Bake
Perfect Chocolate Cake
Popular on Food52
86 Reviews
clintonhillbilly
February 26, 2023
Delicious, nice strong chocolate flavor and simple enough for my 8 year old to make it herself!
Tiffany
January 17, 2022
Made this cake with white frosting. Insanely delicious, easy, moist. My go-to chocolate cake recipe.
Granny S.
October 10, 2021
I generally make the Hershey's recipe but instead of 1/4 cup of water and 1 cup of milk, I swap 1 cup of strong made coffee for it. The coffee gives the chocolate a boost. I also increase the cocoa to 1 cup, and use really good quality cocoa. This is our favorite cake recipe. The frosting for us is just heated cream and chunks of bittersweet chocolate bar added until it melts, then poured on top of the cake or cupcakes. Absolutely PERFECT chocolate cake recipe.
Nancy K.
October 3, 2021
This recipe his recipe reads very munch like Hershey’s Black Magic cake, which uses buttermilk or sour milk. Perhaps that’s needed to keep it from sinking. I won’t bother with this, as the Hershey’s recipe has been a family favorite for decades—plus, it contains strong coffee instead of water, which makes it sing. We also start checking whether it’s done 5 minutes before the shortest baking time to ensure moistness. It’s not a recipe that needs updating.
https://www.hersheyland.com/recipes/black-magic-cake.html
https://www.hersheyland.com/recipes/black-magic-cake.html
Nicole M.
January 17, 2021
The cake is delicious. I gave it a whirl even after reading some of the daunting reviews.
I mixed for two minutes—timed myself. Used one 9 inch round cake pan and cupcake tin bcs I don’t have other pans. I used less sugar in both the cake and frosting. I used raw cacao instead of cocoa for both cake and frosting. Added a couple of splashes of espresso into frosting (leftover from this morning).
Baked 33 minutes, did cave slightly. Then followed the cool for 10 minutes in the pan. Next I flipped onto parchment to cool on a rack. When I was ready to flip back and frost, slight thin pieces came off the top, but I frosted it and it’s great.
I’m intrigued with using Greek yogurt as a sub for an egg that one baker mentioned, but I forgot to try it. Maybe next time. My family is really enjoying this cake too.
I mixed for two minutes—timed myself. Used one 9 inch round cake pan and cupcake tin bcs I don’t have other pans. I used less sugar in both the cake and frosting. I used raw cacao instead of cocoa for both cake and frosting. Added a couple of splashes of espresso into frosting (leftover from this morning).
Baked 33 minutes, did cave slightly. Then followed the cool for 10 minutes in the pan. Next I flipped onto parchment to cool on a rack. When I was ready to flip back and frost, slight thin pieces came off the top, but I frosted it and it’s great.
I’m intrigued with using Greek yogurt as a sub for an egg that one baker mentioned, but I forgot to try it. Maybe next time. My family is really enjoying this cake too.
Deb S.
December 12, 2020
I disagree with the the negative reviews, this cake was delicious! I have multiple requests to make the cake again! It didn’t sink at all it was moist and amazing!
Eloise K.
September 11, 2020
I don’t understand the naysayers, this cake was amazing! Easily the best chocolate cake I’ve ever made. It didn’t sink at all, And it wasn’t dry. It had a lovely chocolatey gooey flavour. Best icing ever. I did use really high quality cocoa powder and a little less icing sugar in the frosting - maybe this made it a success, I don’t know either way yum yum.
Jen
September 3, 2020
It was a hit in my house. Only change was I added a splash of coffee to the frosting. I solved the bit of sinking by flipping the bottom layer upside down. You could
always fill the sinking part with chocolate chips while cakes were still warm then when you frost it it would cover the sunken part and be all gooey yummy when sliced. Like a lava cake!
always fill the sinking part with chocolate chips while cakes were still warm then when you frost it it would cover the sunken part and be all gooey yummy when sliced. Like a lava cake!
Jen
September 3, 2020
It was a hit in my house. Only change was I added a splash of coffee to the frosting. I solved the bit of sinking by flipping the bottom layer upside down. You could always fill the sinking part with chocolate chips while cakes were still warm then when you frost it it would cover the sunken part and be all gooey yummy when sliced. Like a lava cake!
nadiaghannam
July 17, 2020
This is the worst cake I’ve ever had. I think you should take down the recipe. Something is just not right about it. Don’t make it, you’ll be sorry!
nancy E.
