chocolate snack cake

Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream

Chocolate Snack Cake with Chocolate Buttercream

Neutral Oil Cooking Spray

flour

(35 grams) unsweetened cocoa powder

baking powder

salt

(60 grams) whole milk

(60 grams) heavy cream

tsp vanilla extract

Tbsp (90 grams) unsalted butter,

(150 grams) granulated sugar

eggs

sugar,

cocoa powder

heavy cream

vanilla bean extract

Salt

This indulgent cake combines chocolate and vanilla flavors in an incredibly moist, easy-to-make chocolate fudge cake recipe that tastes like it’s from a bakery!

Chocolate Fudge Cake

Grams (1/2 Cup) Granulated Sugar/ Caster Sugar

Grams (1/2 Cup) Light Brown Sugar

Large Eggs,

Teaspoons Pure Vanilla Extract

(1/4 Cup +2 Tablespoons) Vegetable Oil

(1/2 Cup) Sour Cream

Grams (1 Cup) All-Purpose/ Plain Flour

45 Grams (1/3 Cup) Dutch Process Cocoa Powder

Teaspoon Baking Soda

Teaspoon Baking Powder

(1/2 Cup) Hot Coffee*

Good Quality Chocolate (dark chocolate or milk chocolate)

(10 Tablespoons) Unsalted Butter, softened to room temperature

60 Grams (1/2 Cup) Confectioners Sugar/ Powdered Sugar

45 Grams (1/3 Cup) Dutch-process Cocoa Powder

Teaspoon Salt

(1/4 Cup +2 Tablespoons) Light Corn Syrup

Teaspoon Pure Vanilla Extract

Preheat oven to 350F/180C and grease a 9-inch pan. Set aside.

In a large bowl mix together the sugar, eggs, vanilla, oil, and sour cream mix until fully combined. Place a fine mesh sieve on top of the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.

Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into the prepared pan.

Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set the cake on a wire rack to cool completely.

While the cake is cooling prepare chocolate frosting. Wait to frost the cake until it is fully cooled.

Moist Chocolate Cake

Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything. Let cool for 5-10 minutes before starting on the rest of the recipe.

In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times, until everything is combined.

Add in the corn syrup and vanilla and pulse to combine again. Scrape down the bowl and add in the melted chocolate, mix for another 30 seconds- a minute to ensure everything is evenly incorporated.

Spread on top of the cooled cake. Use the back of a spoon to create a swirly design. Store leftovers in an airtight container at room temperature for up to 4 days. If you live in a warm environment store the cake in the refrigerator but let it sit at room temperature for the ideal serving temperature.

Assembly

The Cake is super fluffy and chocolatey. It was easy to make and came out great. The frosting was also good. It was super fudgy (which made it a little hard to cut the cake) I think next time I'll try to add a little heavy cream. Definitely going to make this cake again.

Sometimes US recipes are good, this one was pretty shocking. The cake itself was fine but the icing (frosting) was horrific.  Obviously in the UK corn syrup isn’t freely available, nor should it be, so I used agave syrup instead.  Otherwise I used the exact ingredients and it was pretty grim tbh.  The icing was way too synthetic-tasting, even with the best quality cocoa and green &amp; black’s chocolate.  Will stick to UK recipes in future for fudge cake 

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The most viewed chocolate snack cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed chocolate snack cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine