Moist, rich, and chocolaty this hershey’s chocolate cake is so easy to make and tastes divine. A must-try recipe for all Hershey’s spread lovers.This recipe for Hershey’s chocolate cake is rich, indulgent, and will impress your guests!
Ingredients:
- All-Purpose flour – 1 1/2 cup (180 gms)
- Sugar – 1/2 cup (100gms)
- Curd – 1 cup (285 gms)
- Oil – 1/4 cup(60 ml)
- Milk – 2 tablespoon (30 ml)
- Baking Powder – 1 1/2 teaspoon (6gms)
- Baking Soda – 1 teaspoon (3gms)
- hershey spread/ – 2 tablespoon (30 gms)
- Chopped Almonds
For glaze:
- 1 cup (175gms) melted dark chocolate
- 2 tbsp (30ml) vegetable oil.
Method:
- Generously grease a bundt pan with butter and set it aside. Preheat oven at 180C.
- In a food blender add in maida, sugar, oil, yogurt, milk, baking powder, baking soda, and nutella.
- Blitz everything till it reaches a smooth consistency.
- Transfer the batter to the prepared pan and bake the cake at 180C for 25-30 minutes.
- Once baked, take it out of the oven and let it cool down for 10 minutes.
- Meanwhile make the chocolate glaze by combining melted chocolate and oil. Use a whisk to make sure chocolate and oil are well combined. Set it aside.
- Demould the cake after 10 minutes by placing a plate over the pan and turning it upside down.
- Let the cake cool down completely and pour chocolate glaze all over it and some crushed hazelnuts.
- Slice and enjoy!