May 30, 2020
The Chocolate Dump It cake on this site is the supreme chocolate cake recipe. Cannot do better
Megan
January 16, 2020
I very much disagree with the other reviews. This is an excellent cake, and it always gets tons of compliments. I’ve made it about ten times. To keep it from sinking, ONLY beat the batter for two minutes. Time yourself. It makes an enormous difference in the appearance and thickness of your cake. I highly recommend it!
davepluimer
January 15, 2020
I've made this twice - first as cupcakes/muffins and tonight as an 8" layer cake. Great results both times. Made as directed with XL eggs and Dutch processed cocoa (b/c that's what I had on hand). This is my go-to recipe for chocolate cake and icing point-forward.
elisa
October 4, 2019
Count me into the THUMBS DOWN club on this recipe! If only I'd read it before I was halfway into the baking process. Just terrible. I've never been steered wrong by Food52, but after last night's fiasco, I'll never start cooking/baking before reading the comments. Please take down this inedible recipe; it's bringing down your reputation.
Larry K.
October 4, 2018
Suggestions: 1) replace the oil with a like amount of mayonnaise
2) make cream cheese frosting
My mother made the recipe from the Hershey’s cocoa
container for years with those changes.
You’ll love the results
2) make cream cheese frosting
My mother made the recipe from the Hershey’s cocoa
container for years with those changes.
You’ll love the results
YasminLeonora
August 28, 2018
Really disappointed with this recipe, it came out very dry and with very little actual chocolate flavour. Unlike some of the other commentors on here, mine did not sink as I used 1 cup of sugar but either way the end result was still very poor.
This is the first F52 recipe that has let me down, such a shame.
This is the first F52 recipe that has let me down, such a shame.
FoodMakesFriends
November 25, 2017
To confirm the many, many other reviews, which I did not read in advance of baking, this cake sinks, and is not presentable for a birthday cake. Probably the first f52 recipe that did not work out.
sjghaus
November 13, 2017
This isn't a good recipe - it sank and tasted more like sugar than chocolate. Saved it with the chocolate ganache I made to frost it with.
Ann-Marie D.
November 4, 2017
DELETE THIS RECIPE. I used the other food52 recipe (the Chocolate Bundt cake) that I've sold so many times. Moved countries, and it's just been a nightmare. So decided to try this one, and it sunk quite a bit. What is going on?
catalinalacruz
October 13, 2017
Way too much sugar, typical of American cake recipes.
Carlos I.
October 25, 2020
Totally true, is a real problem with the American recipes, I always cut the sugar.
Stefanie
July 11, 2017
No, no, no. This cake sunk and was not moist or tasty. I should have read the comments before making this. Don't waste your time.
saramarsh
April 27, 2017
I've read the comments, and am now wondering, has this recipe been updated to fix the sinking problems? Has anyone figured out the reason for the sinking cakes? I haven't made the Hershey's cake or this one and am curious before I make either of them... Thank you!
X
April 23, 2017
Anyone try cutting the sugar in the cake batter in half? A total of 5 cups of sugar (including the frosting) in one regular-size cake is going to be too sweet for us.
catalinalacruz
November 4, 2017
I always halve the sugar. No problems with sinking.
Why cakes sink: http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html
Why cakes sink: http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html
Francesca B.
January 17, 2017
Hershey's Perfectly Chocolate chocolate cake has been my go-to chocolate cake recipe since I was in high school -- I used it as a base for a cookies n cream cake per the request of my oreo fanatic roommate back in college. Happy to see the recipe on here!!
Kara V.
October 29, 2016
I also should have read the comments first! I have this cake 4 different times and it sank every single time. I thought I messed it up so I tried two different ovens and bought new baking powder/soda. This cake is delicious but am disappointed with the visual results.
Carlos I.
October 25, 2020
I understand the disappointment. I recommend this post.
http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html
http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html
Sheila H.
October 21, 2016
Oh, the humanity! If I could just upload a picture, then my words would be unnecessary. 1/3 of the batter overflowed onto a baking sheet (the pans were looking too full- save by me). Cakes unbaked at 45 minutes, then sunk. This was my one shot at a birthday cake for a party. It's going to 100 degrees again today. I just put a box brownie pan in- thanks so much food52. Posie is a great cook, so I quickly made the batter without reading the comments section- MY BAD. Yes, take down this awful recipe before anyone else has to settle for a box. Yes, I will from now on read the comments. Lesson learned...by the way, it's MY birthday cake and party- how embarrassing.
