Many people rate Hershey's Recipe for Chocolate Cake. Ya, its okay. This chocolate cake makes Hershey's Chocolate Cake seem like a ...a...well, I don't know. But seriously, this is a great recipe! I took a baking class at Cake Art in Tucker Georgia and the lovely teacher shared a few recipes with us. One of which was this cake. She said "If you are not a fan of Chocolate Cake, you will be after you eat this one." She also said, "If you haven't found the perfect chocolate cake recipe...then here it is. You will never use another." And guess what? I don't use any other.
I have made this cake for my daughters birthday. And everybody raved about it. I make it when I am craving chocolate..which is often. I always keep unsweetened chocolate in the house for this cake only!! Yes, I only make this chocolate cake.
There she is.
I wanted a birthday cake and it wasn't anybodies birthday. So, since when does baking have a special occasion in my house? Never. I created a little mock birthday cake. I wanted chocolate and raspberries. I have really been on a chocolate kick lately, haven't I? What is that about??? (As I am typing this I am munching on chocolate chips..I have it bad!!)
The recipe makes a big cake. I usually half it and bake it in 2 8 inch rounds. For this cake I split each layer in half and created a four layer cake. I filled one layer with buttercream, the next with raspberry filling and the next I mixed buttercream with raspberry filling. I frosted the cake with the Buttercream and sprinkled a few sprinkles on the edge.
4 cups granulated sugar
4 cups all purpose flour
1/2 teaspoon salt
2 cups hot water
2 sticks butter
8oz unsweetened baking chocolate
2 cups sour cream, room temperature
2 tsp vanilla extract
2 tbsp baking soda
4 eggs lightly beaten
Place hot water and butter over low heat in saucepan until butter melts. Remove from heat. Melt baking chocolate. Add to water/butter mixture.
While heating water, butter and chocolate, sift sugar, flour and salt into mixing bowl.
With mixer on low speed, add water/butter/chocolate mixture to dry ingredients in mixing bowl. Beat until combined.
Continuing on low speed, add sour cream, vanilla and baking soda, beating just until thoroughly combined.
Add lightly beaten eggs, continuing to beat until just thoroughly combined.
Pour into greased and floured baking pans.
Bake at 350 degrees for 35 to 45 minutes. Test for doneness with toothpick.
Makes two 10 inch layers, 2 inches deep.
I used a Buttercream icing recipe that I go to when I don't feel like making Italian Meringue Buttercream. The recipe comes from one of my all time favorite recipe sites... allrecipes.com. It is a little sweet so I do add less powdered sugar then the recipe calls for. I do not substitute the shortening for all butter as I like how the buttercream crust. When I want a softer buttercream I tend to use the Italian Meringue recipe.
Raspberry filling recipe ~
1 1/2 cups frozen raspberries
1 1/2 tbsp cornstarch
2 tbsp lemon juice
1/4 cup sugar
Combine all ingredients in sauce pan and bring to boil over medium high heat. Let cool.
My tip for the filling... Add the cornstarch last by putting a little of the raspberry/lemon juice mixture with it in a separate bowl and make a paste. Add the paste to the saucepan once all the cornstarch has been absorbed.
Another tip...strain the seeds out of the filling!!
I can't remember where I got this recipe from but those are 2 things I would like to add to the recipe! Otherwise, it was a great filling!
Please let me know what you think if you decide to try this cake!!!