Cold Chocolate Snack Cake
User Reviews
3.7
Cold Chocolate Snack Cake
Description
The Cold Chocolate Snack Cake combines unsweetened cocoa powder, flour, and baking powder to create a dense yet tender chocolate cake with a slight tang from sour cream. The cake is creamed with butter and sugar, then eggs are incorporated followed by alternating dry ingredients and sour cream to maintain moistness. Baked until just done, the cake maintains a soft and slightly fudgy texture.
Its frosting is made by gently heating heavy cream and melting semi-sweet chocolate into it, then mixing in sifted confectioners sugar and dark cocoa powder to achieve a smooth and creamy topping. This frosting sets upon chilling, offering a luscious chocolate layer that complements the cake's crumb.
Baking in a 7 1/2 x 11 1/2 pan yields a cake with a thin profile, suitable for serving at snack times or as a dessert chilled. The cake's rich chocolate flavor and creamy topping make it a satisfying option when cooled to enhance its texture and flavor.
Adjustments to pan size will affect baking time and cake thickness, so using the recommended pan ensures the intended result. The cake should be carefully watched while baking to avoid overbaking which can dry it out.
Ingredients
- 3/4 cup cocoa powder unsweetened
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter unsalted, 1 1/2 sticks, room temperature
- 1 cup sugar
- 3 egg large, room temperature if possible
- 1 teaspoon vanilla extract
- 1/2 cup sour cream alternatively full fat yogurt
for the frosting
- 1 cup heavy cream
- 6 oz semi-sweet chocolate good, chopped
- 1/2 cup confectioners sugar sifted
- 1/3 cup cocoa powder dark, sifted
Instructions
for the cake
- Preheat your oven to 350F. Spray an 7 1/2 x 11 1/2 brownie pan with cooking spray (you could substitute a 9x9 square pan, but the cooking time will be slightly longer and the cake will be taller)
- In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Don't over bake!
for the frosting
- Heat the cream in a microwave safe bowl in the microwave until it just starts to simmer. Add in the chocolate and let sit for a couple of minutes. Then stir until smooth and glossy and the chocolate is all melted. If the chocolate isn't completely melted and smooth, zap it for another 15-30 seconds in the microwave.
- Add the sugar and cocoa powder and whisk until completely smooth. Pour over the cooled cake. Put the cake in the refrigerator to chill and set the frosting. I like to leave it there for a couple of hours, or overnight. Serve cold, and store in the fridge.
Notes
- Use a 7 1/2 x 11 1/2 brownie or tart pan for best results; other pan sizes will alter baking time and cake height.
- Be careful not to overbake; the cake is done when a toothpick inserted in the center comes out clean.
- Chill the cake after frosting to let the topping set properly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 100mg | 33% |
| Sodium | 167mg | 7% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 772IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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