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I love a good chocolate cake. And when I say “good” I don’t mean the dry lump you sometimes get at birthday parties or the supermarket because that lump has no place in my heart.
And in my time as a baker I’ve tried out a good amount of recipes. I’ve frequented sour cream chocolate cakes, and cakes with ingredients that are basically equivalent to a brownie, and of course a few million boxes of good ole’ Betty. (Ugh, Betty).
But something my mom and I have both found is tha this recipe, yes this one, is pretty much always fantastic. Something about either the boiling water or just the recipe itself has always yielded a rich and super moist chocolate cake.
Whole Wheat Chocolate Cake with Fresh Cream and Cherry Sauce
However, you might not believe that this recipe is in fact on the Hershey’s Cocoa Powder box. It doesn’t even have melted chocolate in it, and still retains a wonderful flavor. This is especially good considering an innocent bag of chocolate chips has a shelf life of about 1 day in my household. (But I can’t say I’m not to blame?)
This time around I really put this recipe to the test. I used whole-wheat flour and honey instead of white sugar. To be honest I did not expect anything close to the normal result, yet, there I was, impressed by the back of the cocoa powder container again.
We also had a bunch of cherries in the house so I figured I’d make a cherry sauce, which is a lot easier to make than it sounds. With a little whipped cream and the sauce, this was definitely well received. I could eat some right. Now. Want to make it for me?
Cake recipe adapted from Hershey’s

Chocolate Cake with Cream and Cherry Sauce


  • 1 cup honey
  • 1-3/4 cups whole wheat flour
  • 3/4 cup Hershey's Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Cherry Sauce
  • 1 1/2 cups water
  • 1/2 cup honey
  • 1 1/2 cups cherries, pitted or sliced
  • 1 teaspoon vanilla extract


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  4. For Cherry Sauce
  5. In a small saucepan heat water and honey over medium high heat, stirring. Stir until mixture is homogenous and a syrup/combination has formed.
  6. Add in Cherries and vanilla and adjust the heat to low. Cover on a low boil for about 20-30 min or until your ideal syrup has formed. Serve warm or cool and reheat.

Whole Wheat Chocolate Cake with Fresh Cream and Cherry Sauce