Oh, chocolate cake! Just the thought of it brings a smile to my face, doesn’t it? But not just any chocolate cake. Today, we’re diving into a real gem, a recipe that takes me straight back to my childhood, to those potlucks and family gatherings where a certain rich, dark cake always stole the show. We’re talking about the iconic 70s Hershey’s Chocolate Cake.
I remember the first time I tried to bake this myself. I was just a kid, probably ten, standing on a stool, trying to follow the smudged recipe card my mom had. It felt like magic watching all those simple ingredients transform into something so incredibly decadent. This isn’t some fancy, complicated patisserie creation; it’s pure, unadulterated comfort in cake form. It’s got that timeless appeal, that perfect balance of deep chocolate flavor and incredible moisture that just makes you close your eyes and sigh with happiness. Trust me, it’s a classic for a reason, and I can’t wait to share all the secrets to making this truly straightforward and satisfying dessert with you!
Why You’ll Love This 70s Hersheys Chocolate Cake
Oh, there are so many reasons to fall head over heels for this cake! It’s more than just a dessert; it’s a little slice of history, a warm hug, and a total crowd-pleaser, all rolled into one. Here’s why this 70s Hershey’s Chocolate Cake is about to become your new go-to:
- It’s unbelievably easy: Seriously, if you can stir, you can make this cake. No fancy techniques, no intimidating steps.
- That rich, deep chocolate flavor: It’s not overly sweet; it’s just pure, satisfying chocolate goodness that lingers beautifully.
- Incredible moisture: Thanks to a secret ingredient (we’ll get to that!), this cake stays moist for days. No dry crumbs here!
- Pure nostalgia: Every bite takes you back to simpler times, to family gatherings, and that comforting feeling of home.
- Always a hit: Whether it’s a birthday, a potluck, or just a Tuesday, this cake disappears fast!
The Enduring Appeal of 70s Hersheys Chocolate Cake
There’s something truly special about a recipe that stands the test of time, isn’t there? This 70s Hershey’s Chocolate Cake has that magic. It’s so simple, yet profoundly comforting. It doesn’t need to be flashy; its honest-to-goodness flavor and tender crumb speak for themselves. This is the kind of cake that brings people together, sparking memories and creating new traditions. It’s a taste of home, a slice of warmth, and that’s why it’ll always be a favorite.
Essential Ingredients for Your 70s Hersheys Chocolate Cake
Alright, let’s talk ingredients! This 70s Hershey’s Chocolate Cake doesn’t ask for anything wild or obscure. In fact, you probably have most of these hanging out in your pantry right now. But getting them right, and having them ready, is key to that perfect, moist crumb. Here’s what you’ll need to gather:
- 2 cups all-purpose flour: Just your standard, trusty flour. No need for anything fancy here!
- 2 cups granulated sugar: Sweetness is important, and this gives us that classic cake sweetness.
- 3/4 cup unsweetened cocoa powder: This is where our chocolate magic comes from. Use a good quality one, it really makes a difference!
- 2 teaspoons baking soda: Our leavening friend, helping that cake rise beautifully.
- 1 teaspoon baking powder: Another leavening buddy, working with the baking soda for perfect lift.
- 1 teaspoon salt: Don’t skip this! It balances all the sweetness and really brings out the chocolate flavor.
- 1 cup buttermilk: This is a secret weapon for moisture and tenderness. If you don’t have it, don’t worry, I’ll tell you a trick in a bit!
- 1/2 cup vegetable oil: Adds richness and helps keep the cake wonderfully moist.
- 2 large eggs: Our binders, bringing everything together.
- 1 teaspoon vanilla extract: A must-have for any good cake, it enhances all the other flavors.
- 1 cup boiling water: Yes, boiling water! This is the *other* secret weapon that makes this cake so incredibly rich and luscious.
Key Components of a Perfect 70s Hersheys Chocolate Cake
While all the ingredients play their part, a couple of them are really the stars of this 70s Hershey’s Chocolate Cake show. First up, that good old unsweetened cocoa powder. Don’t skimp here; a higher quality really deepens that chocolate flavor and gives you that rich, dark color we all love. Then there’s the buttermilk. It reacts with the baking soda to create a super tender crumb, and it adds a subtle tang that balances the sweetness. Trust me, these two are essential for that signature taste and texture!
Crafting Your 70s Hersheys Chocolate Cake: Step-by-Step Instructions
Okay, you’ve got your ingredients ready. Now for the fun part – actually making this incredible 70s Hershey’s Chocolate Cake! Don’t worry, it’s super straightforward. Just follow these steps, and you’ll have a beautifully moist chocolate cake ready for frosting in no time. We’re going to move quickly, so make sure everything is measured out and ready to go!
Preparing Your Pans for 70s Hersheys Chocolate Cake
First things first, let’s get those cake pans ready. You’ll want to preheat your oven to 350°F (175°C) right away. Then, grab two 9-inch round cake pans. Give them a good grease – I usually use a little butter or cooking spray – and then dust them lightly with flour. Make sure every nook and cranny is covered, then tap out any excess. This little step is crucial for making sure your beautiful 70s Hershey’s Chocolate Cake slides right out without sticking!
