This Double Chocolate Hershey’s Kiss Cake is SO rich, SO fudge-y, and SO decadent — even one bite is pure dessert bliss!
Double Chocolate Hershey’s Kiss Cake Recipe
I realized a while back that even though I am a notorious chocolate-lover, my blog didn’t have any legit all-chocolate recipes.
You know, the kind of chocolate dessert that you dream about. The kind that makes you want to eat as slowly as possible to savor every bite. Every. Single. Bite.
I mentioned this glaring lack of chocolate to my husband (my sounding board and the creative genius behind just about all of the recipes on the blog) and he immediately suggested a recipe for chocolate cake, filled to the brim with big ol’ Hershey’s® Kisses and finished with a creamy chocolate ganache. (My mouth is watering just typing that!)
Let me tell you, the real thing was every bit as amazing as it sounds. I took tons of pictures…and did plenty of taste-testing!
You’ve got to try this one!!
Related: For another fun candy-bar inspired cake, try our Twix Pound Cake!
Here’s what you need to make this drool-worthy Double Chocolate Hershey’s Kiss Cake:
- 1 box Betty Crocker™ Super Moist Devil’s Food Cake Mix
- 3 1/2 cups Hershey’s Kisses (we bought the party bag so there would be more than enough for the recipe, plus some left over for snacking!)
- 1/2 cup vegetable oil (or softened butter)
- 3 eggs
- 1 cup heavy cream
Tip: We used Betty Crocker™ cake mix and Hershey’s® Kisses, so you know this recipe is both easy AND delicious!
Directions:
STEP ONE: To a large mixing bowl add cake mix, 1 1/4 cups water, 3 eggs, and 1/2 cup vegetable oil.* Stir by hand until well combined. (You can also use a mixer on medium-low speed).
Tip: My husband substitutes 1/2 cup softened butter for vegetable oil. It’s one of his pro tricks for making a box cake mix taste like it was made from scratch.
STEP TWO: Place 1 1/2 cups unwrapped Hershey’s Kisses in a medium mixing bowl. Add 1 TB flour and toss until the chocolates are well-coated. This will keep the kisses from sinking to the bottom of the cake while baking.
STEP THREE: Add flour-dusted Hershey’s Kisses to cake batter and hand stir until mixed throughout. Pour batter into a bundt pan (well-greased with butter, make sure pan is thoroughly covered so cake will release easily) and bake according to directions on cake mix package. (Our bundt pan was dark, so we baked about 45 minutes at 350°).
STEP FOUR: Remove cake from oven and gently shake to release cake from sides of the pan. When cake is cool you can invert pan over a serving plate and cake should slide right out!
For the Chocolate Ganache:
STEP ONE: Heat 1 cup heavy cream until steaming (but not boiling!)
STEP TWO: While cream is heating, rough chop 2 cups Hersey’s Kisses. Add to medium mixing bowl.
STEP THREE: When cream is hot, add to mixing bowl with chocolate pieces. Whisk until smooth and shiny. (You can add more chocolate for thicker ganache or more cream for a thinner consistency, depending on your preference). Pour over cake — as much or as little as you’d like. (We used it all! Can you ever have too much chocolate?)
This amazing holiday dessert will really wow your guests! It would also be perfect for Valentine’s Day (“kisses”), or even just for a Tuesday night chocolate craving!
Be sure to check out this recipe and other easy and festive NEVER-BEFORE-SEEN treats featuring Hershey’s and Betty Crocker — they will make your holiday baking a breeze! Which recipe would be perfect for your holiday table?
Grab a free printable version of this Double Chocolate Hershey’s Kiss Cake:
- 1 box Betty Crocker™ Super Moist Devil's Food Cake Mix
- 3 1/2 cups Hershey's Kisses we bought the party pack so there would be more than enough for the recipe, plus some left over for snacking!
- 1/2 cup vegetable oil or butter
- 3 eggs
- 1 cup heavy cream
- To a large mixing bowl add cake mix, 1 1/4 cups water, 3 eggs, and 1/2 cup vegetable oil.* Stir by hand until well combined. (You can also use a mixer on medium-low speed). (Tip: My husband substitutes 1/2 cup softened butter for vegetable oil. It's one of his pro tricks for making a box cake mix taste like it was made from scratch.)
- Place 1 1/2 cups unwrapped Hershey's Kisses in a medium mixing bowl. Add 1 TB flour and toss until the chocolates are well-coated. This will keep the kisses from sinking to the bottom of the cake while baking.
- Add flour-dusted Hershey's Kisses to cake batter and hand stir until mixed throughout. Pour batter into a bundt pan (well-greased with butter, make sure pan is thoroughly covered so cake will release easily) and bake according to directions on cake mix package. (Our bundt pan was dark, so we baked about 45 minutes at 350°).
- Remove cake from oven and gently shake to release cake from sides of the pan. When cake is cool you can invert pan over a serving plate and cake should slide right out!
- For the Chocolate Ganache: Heat 1 cup heavy cream until steaming (but not boiling!) While cream is heating, rough chop 2 cups Hersey's Kisses. Add to medium mixing bowl. When cream is hot, add to mixing bowl with chocolate pieces. Whisk until smooth and shiny. (You can add more chocolate for thicker ganache or more cream for a thinner consistency, depending on your preference). Pour over cake — as much or as little as you'd like.
More of our favorite decadent cake recipes:
Gluten Free Glazed Zucchini Cake with Dark Chocolate & Pumpkin Seeds
Luscious Lemon Curd Layer Cake
This is a sponsored conversation written by me on behalf of Betty Crocker™ and Hershey’s® . The opinions and text are all mine.
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