Best Ever Chocolate Cake:
You do not need a mixer for this recipe, just a spoon and whisk.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S unsweetened Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water or hot flavored coffee (I like hazelnut)
Pre-heat Oven to 350 degrees. Line pans with parchment paper or lightly grease and flour.
Mix all dry ingredients together with a whisk. If you see lumps, sift before adding to liquid mixture. In another larger bowl, mix milk, eggs, oil and vanilla. Add the flour mixture and stir till mixed. Once mixed, slowly add the hot water/coffee and stir with a whisk until well mixed. Pour into pans. Bake 30-35 minutes for two 8-inch pans, checking for doneness after 25 minutes. Ovens vary so make sure the middle of the cake pops up when you lightly press with your finger for doneness. Let cool before frosting.
Chocolate Buttercream: You need to have a mixer for the buttercream.
1 1/3 cups (22 tbs.) salted butter, softened
2/3 cups shortening ( I like Crisco)
6 oz. unsweetened chocolate, melted and cooled to room temp.
2 tsp. vanilla extract
1/4-1/2 c. heavy/whipping cream, light cream, half and half, or whole milk
2 lbs. (8 c.) powdered sugar
1-4 tbs. corn syrup (if needed)
To melt the chocolate I put a glass (you could also use metal) bowl over a little pot with water in it, let the water come to a boil, then turn the heat down. You don’t want to let the water boil at a really high heat, then there’s the chance of some of the steam getting into your chocolate. Melting chocolate seizes when it comes into contact with water. Also don’t let your chocolate cool past room temp, you’ll end up with chunks of chocolate in your buttercream.
How to Make: After melting the chocolate, set aside to cool to room temperature. In a mixing bowl, mix the crisco and butter. Add vanilla and milk/cream. Beat well. Slowly add the chocolate till well mixed. Now, slowly add the powdered sugar until you get the consistency you want. If piping, you may need to add more powdered sugar.
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