Hershey's Chocolate Syrup Cake
"Handed down from my Nana, this is a very simple, plain yet moist and fudgy cake. Serve with whipped cream or your favorite ice cream."
photo by Aparna S.
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (15 ounce) can Hersheys Chocolate Syrup
- 1 cup all-purpose flour (Plus more for dusting...)
- 1 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 cup butter
- 4 eggs
- 1 teaspoon vanilla
directions
- Preheat oven to 325.
- Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
- Add eggs one at a time till incorporated.
- Add syrup and vanilla.
- Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
- Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
- Let cool and release cake from pan. Enjoy!
- Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.
Questions & Replies
-
Can you substitute Hershey cocoa instead of syrup ... and if so, how much water (or milk) would you add? -
4 eggs is a lot…can I use like 2 eggs instead? And how many cups Is 15 ounces? -
This cake is denser that most chocalate cake. How can I make it a little less denser or fluffier?
Reviews
-
Great as is - not a big cake- family favorite. I tweet every time I always use 1 and 1/4flour. I’ve added cocoa powder, instant chocolate pudding, white chocolate chips - milk if I think it’s too thick... been told it’s the best anyone’s ever tasted. We prefer Hershey’s special dark syrup. Better and more appealing color. Always frost with buttercream icing.
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I tried this with 1.75 cups of flour and it was too dry. But I am at high elevation. I will try it again with just 1 cup or 1.25 cups of flour to see how it turns out.
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Came out to sweet and too chocolatey didn’t come out in a cake texture -
I made two heart cakes because I had heart pans but it is in the oven now and I know it's gonna be good. It's looking good. -
I double the batch using two cups of syrup. I also do 4 eggs and one cup of applesauce instead of doubling the eggs. I cook it in a 9x13. I also add mini chocolate chips to the batter. It is yummy and chocolatey
see 6 more reviews
Tweaks
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Increased flour to 1.75 cups and the result was an excellent chocolate cake with a good texture.
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I used just 12 ounces of Hersey's syrup and it is plenty chocolaty enough! Still a wet cake too.
RECIPE SUBMITTED BY
Former restauranteur, waiter and bartender. In between gigs currently. My Joy of Cooking was my bible, but now I rely on all of you for great recipes! Love Mark Bittman's style of simple cooking as well as Marcella Hazan's earthy, funny cooking tomes.
