Chocolate Saturday Snack Cake

Chocolate-y Snack Cakes are an indulgent treat. Treat yourself!

Let us grant ourselves a little January luxury – and I’m talking about the luxury of a Saturday Snack Cake.

This particular snack cake is rich with cocoa powder and dark coffee.  It bakes up to be the most tender, bouncy, moist cake that keeps for days.  It’s simple and humble, but elevated with the fudgiest chocolate icing. You can’t help yourself around this cake.

Feel free to pull out the stand mixer for this one, but I was happy enough to do the work with my hand mixer, and avoid the hassle.

Set this out and let your people nibble away at it all weekend. I guarantee, it will bring your teens to the kitchen and they will linger. And it will be gone by Sunday, so you can start a fresh week. Speaking of which, did you get this week’s meal plan?

Tools I used in this recipe:

Kitchen scale

Stackable measuring spoons

Mixing bowls

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A post shared by Christie Chapman (@christies.lovestory)

Chocolate Saturday Snack Cake

Ingredients:

• 1 cups (120 g) all-purpose flour

• 7/8 cup (175 g) granulated sugar

• 6 tablespoons dark cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder 

• 1/2 teaspoon salt

• 1/2 cup buttermilk at room temperature

• 1/2 cup hot water or coffee

• 1/4 cup  vegetable oil

• 2 large eggs at room temperature

• 1 teaspoon pure vanilla extract

  Chocolate Fudge Frosting

• 2 sticks (1 cup) salted butter, softened to room temperature

• 1 1/2 cups powdered sugar

• 8 ounces milk chocolate, melted and cool to touch

• 2 teaspoons vanilla extract

• 2 tbsp heavy cream (optional)

  Directions:

1. Preheat the oven to 325 degrees F. Spray a 8-inch cake pan with non-stick spray, line with parchment paper. Set aside.

2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl. Stir to combine.

3. In another bowl, combine the buttermilk, coffee, oil, eggs, and vanilla. 

4. Bake for 30-35 mins or until a toothpick comes out clean with a few moist crumbs. The cake will be puffed up.

5. Let the cake cool in the pan for 20-30 mins and then lift it out to frost.

   For the frosting:

6. Add the butter and powdered sugar to a bowl. Use a stand mixer or a hand-held mixer. Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the melted milk chocolate and vanilla and beat (scraping down the sides as needed) another 2 minutes or until there are no streaks of white. If needed, add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy.

   Let’s Get Cooking!

What are your thoughts on the idea of a Saturday Snack Cake? Yay or Nay? Leave me a comment or review if you try this recipe! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!