i am food bloger

Hershey’s chocolate cake recipe back box

RAHUL KUMAR
Hershey's chocolate cake recipe back box

Hershey's chocolate cake recipe back box

Introduction

Hershey’s chocolate cake recipe back box, Indulge in the softest, fluffiest, and most chocolatey cake — without eggs, oven, cream, or even chocolate! Yes, this easy chocolate cake recipe uses simple home ingredients and a stovetop setup. Whether you’re a beginner or a seasoned baker, this cake will blow your mind with its rich flavor, airy sponge, and creamy ganache.

🛒 Recipe Ingredients (with Highlight)

The beauty of this recipe lies in its minimal, everyday ingredients. Here are a few highlights:

  • Curd (Yogurt) – It replaces eggs and gives the cake its soft, spongy texture.
  • Cocoa Powder – Choose a good quality, unsweetened powder for a deep chocolate flavor.
  • Milk + Cornflour – This combo forms the base of our smooth, glossy ganache.
  • You’ll find full 1x, 2x, and 4x quantities in the table above.

👩‍🍳 How to Make the Cake (Step-by-Step)

⏱️ Total Time: ~1 hour

🔥 Step 1: Prepare the Batter (10 min)

  1. In a mixing bowl, add:
    • 1/3 cup neutral oil (not mustard)
    • 1/3 cup fresh curd
    • ½ cup + 2 tbsp powdered sugar Mix until creamy and smooth.
1

2. Sift in the dry ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder Fold gently using a spatula to avoid overmixing.

🔥 Step 2: Prepare Stove-Oven Setup (10 min)

  1. Use a deep kadai or thick-bottomed pan.
  2. Add salt (reuse old salt used for baking), place a stand inside, cover, and preheat on medium flame for 10 minutes.

 

🔥 Step 3: Grease the Mould

  1. Grease a 6-inch round mould with oil and line with butter paper or dust with flour.
  2. Pour the batter and tap gently to remove air bubbles.

 

🔥 Step 4: Bake the Cake (30–40 min)

  1. Place the mould inside the hot kadai.
  2. Cover and cook on low-medium flame for 30–40 minutes. Check after 28 min with a toothpick — if it comes out clean, it’s done!
  3. Cool the cake completely before demoulding and cover with a cloth to avoid drying.

🎂 How to Make Moist Ganache (No Chocolate or Cream!)

Ingredients:

  • 1/3 cup unsweetened cocoa powder
  • 1 tbsp cornflour
  • 1/2 cup powdered sugar
  • 1 cup milk
  • 2 tbsp butter

Steps:

  1. In a saucepan, mix cocoa powder and cornflour.
  2. Add sugar and gradually whisk in milk — ensure no lumps remain.
  3. Cook on low-medium flame while stirring constantly until the mixture thickens (~6 min).
  4. Add butter and cook 1 more minute to achieve a pourable consistency.
  5. Let it cool for 5 minutes before pouring over cake.

🧁 How to Make It Extra Moist

  • Don’t overmix the batter — use a spatula for the final fold.
  • Let the cake cool covered with cloth to trap moisture.
  • Pour ganache while it’s still slightly warm — it seeps in and keeps the cake juicy.

🧪 10 Test Kitchen Tips

  1. Use neutral oil (not mustard).
  2. Always sift dry ingredients.
  3. Fold gently — don’t whisk too long.
  4. Preheat kadai well.
  5. Use thick salt to distribute heat evenly.
  6. Cool completely before applying ganache.
  7. Whisk ganache constantly while cooking.
  8. Add ganache only after cooling 5–10 minutes.
  9. Use grated chocolate or sprinkles to garnish if available.
  10. Store cake in airtight container to avoid drying.

📦 How to Store This Cake

Wrap the cake in foil or keep in an airtight container. It stays fresh:

  • At room temp: Up to 24 hours
  • In refrigerator: 4–5 days (bring to room temp before serving)

❄️ Can You Freeze It?

Absolutely! Wrap slices or the whole cake (without ganache) in cling wrap and foil. It can be frozen for up to 1 month. To use:

  1. Thaw in fridge overnight
  2. Microwave for 10–15 seconds to regain moisture
  3. Add fresh ganache after thawing

💬 Community Tips & Praise

Rahul K. (nonvegkahani community member):
“This is the only cake I bake for birthdays now. The ganache is genius — so creamy without cream! I tried it with jaggery powder too, and it still turned out moist and heavenly.”

🍽️ Directions Recap (Steps)

  1. Mix wet ingredients
  2. Sift & fold dry ingredients
  3. Prepare kadai & mould
  4. Bake in kadai (30–40 min)
  5. Make ganache
  6. Cool, demould, and pour ganache
  7. Garnish and refrigerate 1–2 hours
  8. Slice & enjoy!

🔢 Nutrition (Per Slice – Approx.)

  • Calories: 190
  • Fat: 9g
  • Carbs: 26g
  • Protein: 2.5g
  • Sugar: 15g

🎥 Best YouTube Tutorial:

Watch Full Step-by-Step Recipe Here ➤
(Embed your actual video link here)

❓ 5 Frequently Asked Questions (FAQ)

Q1. Can I use wheat flour instead of maida?
Yes, but the texture may be denser. Use half maida + half wheat for best results.

Q2. Can I add nuts or choco chips?
Yes! Add them to the batter before baking for extra richness.

Q3. Can I bake this in the oven?
Of course! Bake at 180°C for 30–35 minutes.

Q4. Can I make this without cocoa powder?
To make a vanilla version, skip cocoa and add 1 tsp vanilla essence.

Q5. My ganache turned too thick — what to do?
Just add a tablespoon of warm milk and stir gently to loosen.

Related contents

hershey’s chocolate cake recipe

Exit mobile version