Chocolate Snack Cake
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4.5
51 reviews
Excellent
Chocolate Snack Cake
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Grandma's chocolate snack cake recipe is the best. It's intensely chocolatey with a thin layer of maple icing. Perfect when you're craving a chocolate dessert but don't want an entire layer cake.
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Ingredients
FOR CHOCOLATE CAKE
- 1 cup sugar
- ½ cup shortening or butter, at room temperature
- ½ cup buttermilk
- 1 teaspoon baking soda
- 2 large eggs lightly beaten
- 1 cup all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup strong hot coffee
FOR MAPLE CARAMEL GLAZE:
- 2 tablespoons shortening or butter
- ½ cup brown sugar
- 2 tablespoons evaporated milk
- 1 drop vanilla extract
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- ¼ teaspoon maple extract optional, but intensifies the maple flavor
- 1 tablespoon powdered sugar
Instructions
FOR THE CHOCOLATE CAKE:
- Preheat the oven to 350°. Spray an 8 x 8" square glass baking dish with vegetable spray. Line with parchment paper cut to the size of the bottom of the baking dish and press it into the pan. Set aside.
- In a large bowl using a hand mixer, cream together 1 cup sugar and ½ cup shortening(or butter) until light and fluffy.
- In a small bowl or glass measuring cup, combine ½ cup buttermilk and 1 teaspoon baking soda and whisk together well. The mixture will rise to about ¾ cup. Beat the buttermilk mixture into the sugar mixture, then add 2 large eggs and beat until smooth.
- Add 1 cup all purpose flour, ¼ cup cocoa powder and ½ teaspoon salt and beat until smooth. Add ½ teaspoon vanilla extract and ½ cup strong hot coffee, beat until well incorporated, scraping down the sides of the bowl with a rubber spatula.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a cake tester comes out clean. Remove from the oven and set aside. While the cake rests, assemble the maple caramel glaze.
MAKE THE MAPLE CARAMEL GLAZE:
- In a small saucepan, combine 2 tablespoons shortening, ½ cup brown sugar 2 tablespoons evaporated milk, 1 drop vanilla extract, ¼ teaspoon salt, 1 tablespoon maple syrup and ¼ teaspoon maple extract, if using. Place over medium high heat and bring to a rolling boil, stirring constantly.
- Remove from heat and using a hand mixer, beat in 1 tablespoon powdered sugar until smooth.
- While the glaze is hot, immediately pour it over the cake. Use a spatula and spread the glaze evenly over the cake. Let the maple glaze set before slicing the cake.
Notes
- I recommend using a glass baking dish for this recipe, as it doesn't conduct heat as well and acts as an insulator. Therefore, the chocolate snack cake stays moist and tender. If you use a metal pan, start testing for doneness at 40 minutes and don't overtake. For more intense maple flavor, add maple flavoring or extract. When making the maple glaze, boil the mixture until the sugar dissolves, but don't go beyond that; otherwise, the sugars will recrystallize and give the glaze a grainy texture. The glaze sets very quickly, so it's important to wait until the cake is baked and is cooling before making the glaze. Pour the glaze over the top and immediately spread it before it hardens. If the boiled icing hardens before you can glaze the dessert, add another 1-2 teaspoons of evaporated milk and whisk it over medium-high heat for a few seconds. It will become pourable.
- I recommend using a glass baking dish for this recipe, as it doesn't conduct heat as well and acts as an insulator. Therefore, the chocolate snack cake stays moist and tender. If you use a metal pan, start testing for doneness at 40 minutes and don't overtake.
- For more intense maple flavor, add maple flavoring or extract.
- When making the maple glaze, boil the mixture until the sugar dissolves, but don't go beyond that; otherwise, the sugars will recrystallize and give the glaze a grainy texture.
- The glaze sets very quickly, so it's important to wait until the cake is baked and is cooling before making the glaze. Pour the glaze over the top and immediately spread it before it hardens.
- If the boiled icing hardens before you can glaze the dessert, add another 1-2 teaspoons of evaporated milk and whisk it over medium-high heat for a few seconds. It will become pourable.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
44mg
(15%)
Sodium
322mg
(13%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
90IU
(2%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 322mg | 13% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 90IU | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
51 reviews
Excellent
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