Emily H.
September 16, 2016
This was a huge disappointment! I should have read the comments beforehand.
My cake sunk too and the frosting tasted like straight powdered sugar.
My cake sunk too and the frosting tasted like straight powdered sugar.
sheila356
May 8, 2016
So disappointed. The texture was very course. I will go back to Mrs. Stein's chocolate cake or the original Hershey's Chocolate cake which is almost the same recipe, but it calls for a 1/2 cup of oil and 1 cup of boiling water.
Linda
March 27, 2016
I seem to be not as lucky as some of the people who've had success with this cake recipe. My cake was sunken in the middle (like some have called out) and the cake turned out REALLY dry. Drier than the some of store bought cakes out there. I'm not a pro at baking so I was interested in this recipe because it seemed so easy to make, which it was but the end result was seriously disappointing. Not sure what I did wrong here. On the other hand, the frosting was good but I would suggest sifting the sugar and cocoa powder. Otherwise, you'll have clumps in the frosting.
Emilie
March 21, 2016
I don't recommend making this cake and Food52 should seriously consider taking the recipe down, many others have apparently had similar results. I followed all directions exactly and am a fairly experienced baker. Cake really sunk and was way too sweet, not up to their recipe standards.
Sarah C.
February 14, 2016
This was anything BUT perfect. Both layers sank dramatically in the middle, while the edges were high and fluffy. No possible way to turn these into a beautiful layer cake.
Ahreita
December 22, 2015
Made this cake today with preschoolers. Great way to count for younger children and fractions for older children. Best part was we could eat our reward!
Hollie O.
September 28, 2015
Made this yesterday for my boyfriend who was craving something sweet. It turned out great! I topped with toasted marshmallows.
Alejandra
August 30, 2015
I've always loved Hershey's original recipe, the one that calls for half a cup of oil, 1 cup of boiling water, no coffee, but I've always cut the amount of sugar by half. I'm curious enough to try this adaptation next time.
Reut S.
August 29, 2015
Made the cake for dinner with friends. The cake sank, the frosting was way too sweet and did not reach a spreadable consistency. Wouldn't try again.
madame C.
May 17, 2015
I made this cake for Easter dinner and it turned out wonderfully! My picky niece even ate a piece! Definitely will be making this again. If I could post a pic of how great it looked, I would!
[email protected]
April 8, 2015
I agree with lynngoodman, not only did the caked taste bleh, but using two 8" pans as stated left me with a smoke filled house when the blubbed over the sides. I thought the pans looked a bit full, but knew I'd followed the directions...I wouldn't bother with this one again.
Cinnamin
May 9, 2016
Omg it happened with me too! The recipe says it's a runny batter so I thought it'd be ok. Batter bubbled over and it was a mess. Burnt batter bits at the bottom of my oven.
Laura415
April 8, 2015
This seems like a solid chocolate cake recipe but I'm sticking with my go to Chocolate stout cake recipe. So easy and so dark and rich and chocolatey.
Chocolate Stout Cake
1 cup dark stout beer
1 cup (2 sticks butter)
3/4 C unsweetened cocoa powder
about a teaspoon espresso powder (optional)
2 C flour (GF or spelt flour or regular)
2 C sugar
1 T baking soda
1/2 + 1/4 t salt
2 large eggs
scant 3/4 C sour cream
Melt butter and beer together in a pan on the stove.
(drink what is left in the bottle while baking:)
Add cocoa powder and whisk until smooth
If adding add espresso powder now
Let cool slightly
Whisk dry ingredients
Beat eggs and sour cream until blended
Add chocolate stout mixture to egg mixture
Add dry mixture and beat on low speed until just combined
Using a spatula fold to make sure the dry mixture is fully incorporated.
Pour in buttered and parchment lined cake pans for layer cake or
butter and dust with cocoa powder a bundt cake pan for an awesome bundt cake. Also works great for cupcakes.
Frost as desired. It is such a tender and moist cake that I usually just sprinkle powdered sugar over the bundt version. You can use a ganache for this one or a Swiss meringue buttercream. Can easily be doubled.
Recipe makes 1 bundt cake or a 2 layer cake or about 16 regular sized cupcakes.
