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The Hershey’s one-bowl Syrup Cake is meant for the lazy days when you do not feel like shopping for a long list of ingredients or dirtying your spotless kitchen to satisfy your craving for chocolate cake. I got this bottle of Hershey’s chocolate flavoured syrup from Bagatelle since the start of this year but it took me this long to figure how to put it to good use. The ideal recipe for novice bakers who want to impress with their debut chocolate cake, the Hershey’s syrup cake only calls for everyday pantry ingredients and minimal baking skills.



For the Chocolate Cake

1/2 cup butter, softened

1 cup caster sugar

4 eggs, room temperature

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1 1/2 cups Hershey’s Syrup

For the Chocolate Frosting

1 cup icing sugar, sifted

100g cream cheese, room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/2 cup Hershey’s Syrup


  • Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat butter, sugar and eggs until thoroughly blended in large bowl.

  • Add flour and baking soda, blending well. Add the chocolate syrup and mix thoroughly. Spread the batter in prepared pan.

  • Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack.

  • Cream together cream, unsalted butter and vanilla extract.  Add the icing sugar slowly and keep on creaming the mixture.

  • Add chocolate syrup gradually to the frosting and blend till smooth. Frost the cake and garnish as desired. 8 to 10 servings.

Hot and spicy, this rich chocolate drink will warm you right up to your toes on chilly winter days. The mellow blend of Hershey’s Chocolate Syrup and Nescafé Instant Special Filtre is further enhanced by a faint sprinkling of finely ground cinnamon and a generous scoop of mildly scented vanilla ice cream. The recipe, from Hershey’s Kitchen, makes a single serving which pairs well with the chocolate cake above.



1-1/2 to 2 tablespoons Hershey’s Syrup

1-1/2 to 2 teaspoons powdered instant coffee

3/4 cup (6 oz.) boiling water

1 scoop vanilla ice cream

Dash of ground cinnamon


  • Combine syrup and instant coffee in large coffee mug. Add water, stirring mixture until well blended.

  • Top with ice cream; stir to blend. Sprinkle with dash of cinnamon. Serve immediately. One serving.

Hershey’s Chocolate Syrup

Happy Halloween folks!

You do not have to be celebrating Halloween to bake this magical black magic cake from Hershey’s Kitchens but it sure fits well with the bewitching atmosphere of Halloween ghosts and ghouls. The intense chocolate flavor is nicely paired along a good dose of strong black coffee which adds extra moistness to the cake batter. I used to some leftover orange fondant to drape the chocolate frosted cake and piped the spider web with dark chocolate ganache but you can add decorations to make it as scary-looking as you like for a genuine Halloween feel.



2 cups caster sugar

1 3/4 cups all purpose flour

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp table salt

2 eggs, room tempearture

1 tbs white vinegar + 1cup milk

1 cup strong black coffee

1/2 cup vegetable oil

1 tsp vanilla extract

200 g orange fondant

100g dark chocolate

1/4 cup heavy cream


  • Preheat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

  • Sift flour, cocoa powder, baking soda, baking powder and salt in large mixing bowl and stir in caster sugar.

  • Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes. Batter will be thin.

  • Pour batter evenly into prepared pans. Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan.

  • A wooden pick inserted in center should come out clean. Cool for 10 mins in pans before turning out on a wire rack.

  • Meanwhile prepare chocolate ganache frosting by heating heavy cream. Add hot cream to chopped dark chocolate.

  • Frost the sides and top of the cake with a thin layer of ganache. Roll out fondant on a flat surface dusted with icing sugar.

  • Drape fondant over cake, smooth out and trim edges. Pipe spider web with reserved ganache, decorate with spider shapes.

Happy Halloween!

This 100% chocolate cake is dedicated to my cousin who celebrates his birthday today and who also happens to be a big chocolate fan. Do I need to say more? I’ll let the pictures speak for themselves while I help myself to a hot cup of lemon tea to help me recover from my bad episode of flu and sinusitis. Hope that the convalescence period does not take forever…



For the Cake

125g butter, room temperature

1 1/4 cups caster sugar

2 eggs, room temperature

1 1/3 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup cocoa powder

2/3 cup warm water

1 teaspoon instant coffee

1 teaspoon vanilla extract

For the Frosting

125 g butter, softened

100 g cream cheese

500 g icing sugar, sifted

1/4 cup full cream milk

1 teaspoon vanilla extract

200 g dark chocolate


  • Preheat oven to 180oC. Grease two 9 inch round baking pans and line the base and sides with baking paper.

  • Beat butter and sugar in a large bowl until light and fluffy. Add eggs, one by one, and beat well until creamy.

  • Sift flour, baking powder, baking soda and cocoa powder together. Add half of flour mixture to cake batter.

  • Stir in vanilla extract. Dissolve instant coffee in warm water and add to batter alternating with flour mixture.

  • Carefully fold in until no flour streaks remain. Spoon chocolate batter into prepared pans and level surface.

  • Bake for 50 minutes until skewer comes out clean from the centre. Stand in pan for 5 minutes before turning.

  • Cool cakes completely on wire rack before frosting. To prepare the chocolate frosting, melt the dark chocolate.

  • For this, break chocolate into pieces and melt in microwave or over a steam bath until mixture is smooth.

  • In a large bowl, beat butter and cream cheese together. Add icing sugar and milk and beat until creamy.

  • Stir in vanilla, then add melted chocolate and beat until smooth and glossy. Spread frosting over one cake.

  • Top with the other cake and spread with more frosting until both cakes are covered. Smooth with a spatula.

  • Decorate with chocolate curls and candy as desired and leave to set until serving time. Makes 12-16 pieces.

Happy Birthday Cousin

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