3.7 from 720 votes
Cold Chocolate Snack Cake
Cold Chocolate Snack Cake is utterly irresistible straight from the fridge!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 417 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs, room temperature if possible
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (you can also use full fat yogurt)
for the frosting
- 1 cup heavy cream
- 6 oz good semi sweet chocolate, chopped
- 1/2 cup confectioner's sugar, sifted
- 1/3 cup dark cocoa powder, 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!
Cup of Yum
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
- I used a 7x11 brownie or tart pan another type of pan will require different cooking time.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
100mg
(33%)
Sodium
167mg
(7%)
Potassium
274mg
(8%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
772IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 417
% 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.