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Chocolate Cake with Cranberries

  • PRINT

SKILL LEVEL : expert

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 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
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • CHOCOLATE FILLING (recipe follows)
  • HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates

Directions

  • For the cake:
  • 1. Heat the oven to 350°F. Prepare two 9-inch cake pans by coating with baking spray and lightly flour.
  • 2. Add flour, sugar, cocoa, baking powder, baking soda and salt to bowl of a stand mixer. Whisk through to combine, or using your paddle attachment, stir through the flour mixture until combined well.
  • 3. Add milk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  • 4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean.
  • 5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  • For the frosting:
  • 1. Place the egg whites and sugar in a large metal electric mixing bowl.
  • 2. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture reaches 140°F.
  • 3. Remove the bowl from the heat, add vanilla and whip on high speed until completely cooled.
  • 4. Whip in the butter, a few cubes at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.
  • 5. Fold in the melted chocolate.
  • For the cranberry garnish:
  • 1. Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2 to 3 minutes.
  • 2. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
  • 3. Working in small batches, roll cranberries in remaining 1-1/2 cups sugar until well coated; let dry for at least 1 hour.
  • To assemble the cake:
  • 1. Cut each cake in half. You should have 4 layers.
  • 2. Spread an even layer of chocolate frosting on the first layer and place a second layer of cake on top of the frosting. Repeat until all layers are stacked.
  • 3. Once the cake is all stacked, spread an even layer of frosting on the top.
  • 4. Place a 6 inch diameter circle, of HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S SPECIAL DARK Chocolate Chips on top of the cake.
  • 5. Place a mound of sugared cranberries in the middle of the circle.
  • Recipe created for The Hershey Company by Dara Yu.

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