Mixing the Batter for a Flawless 70s Hersheys Chocolate Cake
Now for the mixing! In a big bowl, whisk together your dry ingredients: the flour, sugar, cocoa, baking soda, baking powder, and salt. Give them a good stir to make sure everything is evenly combined. Next, pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat this on medium speed for about 2 minutes. You’ll see it start to come together, getting smooth and lovely. Finally, and this is the unique part, carefully stir in that cup of boiling water. Don’t be alarmed if the batter seems thin – that’s totally normal for this 70s Hershey’s Chocolate Cake, and it’s what gives it that amazing moisture!
Baking and Cooling Your 70s Hersheys Chocolate Cake
Once your batter is mixed, divide it evenly between your two prepared pans. Pop them into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. Don’t overbake! That’s key for moisture. Let the cakes cool in their pans for about 10 minutes (patience, my friend!), then carefully invert them onto wire racks to cool completely. Resist the urge to frost them warm – a fully cooled cake means your frosting won’t melt into a delicious mess!
Pro Tips for the Best 70s Hersheys Chocolate Cake
You’ve got the steps down, but if you want your 70s Hershey’s Chocolate Cake to go from great to absolutely *unforgettable*, here are a few little secrets I’ve picked up over the years. First, that cocoa powder? Seriously, splurge a little. A good quality unsweetened cocoa makes a world of difference in the depth of chocolate flavor. Also, remember what I said about the boiling water making the batter thin? Don’t freak out! It’s supposed to be like that. And finally, the golden rule of baking: don’t overmix! Once you add the wet to the dry, just mix until combined. A few streaks of flour are okay; you’ll mix them out when you add the boiling water. Overmixing develops gluten, and that means tough cake, and we want tender, moist goodness!
Common Questions About 70s Hersheys Chocolate Cake
I know when you’re making a new recipe, even one as simple as this classic 70s Hershey’s Chocolate Cake, questions pop up! It’s totally normal. So, I’ve gathered some of the most common ones I hear to help you on your baking journey. Don’t hesitate to ask if you have more, though!
Can I make this 70s Hersheys Chocolate Cake gluten-free?
You absolutely can! I’ve had great success substituting the all-purpose flour cup-for-cup with a good quality gluten-free all-purpose flour blend. Just make sure your blend contains xanthan gum, or add about 1/2 teaspoon per cup of flour if it doesn’t. Your 70s Hershey’s Chocolate Cake will still be wonderfully moist!
What’s the best frosting for a 70s Hersheys Chocolate Cake?
Oh, this is a fun one! For this 70s Hershey’s Chocolate Cake, I’m a huge fan of a classic chocolate buttercream or a rich cream cheese frosting. The tang of the cream cheese really plays nicely with the deep chocolate. If you want to keep it super simple and true to the era, a simple dusting of powdered sugar or a quick chocolate glaze is also fantastic!
How long does 70s Hersheys Chocolate Cake last?
If you can manage to make it last, this 70s Hershey’s Chocolate Cake stays wonderfully fresh! Stored in an airtight container at room temperature, it’ll be delicious for up to 3 days. If you pop it in the fridge, it can last for about a week. Just bring it to room temperature before serving for the best flavor and texture.
Serving and Storing Your 70s Hersheys Chocolate Cake
So, you’ve baked this beautiful 70s Hershey’s Chocolate Cake, and now comes the best part: enjoying it! Honestly, this cake is a star all on its own. A simple slice is pure heaven. But if you want to elevate it, try serving it with a scoop of vanilla bean ice cream (the cold creamy against the warm cake? Divine!). A glass of cold milk or a hot cup of coffee makes a perfect pairing too. It’s just so versatile!
Now, to keep this deliciousness fresh, make sure you store any leftovers in an airtight container at room temperature. It’ll stay wonderfully moist for up to 3 days – if it even lasts that long! If you want to keep it longer, you can pop it in the fridge for up to a week, but I always recommend bringing it back to room temp before serving. No need to reheat, just let it sit out for a bit, and it’ll be perfect.
Estimated Nutritional Information for 70s Hersheys Chocolate Cake
Just a quick note on the nutritional stuff for this delicious 70s Hershey’s Chocolate Cake! While I’m all about enjoying every single bite, I also want to be transparent. The nutritional values you see are just estimates. They can totally vary depending on the exact brands of ingredients you use, how big your slices are, and even small tweaks you might make to the recipe. So, please take them as a general guide, not a precise scientific breakdown!
Share Your 70s Hersheys Chocolate Cake Creation!
Alright, my friend, you’ve got all my secrets for making the most amazing 70s Hershey’s Chocolate Cake! Now it’s your turn to shine. When you bake this beauty, I would absolutely LOVE to see it! Snap a pic and share it on social media – tag me, or use #70sHersheysChocolateCake so I can find it. And please, please, please come back here and leave a comment, tell me how it went, or rate the recipe. Your feedback means the world to me!
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Amazing 70s Hersheys Chocolate Cake: 3 Day Delight
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This is a classic Hershey’s chocolate cake recipe from the 1970s, known for its rich chocolate flavor and moist texture. It’s a simple yet satisfying dessert, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Frost with your favorite chocolate frosting.
Notes
- For best results, use good quality cocoa powder.
- Make sure the boiling water is truly boiling when added to the batter.
- Do not overmix the batter to ensure a tender cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Hershey's, chocolate cake, 70s recipe, classic cake, dessert, baking