*This is a sponsored post in collaboration with The Hershey Company. All thoughts and opinions are my own.
This is my go-to chocolate cake recipe—nothing fussy, no special piping, just an elegant naked cake finish with a caramel drizzle. `
Here’s the key to making a better chocolate cake: good ingredients. I know it sounds simple, but good ingredients really do make a difference. For me I prefer to use HERSHEY’S Kitchens SPECIAL DARK Chocolate Chips for a more intense flavor along with blooming HERSHEY’S Unsweetened Cocoa Powder. By blooming, I mean making sure to use boiling water, not just warm or hot water in step one of the recipe. The blooming brings out the flavor of the cocoa powder and makes it easier to incorporate.
Now that we have ingredients and flavor covered, let’s talk texture. The key factor in achieving a toothsome texture without being dense is mayonnaise. I realize mayonnaise cakes aren’t too popular nowadays, but I don’t understand why. It’s the perfect fat for this recipe, and it works better than butter or oil. The mayonnaise gives it just the right amount of density and moistness. Of course make sure you use the full fat, and not reduced fat or olive oil based mayonnaises.
For the cake decorating, you can finish it like you see here: naked with a drizzle. Or if you want a little something more, double the frosting recipe to create a more decorative finish.
However you decide to finish this cake, I want to hear what you and your family think about this updated chocolate mayonnaise cake recipe.