BM# 51 — Baking Marathon: Day 26

Bake of the Day: Perfect Chocolate Cake

It’s the final day of the month long mega marathon and I wanted to end it on a sweet note. I made this perfect chocolate cake for my husband’s birthday, but the pictures I took looked awful, so I made it again couple of days back.

When I started planning for the marathon, I listed about 40~45 recipes that I wanted to try. I wanted to bake dishes that I’ve never made before like meringues, panettone, flat breads and so on. But when actual reality set in, the list got shorter and the dishes got simpler. I am happy with the baked dishes I posted in the marathon and hopefully I’ll get to the dishes I had on my list along with the long list of bookmarks from my fellow marathoners.

Coming back to today’s chocolate cake, I asked my husband what cake he wanted for his birthday. He started to recount a chocolate cake that one of his friends used to bake. Here’s how he described the cake — it’s moist, it’s fudgey, it’s chocolatey AND it’s delicious. I’m sure it was delicious because he remembers it so well after all these years, so it was quite a challenge for me to find a recipe that matches the one he’s been thinking about all these years.

After trying quite a few chocolate cake recipes, I’m surprised that I didn’t try this Hershey’s Perfect Chocolate Cake recipe that everyone in the blogosphere and else where have already made years ago. This is probably the easiest cake to put together, everything goes into 1 bowl, whisked, poured into the baking pan and baked into chocolaty goodness.

The recipe makes 2 9″ round cakes, but I halved the recipe and made only 1 cake. I’m giving the original recipe here. I also subbed the egg with egg replacer and used soy milk instead of regular milk.

Coming to the taste test, my husband said this cake comes very close to the one he remembers (uff… big sigh of relief). Both the kids loved it a lot too. I guess my quest for perfect chocolate cake ended and this will be made again and again 🙂

Ingredients: Makes 2-9″ round cakes or 3-8″ round pans or 9″x13″ baking pan or 12cup bundt cake or about 30 cupcakes

Perfect Chocolate Cake

  • Servings: 2-9-round-cakes-or-3-8-round-pans-or-9x13-baking-pan-or-12cup-bundt-cake-or-about-30-cupcakes
  • Difficulty: easy
  • Print

One of the best Chocolate cakes I've ever baked -- very moist, chocolatey and very easy to put together.


  • Cuisine: american
  • Course: dessert
  • Cooking Technique: Baking
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins


1¾ cups All purpose flour*
2 cups Sugar
¾ cup Unsweetened Cocoa powder
1½ tsps Baking powder
1½ tsps Baking soda
1 tsp Salt
1 cup Milk – (any dairy or non-dairy milk would work, I used unsweetened soy milk)
2 Large Eggs**
½ cup Oil
2 tsp Vanilla extract
1 cup Boiling Water


  1.  Preheat the oven to 350°F. Grease and flour 2 9″ round cake pans or 12cup bundt cake pan or line 2 12-cup muffin pan with liners.
  2. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix until combined.
  3. Add eggs (or egg replacer mixture), milk, vanilla extract and oil. Beat with a hand mixer for 2 minutes until well mixed. I whisked vigorously with a hand whisk for 3~4 minutes.
  4. Add the boiling water and mix until combined. The batter will be thin.
  5. Pour into the prepared pan or pans and bake for 30~35 minutes for the round cake pans, 35~40 minutes for the 9″x13″ baking pan, 50~55 minutes-for the 12cup bundt cake pan and 22~25 minutes for the cupcakes. 
  6. Cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack. Cool completely before frosting.

* I used 1¼cups all purpose flour and ½cup barley flour.
** I used 2tbsp egg replacer powder whisked in 6tbsp water.

Here’s the recipe for the ‘Perfect Chocolate Frosting’. This is also a Hershey recipe. I didn’t really want to frost my cake, so I just made a thin icing and poured it over the cake. Frosting thickens nicely as it cools. 

Perfect Chocolate Frosting

  • Servings: 2-cup
  • Difficulty: easy
  • Print

One of the best Chocolate cakes I've ever baked -- very moist, chocolatey and very easy to put together.


  • Cuisine: american
  • Course: dessert
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins


½ cup Butter
2/3 cup Unsweetened Cocoa Powder
2 ~ 3 cups Powdered Sugar
1/3 cup Milk
1 tsp Vanilla Extract


  1. Melt butter in a saucepan.
  2. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  3. Add more sugar or milk to adjust the consistency. 
  4. Stir in vanilla. Frost the cakes when completely cooled.

Sending this cake virtually over to my fellow marathoners. Here’s for successfully completing the month long marathon and looking forward to joining you all again in the next one 🙂

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

0 thoughts on “Perfect Chocolate Cake”

  1. A grand recipe to end this month long effort. It is even more special when you have found a recipe that is a keeper.

  2. My daughter’s b’day is coming next month and she loves chocolate. Usually I buy her a birthday cake of her choice but this time I think I know what to do after seeing your recipe. 🙂 It seems like everyone in your family had a great, homemade birthday cake this year. This one too looks gorgeous. Genuinely loved all your bake series this marathon.

  3. Cakes looks so moist..yummsIm having a Bundt Cakes event at my page. Do join in. TQ

  4. This cake is torturing me, cant take my eyes from..Beautiful cake to finish this incredible month of baking.

  5. Wow I would love it if someone ever told me to bake a cake like that…and kudos Pavani what an awesome job. This is actually a super hit cake..I can vouch for it since I have tried it…and after looking at the clicks I just want to grab that slice. It’s fantastic. Beautiful end to the marathon.

  6. OMG Pavani, that’s perfect way to end this lovely BM..and what a stunning array of dishes you baked for us..and I loved all your themes as well..this perfect cake is simply so perfect!..I remember trying it out and not getting it so well..will have to bake it again and see..:)

  7. How marvelous that cake looks! Too good Pavani 🙂 As always I was drooling at your pictures all month long!

  8. Chitra, I have not used yogurt to replace eggs in this recipe, but you can definitely try. From what I’ve read, use 1/4cup yogurt for 1 egg, so in this recipe, use 1/2cup yogurt. Please let me know how the cake turned out if you try it. Thank you.

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