Friday, August 23, 2013

Hershey's 'Perfectly Chocolate' Chocolate Cake

Hershey's 'Perfectly Chocolate' Chocolate Cake with eggless White Chocolate Mousse filling and blanketed with Milk Chocolate Ganache


  • All purpose flour 1¾ cups
  • Cocoa pdr ¾ cup
  • Baking pdr 1½ Tsp
  • Baking soda 1½ Tsp
  • Sugar 2 cups
  • Vegetable oil ½ cup
  • Vanilla essence 2 Tsp
  • Boiling water 1 cup
  • Milk 1 cup
  • Salt 1 Tsp
  • Egg 2

Pre-heat the oven to 180° C or 350° F. Grease two 9 inch pans and keep it aside. Combine the dry ingredients in a big bowl. Then, add the wet ingredients into it, except the boiling water, and beat for 2 mins in medium speed. Stir in boiling water and combine well. Pour it into the greased pan and bake it for 30 to 35 mins. Transfer it onto a wire rack and cool it. 

For Eggless White Chocolate Mousse:

  • White Chocolate 170 gm
  • Whip cream 1½ cup

Microwave the chopped white chocolate and ¼ cup of cream in a microwave-safe bowl on high for 2 mins (it took 1½ mins for me). Stir after 1 min and keep stirring until the chocolate has completely melted. Cool it to room temperature.

Beat the rest of the cream until soft peaks form (do not over beat it). Then, add the half portion of the whipped cream into the cooled melted chocolate and stir with whisk until it has blend well. Add the remaining whipped cream and mix it. Chill it. 

For Chocolate Ganache:

  • Milk chocolate (at room temp) 300 gm
  • Fresh cream 200 gm

Chop the chocolate into small pieces. Heat the fresh cream until it starts to boil and pour it over the chopped chocolate. Mix it well until it melts completely. Cool it to room temperature and refrigerate it for 10 mins.

For assembling the cake:
Cut the cooled cake into layers. (Here, I halved the recipe and baked the cake in two 6 inch spring form pans.) Arrange the first layer of the cooled cake in the pan and spread the white chocolate mousse evenly on top of it. Then, put the second layer of cake followed by mousse (keep aside a little of the mousse for decoration). Then, put the final layer of cake and refrigerate it for 1 hr. Then, take out the cake from the pan and decorate it with the cooled milk chocolate ganache. Do the rest of the icing with ganache and chocolate mousse. Cool it. 

[Recipe courtesy for chocolate mousse:]

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  1. tina........i follow almost all of your recipes....especially non-veg...always ended up with great results..really u r my teacher in non-veg cooking ...u knw i really was a below average confidently can cook biriyanis..paysams..really i cannt conclude my gratitude with "Thanks" ......u r doing a wonderful job....

  2. It's not only Hersheys perfect chocolate cake but Tina's perfect one too.. So professional it looks.. Yummy, makes me drool :)