Dark Chocolate Snack Cake
Based on my favorite cake recipe, tried and true, this chocolate snack cake is very chocolatey and moist. I bake it in two square cake pans, and while it is as decadent as any regular two-layer cake, it feels ‘snacky’ and simple being served in just one layer.
Ingredients
Instructions
Adjust an oven rack to the middle position. Preheat the oven to 350F. Butter and flour two 8 by 2-inch square cake pans (see note above for other pan options) and line the bottoms with parchment paper.
Put the bittersweet chocolate in a small bowl. Pour the hot water over it and cover with a piece of plastic wrap. In a medium bowl or liquid measuring cup, whisk the sour cream, milk, canola oil, eggs, and vanilla.
In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low until combined. With the mixer running on low, slowly add the sour cream mixture. Increase the speed to medium and beat until combined, 20-30 seconds.
Whisk the chocolate and hot water together until completely smooth. With the mixer running on low, slowly pour the chocolate mixture into the batter and mix until just combined. Using a spatula, give the batter a couple of turns to make sure it is fully mixed.
Pour the batter evenly into the prepared pans. Bake 25-35 minutes, until a wooden skewer or toothpick comes out with the tiniest bit of crumb.
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Reviews from the Original Source
I’ve probably made this recipe 50 times now. I love it! My go-to chocolate cake recipe. Thank you so much for this and your other recipes. I love your content!
Not to add yet another pan option, but this baked up perfectly in a 10-cup Bundt! Skipped the frosting but no less snack-worthy …
I've made one batch with all sour cream, and a second batch (two days later by popular demand) with half sour cream and half whole milk yogurt because I ran out of sour cream, and it worked beautifully both ways. Stellar recipe and I'm going to try cupcakes next time.
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