Let’s bake this famously easy and delicious Hershey Chocolate Cake! First, prepare your oven and pans. Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch round cake pans with parchment paper circles. Lightly spray the parchment and the sides of the pans with non-stick cooking spray. Set these prepared pans aside.

Now for the incredibly simple cake batter. In a large mixing bowl, add all the dry ingredients: granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk these together very well, ensuring there are no lumps (especially from the cocoa powder) and that the leavening agents are evenly distributed throughout. This is your foundation.

In a separate medium bowl (or measuring cup), lightly whisk together the room temperature eggs, room temperature buttermilk, oil, and vanilla extract. Pour these combined wet ingredients into the large bowl containing the dry ingredients. Using your whisk or an electric mixer on low speed, mix everything together just until well combined and no dry streaks remain. Don’t overmix.

Here comes the signature step: Carefully pour the 1 cup of boiling water (or hot coffee) into the batter. Using a whisk or spatula, stir gently until the hot liquid is fully incorporated. The batter will become very thin and liquidy – this is exactly what you want! This thin batter creates the exceptionally moist cake.

Immediately pour the thin batter evenly between your two prepared 8-inch cake pans. Using a kitchen scale can help ensure the layers are the same size and bake evenly. Place the pans in the preheated oven.

Bake for 30 to 35 minutes. To check for doneness, insert a wooden toothpick into the center of each cake. It should come out clean when the cakes are fully baked. Let the cakes cool in their pans on wire racks for about 10-15 minutes before inverting them onto the racks to cool completely. Remove the parchment paper liners. Ensure the layers are totally cool before frosting.

While the cakes cool, make the easy chocolate frosting. In a medium bowl, combine the melted (but not sizzling hot) unsalted butter and the unsweetened cocoa powder. Whisk them together until smooth; it will form a thick paste. This step helps bloom the cocoa in the butter for intense flavor.

Add the sifted powdered sugar to the cocoa-butter mixture alternately with the milk. You can do this by adding about half the sugar, then half the milk, mixing, then adding the rest of the sugar and the rest of the milk. Mix on low speed initially (with an electric mixer or by hand) until combined, then add the vanilla extract.

Increase the mixer speed to medium (or continue mixing vigorously by hand) for several minutes until the frosting is smooth, glossy, and has reached a spreadable consistency. Note that because it uses melted butter, this frosting won’t become light and fluffy like traditional buttercream; it will be denser, fudgier, and shinier. If it seems too thick, add a tiny bit more milk; if too thin, add a bit more sifted powdered sugar.

Time to assemble your classic cake! Place one completely cooled cake layer onto your serving plate or cake stand. Scoop a generous amount of the fudgy chocolate frosting onto the layer (at least 1 cup) and spread it evenly almost to the edge.

Carefully place the second cooled cake layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake. You can smooth it with an offset spatula or create rustic swirls with the back of a spoon – this cake looks wonderful either way! Let the frosting set slightly before slicing. Cut, serve, and enjoy that timeless chocolate goodness!