Homemade Chocolate Cake with Hershey’s Syrup

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Hershey’s Syrup Chocolate Cake is a dense fudge  cake. Simple and moist, this chocolate cake will appeal to everyone. Just  8 ingredients, including the icing and it can be yours!

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Being a lover of chocolate milk, I knew I would love this homemade chocolate cake made with Hershey’s syrup. This simple recipe produces a moist fudge-like cake that can be enjoyed chilled or at room temperature.

Though I have always loved NesQuik in my milk, I believe my mother used to buy Bosco’s chocolate syrup to drench our ice cream with. I’m not sure if they still make that stuff, but in Colorado I resort to Hershey’s when I feel the need for a milk shake or dousing my ice cream.

Having an almost full container of syrup in the fridge was the only inspiration I needed to try this easy chocolate cake recipe. That, and the fact that company was coming…which in my case is always a reason for dessert.

With Valentine’s Day not so far away, I am always on the look out for chocolate desserts and this simple cake is perfect to surprise your favorite Valentine’s with. I promise they won’t be disappointed.

Yes, those are dried rose petals I sprinkled on top, but I’d sure love some of these. Aren’t they pretty?

This cake is so rich I don’t  believe you need a scoop of ice cream on the side, but I’m not stopping you if that’s your hearts desire. Whipped cream would also suffice, as would a giant glass of cold milk. I love cake with my milk, don’t you?

One rich layer is all this recipe makes, but it is one rich layer.  A small slice of this chocolate cake is all that’s needed to appease the cake-aholics. Or choc-aholics. Take your pick!

Hershey’s syrup chocolate cake will easily keep in the fridge for a few days or even on the counter. However if you set it there it may mysteriously disappear one forkful at a time, which is what happened in our home. I’m not naming names but I’d guess his first initial begins with the letter “M”. No, it wasn’t me!

I’ve made a lot of chocolate cakes and I love every one. Each is different in its own way. From flourless to traditional, or one layer to three, each chocolate cake is special to me. 

Just 8 ingredients and some beating  in the mixer is about all it takes for this to come together. While it’s baking prepare the rich chocolate ganache.

Keep this recipe in your back pocket. It is simple to make, very rich and very good. I might have to celebrate Valentine’s Day more often!

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In case you don’t want this cake, I have more:

Chocolate Red Wine Cake with Strawberry Red Wine Filling

Quick Chocolate Cake

Wacky Chocolate Cake

Hershey’s Syrup Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Abbe Odenwalder
• Prep Time: 30 Minutes
• Cook Time: 40-50 Minutes
• Total Time: About 80 Minutes
• Yield: 1 8" or 9" cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Hershey’s Syrup Chocolate Cake is a dense fudge  cake. Simple and moist, this chocolate cake will appeal to everyone. Just  8 ingredients, including the icing and it can be yours!

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Ingredients

Scale 1x2x3x

8 T  unsalted butter

1 c sugar

4 large eggs at room temperature

1 1/3 c Hershey’s Chocolate Syrup or 1 16 oz can

1 T vanilla

1 c all purpose flour

Chocolate Ganache

1/2 c heavy cream

8 oz semisweet chocolate chips

1 t instant coffee granules

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Instructions

Preheat oven to 325. Butter an 8″ x 2″ round cake pan, line with parchment, then butter and flour the pan, tapping out excess.

Cream the butter and sugar with an electric mixer, until light and fluffy. With the mixer on low, add the eggs one at a time, then mix in the chocolate syrup and vanilla.

Add the flour and mix until just combined.

Scrape batter in the prepared pan and bake for 40-50 minutes or until center of cake is just set.

Allow cake to cool on wire rack for several hours. Remove cake from pan and place on serving plate right side up.

To Make Ganache:

While cake is cooling heat heavy cream until barely simmering. Pour over chocolate chis a coffee granules. Let sit several minutes and then using a small whisk, whisk until the chip mixture is smooth and shiny.

Pour over cake and using a spatula, cover the cake. Sprinkle with rose petals as garnish if desired.

Let ganached cake cool completely. Serve at room temperature or chill if desired. If cake is not completely cooled it may develop beads of condensation if chilled. Cake can be left at room temperature for several days.

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Notes

*does not include cooling time