Desserts
This Hershey's Especially Dark Chocolate Cake delivers restaurant-quality depth with a moist, velvety crumb that resists dryness—no matter how rich the cocoa. The secret lies in precise ingredient ratios and a two-stage mixing method that develops flavor while maintaining tenderness.
I perfected this recipe after years of testing, ensuring every slice delivers that intense chocolate experience without compromising texture.
The cake's foolproof technique starts with a 350°F oven and 30 minutes of baking time, but the real magic happens in the frosting—a dark chocolate ganache that mirrors the cake's intensity while adding a glossy finish.
Unlike many dark chocolate cakes, this version uses buttermilk and sour cream to keep it luscious, not dense. The result? A dessert that feels luxurious yet approachable, perfect for special occasions or satisfying chocolate cravings.
What sets this apart is the balanced sweetness—just enough to complement the 70% cocoa richness without overpowering it. The frosting adds a silky contrast, making each bite a study in texture and flavor.
Whether you're baking for a celebration or treating yourself, this cake delivers professional results with minimal effort. Let’s get started on creating your perfect slice.
For those who love chocolate variations, this recipe adapts beautifully to espresso-infused layers or orange zest accents—both enhance the cocoa without altering the core technique. The frosting can also be piped into roses or swirls for an elegant presentation.
Every element works together to create a cake that tastes like a bakery masterpiece, not just a homemade dessert.
Ingredients for hershey's especially dark chocolate cake
Precision matters here—these ingredients balance intense cocoa with velvety moisture for a bakery-style result.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Especially Dark Chocolate Bars (70% cocoa) 🍫 | 8 oz | High-quality, unsweetened preferred |
| All-Purpose Flour 🌾 | 2 cups | Sifted for aeration, White Lily preferred |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine for smoother texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaming |
| Large Eggs 🥚 | 2 whole | Room temperature for even baking |
| Buttermilk 🥛 | 1 cup | Full-fat for optimal moisture |
| Sour Cream 🍦 | ½ cup | Full-fat for richness |
| Vanilla Extract 🌸 | 2 tsp | Pure Madagascar preferred |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for purity |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Espresso Powder ☕ | 1 tsp | Optional for depth (optional) |
| Orange Zest 🍊 | 1 tbsp | Fresh, for subtle brightness (optional) |
| Heavy Cream 🥛 | 1 cup | Cold for ganache stability |
The Hershey's Especially Dark Chocolate Bars are non-negotiable for authentic depth. Use only 70% cocoa—lower percentages dilute the flavor. For the flour, White Lily brand is ideal due to its fine texture, but any sifted all-purpose will work. The butter must be cold when cubed to create proper air pockets during creaming. European-style butter like Plugrá or President contains more fat, enhancing the cake's richness. Espresso powder and orange zest are optional but elevate the complexity—think of them as flavor enhancers rather than essentials. The buttermilk and sour cream are critical for moisture; substituting with regular milk risks a denser crumb.
No espresso powder? Strong brewed coffee at half the amount works in a pinch, though it won't be as concentrated. Substituting orange zest with lemon zest is acceptable, but the citrus profile will shift slightly. For the sugar, superfine is ideal, but if you only have granulated, pulse it in a food processor for 30 seconds to achieve a similar texture. The baking powder must be fresh—test by mixing with water; if it bubbles vigorously, it's still potent. Diamond Crystal kosher salt is preferred due to its fine grain, but any kosher salt will suffice if measured carefully. The heavy cream for the ganache should be cold when combined with chocolate to prevent premature melting.
Store the dry ingredients—flour, sugar, baking powder, and salt—in airtight containers in a cool, dark place for up to 6 months. The chocolate bars keep indefinitely in their original packaging. Once mixed, the batter should be used immediately for optimal texture, but it can be refrigerated for up to 24 hours. The ganache can be made 2 days ahead and stored at room temperature, though it's best used fresh. For long-term storage, freeze the cake layers (unfrosted) for up to 3 months; thaw at room temperature before frosting. The finished cake keeps well at room temperature for 3 days or refrigerated for 5 days—though it's best enjoyed within 24 hours for peak texture.
Why You'll Love This Recipe
- Here’s what sold me: the dark chocolate doesn’t overpower. That 70% cocoa delivers deep, complex flavor, but the sugar and eggs keep it luscious—not dusty or harsh. It’s the kind of cake where every bite makes you think, “Wait, is this actually healthy?” (Spoiler: no, but it’s worth it.)
- No-Mess Mixing: I swear by the one-bowl method here—just melt the butter with the chocolate bars, then fold in the dry stuff. No sifting, no extra bowls, and zero cleanup. That 70% cocoa melts into the butter like a dream, so you’re not left scraping stubborn bits out of a pot.
