HERSHEY’S CHOCOLATE CAKE WITH CREAM CHEESE FILLING
Ingredients
Hershey’s Chocolate Cake Layers (2 layers – 20 cm)
• 2 cups (250 g) granulated sugar
• 1 ¾ cups (220 g) flour
• ¾ cup (75 g) Hershey’s cocoa
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot water or hot coffee
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Cream Cheese Filling
• 300 g cream cheese (at room temperature)
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla
• 200 ml cold cream
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For the topping (optional but goes very well)
• Chocolate ganache or cocoa sprinkles
⸻ Instructions
1. Prepare the cakes
1. Preheat the oven to 175°C.
2. Grease two 20 cm cake pans and line the bottoms with parchment paper.
3. Mix the sugar, flour, cocoa, baking powder, baking soda, and salt.
4. Add the eggs, milk, oil, and vanilla, then whisk.
5. Finally, add the hot water/coffee (the batter should be runny).
6. Divide the batter between the pans and bake for 30–35 minutes.
7. Let the cakes cool completely.
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2. Prepare the Cream Cheese Filling
1. Beat the cream cheese and powdered sugar until smooth.
2. Add the vanilla.
3. In a separate bowl, whip the cold cream until stiff.
4. Gently fold the cream into the cream cheese mixture with a spatula.
5. Let it rest in the refrigerator for 15 minutes.
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3. Assemble the Cake
1. Place the first cake layer on a serving plate.
2. Spread all of the cream cheese filling on top.
3. Place the second cake layer on top.
4. Cover the top with ganache as desired or sprinkle with cocoa powder.
5. Chill the cake in the refrigerator for at least 2 hours.
⸻ Serving & Storage
• Dipping the knife in hot water before slicing will result in cleaner cuts.
• Can be stored in the refrigerator for 3–4 days.
• Let it sit at room temperature for 10 minutes before serving.
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Tip:
For a richer flavor, add 1–2 tablespoons of melted dark chocolate to the filling 
