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Hershey Bar Cake

Hershey Bar Cake - recipe card
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A decadent chocolate cake made with melted Hershey’s milk chocolate bars in the batter and topped with a rich milk chocolate ganache. Perfectly moist and fudgy, this small batch cake serves four and is ideal for an intimate celebration.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 ounces Hershey’s milk chocolate bars, finely chopped
  • 1/4 cup heavy cream
  • 3 ounces Hershey’s milk chocolate bars, finely chopped
  • 1 tablespoon unsalted butter, cut into small pieces

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6-inch round cake pan with butter or nonstick spray, then line the bottom with a parchment paper round.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined. This ensures the leaveners and cocoa are fully distributed for even rising.
  3. In a separate small bowl, whisk the egg, milk, oil, and vanilla extract until smooth and slightly frothy. The egg should be at room temperature to incorporate easily into the batter.
  4. Melt the 2 ounces of chopped Hershey’s bars in a microwave-safe bowl in 20-second bursts, stirring after each, until fully melted and smooth. Be careful not to overheat or the chocolate will seize.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined — a few streaks of flour remaining is fine. Then fold in the melted chocolate until the batter is homogeneous and glossy.
  6. Scrape the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The cake should spring back lightly when pressed.
  7. Let the cake cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely, about 1 hour. Do not rush this step or the cake may stick to the pan.
  8. While the cake cools, make the ganache: Place the remaining 3 ounces of chopped Hershey’s bars and the butter in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until small bubbles form around the edge — do not let it boil vigorously.
  9. Pour the hot cream over the chocolate and butter. Let it sit undisturbed for 2 minutes, then whisk gently in a circular motion until smooth and shiny. If any lumps remain, reheat the bowl over a pan of simmering water for 10 seconds, whisking constantly.
  10. Set the ganache aside to thicken at room temperature for 15 to 20 minutes, stirring occasionally, until it reaches a pourable but not runny consistency. Pour it over the cooled cake, letting it drip down the sides. Spread evenly with an offset spatula. Let the ganache set at room temperature for 15 minutes before slicing and serving.

Notes

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake can be frozen without ganache for up to 3 months; wrap tightly in plastic wrap and foil. To reheat, microwave individual slices for 10 to 15 seconds, or warm in a 300°F (149°C) oven for 5 minutes.

Nutrition

Keywords: Hershey Bar Cake, chocolate cake, Hershey's chocolate, milk chocolate cake, ganache, dessert, American dessert, chocolate dessert, birthday cake, easy chocolate cake

Find it online: https://copycatkitchenco.com/hershey-bar-cake/