- Rich Without Bitterness: Here’s what sold me: the dark chocolate doesn’t overpower. That 70% cocoa delivers deep, complex flavor, but the sugar and eggs keep it luscious—not dusty or harsh. It’s the kind of cake where every bite makes you think, “Wait, is this actually healthy?” (Spoiler: no, but it’s worth it.)
- Date-Night or Dessert Any Day: Between us, this cake is my go-to for two very different moments: when I’m impressing someone with a fancy dinner (it pairs amazingly with a glass of red wine) and when I’m too tired to bake but still crave something indulgent. (Yes, even on a Tuesday night.)
Step-by-step instructions for Hershey's especially dark chocolate cake
Master this technique to achieve a fudgy yet tender crumb with rich chocolate depth and perfect moisture balance.
Melt and Temper the Chocolate
Place the 8 oz Hershey's Especially Dark Chocolate Bars (70% cocoa) in a heatproof bowl set over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir gently until the chocolate reaches 115°F and becomes completely smooth. Remove from heat and let cool slightly to 100°F while preparing the remaining ingredients. This tempering process ensures the chocolate sets properly in the ganache without seizing.
For best results, work quickly once the chocolate is melted. The slight cooling prevents the butter from seizing when added later. If the chocolate begins to thicken prematurely, gently reheat over low water until smooth again. This step is critical for achieving that signature velvety texture throughout the cake layers.
Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the 1 cup Unsalted Butter (cold, cubed) and 1.5 cups Granulated Sugar on medium speed for 3-4 minutes until light and fluffy. You'll notice the mixture nearly doubles in volume and becomes pale in color. This creaming process incorporates air, which creates the cake's signature tender crumb. Scrape down the sides of the bowl with a spatula to ensure even mixing.
I always use cold butter for this step—it creates smaller air pockets that distribute more evenly. If your mixture doesn't lighten significantly after 4 minutes, your butter may be too warm. In that case, chill the bowl in the refrigerator for 10 minutes before continuing. The texture should be smooth and ribbon-like when you lift the paddle.
Incorporate Wet Ingredients
Add the 2 whole Large Eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 2 tsp Vanilla Extract, 1 tsp Espresso Powder, and 1 tbsp Orange Zest, mixing just until combined. The espresso powder enhances the chocolate flavor without adding bitterness, while the orange zest adds a subtle brightness that balances the richness.
Next, alternately add the 2 cups All-Purpose Flour (sifted) and 1 cup Buttermilk to the wet ingredients, beginning and ending with the flour. Mix on low speed just until the batter comes together—you should still see a few flour streaks. Overmixing develops gluten, which can make the cake dense. The batter should be thick but pourable, with a deep chocolate swirl throughout.
Prepare the Chocolate Ganache
While the oven preheats to 350°F, pour the tempered chocolate into a heatproof measuring cup with the 1 cup Heavy Cream (cold). Let it sit for 1 minute, then whisk vigorously until the cream begins to incorporate. The mixture will thicken slightly before becoming smooth and glossy. This ganache will form the moist, fudgy center of each layer.
For optimal results, the ganache should reach 105°F before pouring. If it cools too much, gently reheat it over a double boiler until it reaches the proper temperature. The ganache should coat the back of a spoon but still be pourable. This step is where the cake gets its signature moisture—don't rush it, as proper tempering ensures a stable, spreadable filling.
Bake and Assemble Layers
Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Pour ½ cup of the chocolate ganache over each layer of batter, then spread it evenly with an offset spatula. This creates a moist center while maintaining structure. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be set but the tops slightly springy to the touch.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once fully cooled, level the tops if necessary, then assemble the layers with additional ganache between each. For extra richness, brush the top and sides with any remaining ganache. This cake is best served within 24 hours of baking to maintain its optimal texture and moisture.
Pro Tips For Making Hershey'S Especially Dark Chocolate Cake
- Melt Chocolate Slowly: I learned this the hard way—dumping chopped Hershey’s bars into hot butter at full boil turns them into greasy sludge. Instead, melt the butter first, then remove from heat and let it cool just a few degrees before adding the chocolate. Stir gently until it’s silky smooth, not grainy.
- Sift That Flour: Dark chocolate cakes need lightness, not density. Sift the flour twice—once before mixing, once after adding cocoa powder—if you’re using it separately. This cuts lumps and makes the batter airier, so the cake doesn’t turn into a brick. (Yes, even if you’re impatient like me.)
