Hershey's Chocolate Cake
A deliciously moist cake with a secret ingredient...COFFEE!! I don't drink coffee, but I love this cake!
A deliciously moist cake with a secret ingredient...COFFEE!! I don't drink coffee, but I love this cake!
- Carbohydrate 21.3839424469006 g
- Cholesterol 125.223777822081 mg
- Fat 44.0495449127585 g
- Fiber 0.155988891022972 g
- Protein 1.61280911115921 g
- Saturated Fat 24.6507065112259 g
- Serving Size 1 1 Serving (119g)
- Sodium 7745.37486595902 mg
- Sugar 21.2279535558777 g
- Trans Fat 2.82065241237888 g
- Calories 478 calories
Step-by-step
- Mix all together and bake at 350 degrees until toothpick poked in center comes out clean or center bounces back.
Sensory Profile and Structure
Hot coffee loosens cocoa solids and blooms the powder, producing a dark batter with a thin, fluid consistency. Baking turns this wet mixture into a springy, open crumb backed by high fat content from the vegetable oil. Cool the layers completely on wire racks before wrapping them tightly to prevent condensation damage.
Freezing and Storage Logistics
Wrap un-frosted cake layers tightly in two layers of plastic wrap followed by heavy-duty aluminum foil. Store the wrapped layers in the freezer for up to three months without flavor degradation. Thaw frozen layers overnight in the refrigerator while still wrapped to retain internal moisture. Bring the cake to room temperature before serving to restore maximum softness to the crumb.
Service and Pairing Logic
Pair this rich chocolate bake with cold whole milk or unsweetened whipped cream. Dairy fats coat the palate and balance the bitterness extracted from the strong brewed coffee.
