|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 1g||5%|
|Total Sugars 43g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is no wrong time to have a slice of decadent chocolate cake. Excellent for birthday celebrations and special occasions, chocolate cakes are an all-time favorite. Although it's likely you already have a favorite family recipe, if you could combine the best of the milky and sweet chocolate flavor of Hershey's bars with the spongy goodness of a fluffy cake, wouldn't you? This easy recipe might become your new chocolate go-to, as it takes just 20 minutes of hands-on work and makes a simply irresistible dessert. Once done, this delicious cake will stay moist for days and can be frosted with chocolate or vanilla icing, topped with chocolate shaves, or decorated with fresh berries for a tangy twist. Serve with vanilla ice cream and top with chopped nuts for a beautiful finish for your meal.
This batter makes two 9x5-inch pans, two 12x8-inch pans, or one tube pan, depending on your needs. The batter in the tube pan might cook slightly faster than if you were cooking a big rectangular cake, as the tube in the center helps to conduct the heat faster. This might be a great pan for newbie bakers because it also helps un-mold the cakes easily. For all cakes, wait until the cooked cake is cool before un-molding; if you are pressed for time, give at least 10 to 15 minutes to the cake to come down in temperature, as very hot cakes can be damaged easily when un-molded too soon. If using icing or decorating, the cake must be totally cold to avoid the frosting melting or the decorations coming off of the icing.
Hershey's, one of the largest chocolate manufacturers in the world, is the producer of the beloved chocolate bar and syrup used in our recipe. Established in the late 19th century, this American brand has been producing milk chocolate for decades, but nowadays is a food conglomerate that produces and distributes other dry goods besides chocolate candy. This cake makes the best out of their delicious milk chocolate, transforming it into a moist and delicious cake. Top with meringue and Hershey's kisses for a pretty cake, or use chocolate frosting and chocolate-covered coffee beans for a delightful combination. Keep your cake covered in tin foil at room temperature for up to 3 days, or freeze it in slices and thaw it overnight in the fridge.
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (4 ounces) unsalted butter, softened
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
2/3 cup chocolate syrup
7 milk chocolate bars, melted and cooled, about 11 ounces total
Gather the ingredients.
Preheat oven to 350 F.
Grease either two 9x5 loaf pans, two 12x8 pans, or 1 tube pan, depending on which you want to use.
In a medium bowl, combine the flour, salt, and baking soda with a wire whisk. Set aside.
Cream together the butter, sugar, eggs, and vanilla with an electric hand mixer.
Add syrup and melted chocolate and mix completely.
Blend in the buttermilk.
Gradually add in the flour mixture until well combined and pour the batter into prepared pans.
Bake loaf pans for 55 minutes, the rectangular pans for 25 minutes, and the tube pan for 45 minutes to an hour.
Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.
Serve and enjoy!