- Don’t Overmix Wet Ingredients: After combining eggs, sugar, and melted chocolate-butter mix, give it one quick stir. Overmixing incorporates too much air, which can cause the cake to collapse or develop tunnels. Fold in dry ingredients just until combined—lumpy is better than gloppy.
- Test Doneness Early: This cake’s dense, so the toothpick test is unreliable. Instead, peek at 20 minutes—if the edges are pulling away slightly but the center still jiggles, that’s your cue to tent foil loosely over the pan. The residual steam keeps it moist without overbaking. (Your future self will thank you.)
Common mistakes when making perfect results
Overmixing the Batter
This is the #1 culprit behind dense, rubbery chocolate cake. Once you've incorporated all the flour, mix just until no dry streaks remain—about 10-15 strokes total. Overmixing develops gluten, which creates a tough texture.
I've seen home bakers extend mixing to "make sure it's all combined," but that's exactly what ruins the tender crumb we want. 💡
Skipping the Room-Temp Eggs
Cold eggs can cause uneven baking and create pockets of moisture that steam instead of cooking properly. Let your eggs sit at room temperature for 30 minutes before using. I always test this by pressing my finger into the egg—if it feels cool to the touch, it's not ready.
Room-temperature eggs also emulsify better with the butter, creating a smoother batter.
Incorrect Chocolate Temperature
Using chocolate that's too hot (>120°F) or too cold (<95°F) will make your ganache seize or separate. The ideal temperature for the ganache mixture is 105°F—this ensures it sets properly between layers. I recommend using an infrared thermometer for precise readings. If your chocolate starts to thicken prematurely, gently reheat it over a double boiler until smooth again.
Underbaking or Overbaking
The cake should bake until a toothpick comes out with moist crumbs but no wet batter. Underbaking leaves a gummy center, while overbaking dries out the edges. I pull mine when the edges are set but the top still springs back slightly when touched.
For this recipe, 25-30 minutes is the sweet spot—any longer risks dryness.
Using Low-Quality Chocolate
Hershey's Especially Dark (70% cocoa) is non-negotiable for this recipe. Lower-quality chocolate lacks the depth of flavor and proper cocoa butter content needed for the ganache. I've tested with store-brand dark chocolate, and the results were noticeably less rich.
If you must substitute, use a high-end 70% Valrhona or Callebaut chocolate for comparable results.
Neglecting the Cooling Process
Rushing to remove cakes from pans or frosting them while still warm causes the ganache to melt and create a soggy mess. Let cakes cool completely in pans for 10 minutes, then transfer to a wire rack.
This gradual cooling prevents cracking and ensures clean layers. I've made this mistake too—once I tried frosting warm cakes and ended up with a melted chocolate disaster! ⚡
Nutrition facts
Frequently asked questions
Can I substitute Hershey's Especially Dark Chocolate with regular dark chocolate?
The 70% cocoa content in Hershey's Especially Dark is key for authentic depth. Regular dark chocolate (50-60%) will be less intense and may require 1 extra tablespoon of cocoa powder to compensate. For best results, use high-quality chocolate like Valrhona or Callebaut at 70% cocoa or higher. The texture and flavor won't be identical, but it'll still be delicious!
Why does my cake turn out dry even though I followed the recipe?
Dryness usually comes from overbaking or using old ingredients. Bake until a toothpick comes out with moist crumbs (not wet batter), and never exceed 30 minutes. Also check your butter—if it's melted before creaming, chill the mixture for 10 minutes. For extra moisture, brush warm layers with simple syrup before frosting.
Can I make this cake in a 9-inch pan instead of 8-inch?
Yes, but reduce baking time by 5-7 minutes—9-inch pans bake faster. Divide the batter between two pans, but expect thinner layers. For a single 9-inch cake, use 1.5 cups batter total (instead of 2 cups) to maintain proper height. The ganache amount stays the same, but spread it more thinly between layers.
How do I store leftovers to keep them moist?
Wrap the unfrosted cake layers tightly in plastic wrap and store at room temperature for up to 2 days. For longer storage, freeze layers (unfrosted) for 3 months. Thaw overnight in the fridge before frosting. Once frosted, keep covered at room temperature for 3 days or refrigerate for 5 days. Reheat slices briefly in the microwave (10 seconds) to restore softness.
Can I add nuts or mix-ins to this recipe?
While the recipe is designed for pure chocolate intensity, you can fold in ½ cup chopped walnuts or hazelnuts with the dry ingredients. Toast them first for 3 minutes at 350°F to enhance flavor. Avoid adding too many mix-ins—this cake's magic comes from its velvety texture. For a modern twist, try 1 tbsp freeze-dried raspberries in the ganache for a fruity contrast!