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Holiday Chocolate Cake
Holiday Chocolate Cake
Prep Time: 16 Minutes
Skill Level: Advanced

Everybody's Rating:

Nutritional Information
Holiday Chocolate Cake


  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1 cup strong black coffee or 2 teaspoons powdered instant coffee dissolved in 1 cup hot water
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Candied red or green cherries
Holiday Chocolate Cake


  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat at medium speed of mixer 2 minutes (batter will be thin). Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 4. Slice cake layers in half horizontally. Place bottom slice on serving plate; top with 1/2 Ricotta Cheese Filling. Alternate cake layers and filling, ending with cake on top. Frost cake with Chocolate Whipped Cream. Decorate with Vanilla Whipped Cream and cherries, if desired. Cover; refrigerate leftover cake. Makes 12 servings.
  • *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • 1 3/4 cups (15 oz.) ricotta cheese*
  • 1/4 cup sugar
  • 3 tablespoons Grand Marnier (orange-flavored liqueur) or orange juice concentrate, undiluted
  • 1/4 cup candied red or green cherries, coarsely chopped
  • 1/3 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • Beat ricotta cheese, sugar and liqueur in large bowl until smooth. Fold in candied cherries and small chocolate chips.
  • *1 cup (1/2 pt.) whipping cream may be substituted for ricotta cheese. Beat with sugar and liqueur until stiff. Fold in candied cherries and small chocolate chips.
  • Chocolate Whipped Cream: Stir together 1/3 cup powdered sugar and 2 tablespoons HERSHEY'S Cocoa in small bowl. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.
  • Vanilla Whipped Cream: Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract in small bowl until stiff.
  • Makes 12 servings.

Facebook Comments

Holiday Chocolate Cake HERSHEY'S Kitchens Reviews

    This recipe is good with the crushed peppermint added instead of using the candied cherries.
    I love this chocolate cake recipe. I found it in a recipe book by hershey's years ago. This recipe is a little different with the iceing and filling. The cake batter is thin, but it makes a very moist chocolate cake. :)
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