Chocolate Stout Cake
1 cup dark stout beer
1 cup (2 sticks butter)
3/4 C unsweetened cocoa powder
about a teaspoon espresso powder (optional)
2 C flour (GF or spelt flour or regular)
2 C sugar
1 T baking soda
1/2 + 1/4 t salt
2 large eggs
scant 3/4 C sour cream
Melt butter and beer together in a pan on the stove.
(drink what is left in the bottle while baking:)
Add cocoa powder and whisk until smooth
If adding add espresso powder now
Let cool slightly
Whisk dry ingredients
Beat eggs and sour cream until blended
Add chocolate stout mixture to egg mixture
Add dry mixture and beat on low speed until just combined
Using a spatula fold to make sure the dry mixture is fully incorporated.
Pour in buttered and parchment lined cake pans for layer cake or
butter and dust with cocoa powder a bundt cake pan for an awesome bundt cake. Also works great for cupcakes.
Frost as desired. It is such a tender and moist cake that I usually just sprinkle powdered sugar over the bundt version. You can use a ganache for this one or a Swiss meringue buttercream. Can easily be doubled.
Recipe makes 1 bundt cake or a 2 layer cake or about 16 regular sized cupcakes.
PH
April 9, 2015
Laura415, your chocolate stout cake recipe seems very promising, and I'd love to make it. Would you kindly advise oven temp and baking time? Thanks!
Laura415
April 9, 2015
oops I forgot to put that:)
350 degrees F and the timing you'll have to figure out depending on whether you do bundt cake/layer cake or cupcake. For bigger cakes I bake 20 min. check and then check every 10 min until done. Here's the original
http://www.epicurious.com/recipes/food/views/chocolate-stout-cake-107105
I cut the recipe in half b/c it's so much product. Half the recipe makes a full sized bundt cake.
350 degrees F and the timing you'll have to figure out depending on whether you do bundt cake/layer cake or cupcake. For bigger cakes I bake 20 min. check and then check every 10 min until done. Here's the original
http://www.epicurious.com/recipes/food/views/chocolate-stout-cake-107105
I cut the recipe in half b/c it's so much product. Half the recipe makes a full sized bundt cake.
lynn G.
April 6, 2015
I used Trader Joe's Coco powder
emcsull
April 6, 2015
thanks, but I don't have access to that. So I should try for some organic cocoa powder NOT Dutch, is that the point ?
Posie (.
April 6, 2015
Organic doesn't matter here, but ideally you want natural cocoa (either organic or non-organic), not Dutch-processed. You can certainly try using Dutch-processed and it will still taste good I'm sure, but it may be a bit darker/denser/more fudgy.
Posie (.
April 6, 2015
Here's a useful article that breaks down when to use which kind: https://food52.com/blog/9470-dutch-process-vs-natural-cocoa-powder-when-to-use-them
emcsull
April 6, 2015
whoa, great, should have known it would be on this website somewhere, thanks so much !
emcsull
April 6, 2015
so what kind of cocoa powder if not dutch ? I always have Droste's on hand, what should I use instead ?
lynn G.
April 5, 2015
I'm sorry, I added fresh brewed coffee in place of the hot water... Not the milk!!!
lynn G.
April 5, 2015
I just made this cake after see the caption Perfect chocolate cake... and followed the recipe exactly except added fresh brewed coffee instead of milk. The end result was simply just "OK". Definitely, not a cake I'd make again. The frosting wasn't tasty to me, so I whipped fresh creme and blended in about a half cup of the frosting to the creme. It was lighter and more delicious. I wouldn't recommend making the frosting recipe posted with the cake. Overall, I am disappointed because I'm such a huge Food52 fan. I hope this review helps others who are looking for the perfect tasting chocolate recipe... I'd pass on this one.
Posie (.
April 5, 2015
I'm so sorry you didnt love it! Perhaps you should try the original recipe as posted on the cocoa box if you like a moister cake. Adding whipped cream sounds like a great idea for a lighter frosting -- I would certainly advocate tasting as you go with frosting and adjusting to taste. Whipped cream folded into anything always sounds like a good idea to me!
brownpapercake
April 1, 2015
While I was making this cake my boyfriend proposed to me! Talk about a cake made with LOVE!!
Oh and it's a delicious recipe too! :)
Oh and it's a delicious recipe too! :)
Sonal
March 31, 2015
Just wondering, just to make in less sinful, can you substitute honey for sugar?
Posie (.
