Double Dark Chocolate Cake

This is one of my favorite, no fail, from scratch cakes to bake. I may it nearly every year from my husband’s birthday and it is a crowd-pleaser for sure!


Cake Batter

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Special DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup BOILING strong brewed coffee

Preheat Oven to 350°. Oil and lightly flour bottom of 2 round cake pans.

Mix together in medium bowl bowl dry ingredients: Sugar, Flour, Cocoa, Baking Powder, Baking Soda and Salt. Set aside. In large bowl mix together Eggs, Milk, Oil and Vanilla. Gradually pour in dry ingredients mixing on medium speed for about 2 minutes. Once mixed pour in hot coffee and mix well.

Don’t worry, the consistency will be pretty runny after you add the boiling coffee.

Pour batter into prepared pans.

Bake 20 to 30 minutes or until wooden toothpick comes out clean from center.

Cool for 10 minutes and then remove from pans to wire rack.

Cool completely then frost with Double Dark Chocolate Frosting (recipe below)


  • 1 stick butter (melted)
  • 1- 1/3 cups HERSHEY Special DARK Cocoa
  • 5 -1/2 cups powered sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Melt butter completely and set aside.

In large bowl stir together Cocoa and Powdered Sugar. Add Vanilla and heavy cream. Stir until you get a creamy frosting consistency. Add a teaspoon or 2 of heavy cream if too dry or a little extra sugar if too wet.


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