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Holiday Chocolate Cake
Makes 10 to 12 servings
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Image © Publications International, Ltd.
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Holiday Chocolate Cake
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Ingredients
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2
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cups sugar
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1-3/4
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cups all-purpose flour
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3/4
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cup HERSHEY'®S Cocoa
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2
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teaspoons baking soda
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1
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teaspoon baking powder
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1
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teaspoon salt
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1
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cup buttermilk or sour milk*
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1
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cup strong black coffee or 2 teaspoons instant coffee dissolved in 1 cup hot water
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1/2
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cup vegetable oil
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2
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eggs
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2
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teaspoons vanilla extract
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Ricotta Cheese Filling (recipe follows)
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Chocolate Whipped Cream (recipe follows)
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Vanilla Whipped Cream (recipe follows)
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Candied red or green cherries (optional)
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*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add buttermilk, coffee, oil, eggs and vanilla; beat at medium speed of mixer 2 minutes (batter will be thin). Pour batter into prepared pans.
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3. Bake 30 to 35 minutes or until wooden pick inserted into center of cakes come out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
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4. Slice cake layers in half horizontally. Place bottom slice on serving plate; top with 1/3 Ricotta Cheese Filling. Alternate cake layers and filling, ending with cake on top. Frost cake with Chocolate Whipped Cream. Decorate with Vanilla Whipped Cream and cherries, if desired. Cover; refrigerate leftover cake.
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Chocolate Whipped Cream
Stir together 1/3 cup powdered sugar and 2 tablespoons HERSHEY'®S Cocoa in small bowl. Add 1 cup (1/2 pint) cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.
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Vanilla Whipped Cream
Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract in small bowl until stiff.
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Ricotta Cheese Filling
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Ingredients
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1-3/4
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cups (15 ounces) ricotta cheese*
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1/4
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cup sugar
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3
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tablespoons Grand Marnier (orange-flavored liqueur) or orange juice concentrate, undiluted
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1/4
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cup candied red or green cherries, coarsely chopped
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1/3
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cup HERSHEY'®S Mini Chips Semi-Sweet Chocolate
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*1 cup (1/2 pint) whipping cream can be substituted for ricotta cheese. Beat with sugar and liqueur until stiff. Fold in candied cherries and small chocolate chips.
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Beat ricotta cheese, sugar and liqueur in large bowl until smooth. Fold in candied cherries and small chocolate chips.
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© The Hershey Company
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Click here for printable version