March 31, 2015
Hi Sonal, I haven't tried swapping in honey but I'd be wary of using a liquid sweetener as the cake is already quite moist. If you do, I'd recommend taking out a few tablespoons of liquid (the hot water) to compensate and watching the cake carefully in case it bakes slightly more quickly. Good luck!
Sonal
April 6, 2015
Thanks Posie! I did it, I did it! I made a cake from scratch. Thank you for this easy recipe. I was always sooooo scared to bake for fear of failing and then ultimately wasting food! I didn't stray from the recipe and maintained its sinfulness. I made the cake for Easter dinner and it was a hit. I garnished it with a fanned strawberry and dusted it with icing sugar.(all about presentation). I will be brave next time to substitute with sugar, but at least I'm not a total lost cause when it comes to baking! Again thanks for the easy recipe and when I make it with honey I'll let you know how it turns out! Your fellow baker, Sonal
CoolKauaiMom
March 30, 2015
I've been making this cake, following the directions on the box, for over 30 years now--it's still my go-to all-occasion chocolate cake. It's so easy and foolproof that we've been calling it "Idiot Cake" (since any idiot can make it) for as long as I can remember!
Sharon H.
April 1, 2015
Sadly, not every idiot can. I've had people add regular coffee grounds when using the cold coffee instead of water. Oh, my!!
saddicott
March 30, 2015
Can you make this as a sheet cake? I'm no good at the layering...
Posie (.
March 30, 2015
Absolutely! Just pour the batter into a sheet pan (ideally 9x12-inch I'd think, but use whatever size you have and just make sure not to fill it more than halfway with batter). I don't think you'd need to adjust the baking time at all, but just keep an eye on it and start testing by inserting a skewer into the middle after 30 minutes. It's possible that it'll take a little longer than 35 minutes. Even if you ended up wanting to make layers, you could punch out circles of the sheet cake which I sometimes do to get perfectly round layers.
Phil A.
March 30, 2015
pattyrat, thanks for chiming in. I may have to try making it both ways!
Posie (.
March 30, 2015
Yes I halved the oil and cut the water from 1 cup to 1/4 cup. The flavor is even better in my opinion, the cake is still exceptionally moist, but it's much easier to slice and frost. Just a small tweak but I loved the result!
pattyrat
March 30, 2015
The Hershey's "Perfectly Chocolate" cake recipe is my go-to. I have always made it as written - with 1/2 cup oil and 1 cup boiling water - and had fantastic results. I may try this version with less liquid out of curiosity, but not sure I want to mess with "perfection."
Phil A.
March 30, 2015
So, you cut the oil in half from Hershey's original recipe?
Sharon H.
April 1, 2015
The original Hershey recipe called for 1/4 cup oil, 1 cup milk, and 1 cup cold brewed coffee and two eggs for all the liquid. 2 cups flour, 2 cups sugar, 2 t. EACH baking soda and powder, and 3/4 cup cocoa. I always remember it as 2 for just about everything dry. Stir together your dry ingredients, especially with the cocoa then add the wet one at a time so it doesn't splatter so much. This is a very wet, runny batter.
Sharon H.
April 1, 2015
Oh, and if you use the boiling water, you have to watch you don't cook your eggs with it so add them after the water.
Nizrhane A.
March 30, 2015
Hi! Can this work on an oven toaster? :(
Barb168
April 5, 2015
Depending on the size of your toaster oven, you might need to set it about 50F degrees lower and bake it a bit longer. Also, keep an eye that it doesn't burn on top - if it begins to get too dark, you can loosely cover it with a piece of foil.
Sharon H.
April 5, 2015
Right, Barb168! So sorry I forgot to mention that. I have a very large toaster oven - holds 6 slices and pretty high to make a 9''x13'' cake, especially the chocolate. I fill about 1/2 full or so, no more. To make life really easy, mix together an angel food cake mix, and a chocolate cake mix (no pudding in the mix). Put 3 tablespoons of the mix in an oven proof bowl, add two tablespoons of water, stir to mix, then microwave for a minute. Wa-la! One cupcake in the flavor of your choosing. Slather with icing from a can and enjoy!!
Sharon H.
April 5, 2015
You can use any flavor cake mix other than chocolate as well. I prefer the regular yellow cake mix and add chocolate frosting!
judye
March 29, 2015
I've been made this cake over and over for my children's birthday parties when they were growing up. Try substituting brown sugar for half the white sugar - even better!
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