Hershey’s Chocolate Cake With A Mousse Filling

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 I’m definitely not going to take credit for this cake. I’m just making sure everyone is aware of how delicious it is:) I put a little twist in there, but for the most part, this cake is Hershey’s. They add 1 cup boiling water at the end to stir in. I add boiling hot coffee. You might think this is weird. Well it is kind of weird, but it makes it SO much more chocolatey. And despite what you may think, you can’t taste the coffee at all. It just brings out the natural richness of chocolate. I really challenge you to try it!
If you’re wanting the BEST chocolate cake there is out there, look no further. This is the definition of the perfect chocolate cake. Dense. Moist. SUPER chocolatey.
 I will, however, take credit for this wonderfully easy chocolate mousse. The best part about it is you can put it in the middle of anything and everything. I sometimes like to fill my chocolate cupcakes with it. It puts them right over the edge.
Anyway, this is a knock-your-socks-off kind of chocolate cake.
Hershey’s Chocolate Cake:
2 cups sugar
1 3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling hot coffee (or boiling water)
Preheat panggangan to 350 degrees. Grease and flour 2 9-in round baking pans. I also like to line the bottom of my pans with a parchment paper. It guarantees that it comes out clean. In the bowl of your mixer, add the sugar, flour, cocoa, baking powder, baking soda and salt. Turn it on a few times to stir the ingredients together. Add the eggs, milk, oil and vanilla. Beat until well combined making sure to scrape down the sides of the bowl. Stir in boiling hot coffee.
Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pans and let cool on a wire rack. Cool completely. Fill with the Chocolate Mousse Filling then frost with Perfectly Chocolate Frosting.
Chocolate Mousse Filling:
1 cup heavy cream
1 cup semi-sweet chocolate chips, melted and cooled
Beat heavy cream in a bowl until stiff peaks form. Stir in melted chocolate until completely combined. Lay one layer of cooled chocolate cake on a cake stand. Top with mousse filling. Top with the other layer. Frost the whole cake with Perfectly Chocolate Frosting.
Perfectly Chocolate Frosting:
1/2 cup (1 stilck) butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup heavy cream
1 tsp vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. You may want to add more cream to get to your desired consistency. Beat in vanilla.
ENJOY your chocolate coma:)
*Adapted from Hershey’s
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