Chocolate Snack Cake with Sour Cream Frosting
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!
Servings 9 slices
Equipment
- 1 8x8 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
Recipe source: I Am Baker.net