Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
Chocolate cream cheese buttercream is a rich and creamy frosting that combines the tangy flavor of cream cheese with the decadent taste of chocolate. This frosting is perfect for topping cakes, cupcakes, and other baked treats, adding a deliciously indulgent finish.
To make chocolate cream cheese buttercream, start by beating softened butter and cream cheese together until smooth and creamy. Add powdered sugar, cocoa powder, and a pinch of salt, and continue beating until the mixture is light and fluffy.
For a richer chocolate flavor, you can also add melted chocolate or cocoa powder to the frosting. If the frosting is too thick, you can thin it out with a little milk or cream.
Spread the chocolate cream cheese buttercream over your cooled cake or cupcakes, using a spatula or piping bag to create swirls or other decorative designs. You can also use the frosting as a filling for layer cakes or as a dip for cookies or fruit.
Chocolate cream cheese buttercream is sure to be a hit with chocolate lovers. Its creamy texture and rich flavor make it a delicious topping for any dessert.
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Adapted from Hershey’s
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2 cups sugar
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1 & 3/4 cups flour
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3/4 cup cocoa powder
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1 & 1/2 teaspoons baking powder
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1 & 1/2 teaspoons baking soda
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1 teaspoon salt
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2 eggs
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1 cup milk or heavy Cream
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1/2 cup vegetable oil
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2 teaspoons vanilla
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1 cup boiling water
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1 cup cream cheese
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3/4 cup butter
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1/2 tablespoon vanilla extract
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4 cups powdered sugar
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3/4 cup of butter
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3/4 cup of cream cheese
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1 & 3/4 cups Hersheys cocoa powder
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5 cups powdered sugar
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1/2 cup + 3 tablespoons whole Milk
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2 teaspoons vanilla extract
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First, preheat your oven to 350F.
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Spray 3 round cake pans with cooking spray
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Dust the pans lightly with flour, set aside.
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In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
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Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
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Pour the batter evenly in each of the sprayed/floured cake pans
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Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
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Once removed, transfer to a wire rack to finish cooling completely.
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I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
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While they finish cooling, prepare your frostings.
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Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy
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In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again
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add in the cocoa and the milk & vanilla
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Whip all of the ingredients until they are thoroughly incorporated
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Beat at High speed for about one minute or until fluffy.
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Level the cakes with a cake leveler to assure perfect stacking of the cake layers
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Place the bottom layer on a cake plate.
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Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
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Top with the second leveled layer and repeat the process.
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Lastly, top with the third layer.
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Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
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Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
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Refrigerate until ready to serve.
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ENJOY!
