This Chocolate Snack Cake scratched my itch for a chocolate craving. Being empty nesters, this cake is the perfect size that lasts a few days. The cake is exactly what you want– moist, tender and chocolatey! The frosting has only three ingredients. Perfection!
A slice of cake is irresistible. When you’re an empty nester, a Layer Cake cake be far too tempting for us. That’s why I can’t resist baking snack cakes. Typically, they’re a single layer 8×8 cake. Less temptation, and a lot less fussy to frost. I found this recipe on I Am Baker. Her recipes are always good.
You’ll want to use either a stand mixer or hand mixer. Bake in an 8×8 ceramic or glass dish for about 40 minutes.
Allow the cake to completely cool, before frosting. To make the frosting, you only need three ingredients: milk (or dark) chocolate chips, sour cream and vanilla.
TASTING NOTES: The cake is a winner, and the perfect size. It’s got the moisture factor, it’s tender, and the chocolate flavor is spot on. The frosting was “interesting”. At first, I wasn’t 100% enamored with it. While I love sour cream, it seemed to be a bit overpowering. But, wait! After refrigerating the cake, overnight, the frosting was completely different– in a very good way. So, yes, I liked it– though my favorite chocolate frosting still is this one. However, a chocolate buttercream frosting uses more ingredients, and is a bit fussier. So, whenever a chocolate cake craving hits me (though Lemon is more my chocolate) this recipe is perfect.
Chocolate Snack Cake with Sour Cream Frosting
Equipment
- 1 8×8 glass or ceramic baking dish
Ingredients
For the cake:
- 1 cup all-purpose flour 125 g
- 1 cup granulated sugar 200 g
- ½ cup unsweetened cocoa powder 63 g
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup whole milk 100 g
- ¼ cup vegetable oil 55 g
- 2 teaspoon vanilla extract
- ½ cup warm water, or warm brewed coffee 118 g NOTE: You can't taste the coffee
For the frosting:
- 1 cup milk chocolate chips 168 g ; can use dark chocolate if preferred
- ½ cup sour cream
- ½ teaspoon vanilla extract
Instructions
For the cake:
- Preheat oven to 350°F. Line an 8×8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. NOTE: If using a metal baking pan, heat oven to 325°F.
- In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in egg, milk, oil, and vanilla. Mix on low until incorporated.Increase the speed to medium and mix for 2 additional minutes.
- Add in warm water and gently stir. The batter will be very thin.
- Pour batter into the prepared dish. Bake for 35-40 minutes, or until a clean toothpick is inserted and removed with a few crumbs, but no wet batter.
- Let the cake cool for 10 minutes in the pan. Then, continue cooling on a rack until cooled to room temperature.
For the Frosting:
- In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.
- To the melted chocolate chips, add the sour cream and vanilla. Stir by hand until frosting is well combined and fluffier.
- Spread over cooled cake.
Notes
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