If you love chocolate cake, this is the post for you! Chocolate cake is one of the best comfort foods there is. I’ve tasted many over the years, but my all time favorite was one I had growing up. I’ve spent years trying to duplicate it. Most cookbook recipes were either too dry, too dense or too spongey. Some books have some velvety, butter based recipes that use the reverse creaming method, but they don’t have the moist, nostalgic texture I was looking for. I noticed that nearly every chocolate cake recipe on the internet is a variation of the century-old recipe from the Hershey’s Cocoa tin. I think many people have passed it down as a family recipe, each grandmother adding her own personal touch. Even some celebrity chefs have claimed it as their own. It’s an easy, delicious, moist recipe and its popularity is well deserved. You can tweak the flavor additions a bit to make it your own too. It’s a recipe that’s hard to mess up.
The recipe I’m sharing here is my version of the vintage original, adapted over time by my family. I like to use dark or black cocoa powder in this recipe, which makes a rich, dark chocolate cake. The chocolate frosting recipe is one I developed, mostly because I couldn’t find a chocolate frosting recipe that didn’t taste gritty and/or look speckled from the cocoa powder. Swiss meringue buttercream with melted chocolate added is one alternative, but, while it is smooth, silky and perfect for piping, it’s missing that deep chocolate richness. Another option is chocolate ganache. It looks rich and creamy in those viral videos, but it’s a little too rich and overpowering to use as frosting in my opinion.
I think this frosting recipe is the one! it has the best of both worlds and is perfect for a classic chocolate cake. You’ll notice this frosting contains maple syrup. It gives a subtle maple note in the background, but mostly, it helps make the frosting silky and gives it shine.