Party Perfect Chocolate Layer Cake

Party Perfect Chocolate Layer Cake

Top off your party with this perfect recipe. A rich chocolate cake is hard to improve, but a topping of candied cranberries and HERSHEY'S KISSES SPECIAL DARK Mildly Sweet Chocolates make this dessert even more delectable. Try baking it for after the next dinner party, and wow your guests with this spectacular cake.

SKILL LEVEL
Intermediate
BAKE
34 min

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
SUGARED CRANBERRIES (recipe follows)
2 cupssugar
1-3/4 cupsall-purpose flour
3/4 cupHERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoonsbaking soda
1 teaspoonsalt
2 eggs
1 cupmilk
1/2 cupvegetable oil
2 teaspoonsvanilla extract
1 cupboiling water
CHOCOLATE FILLING (recipe follows)
HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates

Directions

  • 1. Prepare SUGARED CRANBERRIES. Set aside. (This can be done a day ahead, stored in air tight container at room temperature)
  • 2. Heat the oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water(batter will be thin). Pour batter, divided evenly, into prepared pans.
  • 4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 5. Prepare CHOCOLATE FILLING. Cut cake layers in half horizontally. Carefully place one layer on cake plate; spread top with 1 cup of filling. Repeat steps, until all layers are used, ending with filling on top. Place unwrapped chocolates in 7-inch circle on top. Fill center of circle with sugared cranberries. Cover and store at room temperature until ready to serve. Makes 12 servings.
  • SUGARED CRANBERRIES
    1/4 cup sugar, divded
    1/4 cup water
    1-1/2 cup fresh cranberries
  • Combine 2 tablespoons of sugar and water in small saucepan. Cook over medium heat, stirring until sugar is dissolved, about 2 to 3 minutes. Remove from heat; add cranberries, stirring until well coated. Using slotted spoon, transfer to wire rack. Cool completely, about 1 hour. Drop small amounts of cranberries into remaining sugar. Toss until all cranberries are well coated. Return to wire rack; allow to dry for at least 1 hour.
  • CHOCOLATE FILLING
    1 cup (2 sticks) butter, softened
    1/2 cup HERSHEY'S Cocoa
    7-1/3 cups powdered sugar
    3/4 cup milk
    2 teaspoons vanilla extract
  • Beat butter in large mixing bowl until creamy. Add cocoa, mixing on low speed until well blended. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed, one teaspoon at a time. Stir in vanilla. Makes about 5 cups filling.
  • Recipe developed for The Hershey Company by Dara Yu.
Ingredients sitting on a table

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