Hershey’s Chocolate Cake (Gluten-Free)


1 3/4 cups gluten-free all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Frosting:

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
Stir in the boiling water, which will thin the batter out. The batter will be thin; this is normal.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake pans from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Frosting:

In a mixing bowl, beat the softened butter until creamy.
Add the unsweetened cocoa powder and powdered sugar to the butter, mixing until well combined.
Gradually add the whole milk and vanilla extract to the mixture and beat until the frosting is smooth and spreadable.
Assembling the Cake:

Place one cooled cake layer on a serving plate.
Spread a generous amount of chocolate frosting over the top of the first cake layer.
Place the second cake layer on top and cover the entire cake with the remaining chocolate frosting.
Garnish the cake with chocolate curls or sprinkles if desired.
Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Kcal: Not specified

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