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HERSHEY'S Lavish Chocolate Cake Recipe

HERSHEY'S Lavish Chocolate Cake

Prep Time: 35 Minutes

Skill Level: Advanced

Recipe Rating


  • HERSHEY'S Cocoa
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • Dash salt
  • 1 tablespoon white vinegar
  • 2 to 4 tablespoons seedless black raspberry preserves
  • 1 teaspoon baking soda
  • Fresh raspberries
  • 1-1/4 cups all-purpose flour
  • Sweetened whipped cream
  • 1/2 cup butter
  • 1 cup milk


  • 1. Heat oven to 350°F. Line bottom of three 8-inch round baking pans with wax paper. Lightly grease sides of pans. Combine flour, cocoa, baking soda and salt; set aside.
  • 2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter evenly into prepared pans.
  • 3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely.
  • 4. Prepare CHOCOLATE MOUSSE FILLING. Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1 inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate while preparing CHOCOLATE GANACHE. Spread ganache over top and side of cake.
  • 5. Refrigerate at least 30 minutes. At serving time, garnish with sweetened whipped cream; sift cocoa over top. Refrigerate leftover cake. Makes 12 servings.
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup (1/2 pt.) cold whipping cream
  • 1 teaspoon vanilla extract
  • Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate about 20 minutes. About 2 cups filling.
  • CHOCOLATE GANACHE: Heat 1 cup (1/2 pt.) whipping cream in heavy saucepan over low heat until warm. Add 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips; stir constantly just until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1-1/2 hours. About 1-2/3 cups ganache.
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