Hershey's Black Magic Dark Chocolate Cake Recipe
This vintage Hershey's recipe has a deep, rich cocoa flavor, moist texture, and decadent whipped cream filling. Topped off with a creamy chocolate ganache frosting, it's the perfect cake for birthday celebrations!
Ingredients
Cake Ingredients
- 1-¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups Hershey's cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong black coffee (or 2 tsp. instant coffee plus 1 cup boiling water)
- 1 cup buttermilk or sour milk
- ½ cup vegetable oil
- 1 teaspoon vanilla
Filling Ingredients
- 1 tablespoon cream cheese
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- 1 cup heavy whipping cream
Frosting Ingredients
- 12 ounces semi sweet chocolate chips
- 1-½ cups heavy whipping cream
Instructions
Cake Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round pans, and line the bottom of the pans with a parchment circle.
- Put first 6 ingredients (all of the dry ingredients) in a large mixing bowl and whisk until combined.
- Put remaining ingredients (all of the wet ingredients) in a small mixing bowl and whisk until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and beat with an electric mixer on low for 2 minutes, or whisk by hand for 2 minutes. Batter will be very thin.
- Divide batter evenly into prepared pans. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Set cakes on wire racks to cool; remove from pans after 15 minutes and set aside to cool completely.
Whipped Cream Filling Instructions
- When cakes are fully cooled, whip cream cheese, powdered sugar and vanilla on medium speed of mixer. When cream cheese is fluffy, slowly add 1 cup of heavy whipping cream, mixing until fully blended. Turn speed to high and mix until stiff peaks form.
- Transfer one cake from the cooling rack to a cake plate. Spread the whipping cream on top of that cake, then set the second layer on top.
Chocolate Ganache Frosting Instructions
- Put chocolate chips in a mixing bowl. Heat whipping cream in a saucepan just until it comes to a simmer. Pour over chocolate chips and stir until it is fully mixed and chocolate is smooth. Allow to cool to room temperature, about 1 hour. Do not chill or it will harden.
- When mixture has cooled, whip with electric mixer on high speed until a fluffy chocolate frosting forms. Spread over top of the cake and down the sides of the cake layers.
- Store finished cake in an airtight container or covered with plastic wrap in the refrigerator until ready to serve.
Notes
-
- Beat cake batter at the lowest speed possible. Over beating will release the gluten from the flour and can cause the cake to have a more dense, less fluffy texture.
- Make stabilized whipped cream rather than plain for the center, to keep it from going flat.
- Chill bowl and beaters for at least 30 minutes in the freezer before whipping the cream for the filling.
- For best results, let cold ingredients sit at room temperature for ½ hour before mixing and baking.
- Carefully monitor the cakes as they are baking because ovens vary in temperature. Avoid opening the door until you think they are ready to test, because releasing the heat from the oven can negatively affect the cake.
Nutrition
Calories: 534kcalCarbohydrates: 58gProtein: 6gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 66mgSodium: 460mgPotassium: 323mgFiber: 4gSugar: 48gVitamin A: 540IUVitamin C: 0.2mgCalcium: 93mgIron: 3mg
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