This Hershey Bar Cake is the ultimate comfort dessert, delivering a dense, moist crumb with deep chocolate flavor. By melting a classic Hershey’s milk chocolate bar directly into the batter using boiling water, you achieve a richness that cocoa powder alone cannot match. The addition of sour cream ensures the cake stays tender and moist, while brown sugar adds a subtle caramel undertone. It’s an easy, one-bowl batter that comes together quickly, making it perfect for weeknight treats or potluck gatherings. Serve it plain for a simple slice of nostalgia, or top with your favorite frosting for a celebration-worthy finish. This recipe is a reliable crowd-pleaser that balances sweetness with a satisfyingly fudgy texture.
Hershey Bar Cake 2
Description
This Hershey Bar Cake is the ultimate comfort dessert, delivering a dense, moist crumb with deep chocolate flavor. By melting a classic Hershey's milk chocolate bar directly into the batter using boiling water, you achieve a richness that cocoa powder alone cannot match. The addition of sour cream ensures the cake stays tender and moist, while brown sugar adds a subtle caramel undertone. It&# 226;ÂÂs an easy, one-bowl batter that comes together quickly, making it perfect for weeknight treats or potluck gatherings. Serve it plain for a simple slice of nostalgia, or top with your favorite frosting for a celebration-worthy finish. This recipe is a reliable crowd-pleaser that balances sweetness with a satisfyingly fudgy texture.Ingredients
Directions
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Preheat oven to 350ðF (177ðC). Grease and flour a 13x9x2-inch baking pan.
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In a large bowl, combine the broken chocolate bar pieces, butter, and boiling water. Stir until the chocolate is completely melted and the mixture is smooth.
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In a separate large mixer bowl, stir together the flour, brown sugar, baking soda, and salt.
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Gradually add the chocolate mixture to the dry ingredients, beating until thoroughly blended.
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Blend in the eggs, sour cream, and vanilla extract. Beat for 1 minute on medium speed until smooth.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean.
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Cool completely in the pan on a wire rack before frosting.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 44.6kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 1.4g7%
- Cholesterol 1.1mg1%
- Sodium 4.3mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.3g2%
- Sugars 4.2g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the boiling water is freshly boiled to properly melt the chocolate and butter.
You can substitute unsweetened chocolate cocoa powder if needed, but you may need to adjust the sugar quantity to taste.
This cake stores well covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week.
Frosting is optional; this cake is delicious on its own or with a simple dusting of powdered sugar.
