Hershey's Chocolate Cake with Cream Cheese Filling and Chocolate Cream Cheese Buttercream

By sugarbear

Ingredients

• CHOCOLATE CAKE:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk or heavy cream
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• FOR THE WHIPPED CREAM CHEESE BUTTERCREAM
• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla extract
• 4 cups powdered sugar
• FOR THE CHOCOLATE CREAM CHEESE BUTTERCREAM
• 3/4 cup butter
• 3/4 cup cream cheese
• 1-3/4 cup Hershey's cocoa powder
• 5 cups powdered sugar
• 1/2 cup plus 3 tablespoons whole milk
• 2 teaspoons vanilla extract

Preparation

Step 1

HERSHEY'S CHOCOLATE CAKE:

1. First, preheat your oven to 350 degree

2. Spray 3 round cake pans with cooking spray.

3. Dust the pans lightly with flour, set aside

4. In a large mixing bowl or kitchenaid mixer combine the flour, cocoa, sugar, baking powder, baking soda and the salt.

5. Add in the milk, oil, eggs and the vanilla extract and mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last, mix again, the batter will be very thin.

6. Pour the batter evenly in each of the sprayed and floured cake pans.

7. Bake for 30-35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Once fully baked, remove from oven ad allow the cakes to cool for at least 10-15 minutes before removing from pans.

8. Once removed from pans, transfer to wire rack to finish cooling completely.

9. While they finish cooling. prepare your frostings.


WHIPPED CREAM CHEESE BUTTERCREAM FROSTING:

10. Whip the cream cheese ad the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at a time. making sure each half cups is fully incorporated before adding in another 1/2 cups., add in the vanilla extract and whip one last time for about 30 more seconds on high and beat one minute more unti; nice and fluffy.

CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING:

11. In a large bowl beat the butter and cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again.

12. Add in the cocoa, milk and the vanilla.

13. Whip all of the ingredients until they are thoroughly incorporated.

14. Beat at high speed for about one minute or until fluffy.

ONCE YOU ARE READY TO ASSEMBLE THE CAKE:

15. Level the cakes with a cake leveler to assure perfect stacking of the cake layers.

16. Place the bottom layer on the cake plate

17. Spread 3/4 cup of the buttercream cheese filling over the bottom of cake layer.

18. Top withe second leveled layer and repeat the process.

19. Lastly, top with the third layer.

20. Frost just the very top with the remaining whipped cream cheese butter cream and refrigerate for about 15 minutes.

21. finally, remove the cake from the refrigerator and frost the top layer gently with the chocolate cream cheese buttercream and all over the sides.

22. Refrigerate until ready to serve.