Cold Chocolate Snack Cake Recipe

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Rich and delicious cold chocolate snack cake with thick fudgy icing. I sliced it into slivers and ate it cold from the fridge if no one else did as a child. Years have passed since I last saw my food memory. 

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Ingredient

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– 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

Ingredient

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FOR CAKE Heat the oven to 350F. Coat a 7 1/2 x 11 1/2 brownie pan with cooking spray. A 9x9 square pan can be used, but the cake will take longer and be higher.

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Step 1

Instructions

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Whisk cocoa, flour, baking powder, and salt in a medium bowl; put aside. Mix butter and sugar till frothy in a bowl. Beat eggs one at a time, then vanilla. Lower speed. 

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Step 2

Start and conclude with flour mixture, then sour cream. Spread batter in pan. Tap pan on counter several times to remove large air bubbles. 

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Step 3

Bake 25 minutes or until a toothpick inserted in centre comes out clean. Do not overbake!

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Step 4

FROSTING In a microwave-safe bowl, heat cream until it simmers. Pour in the chocolate and wait two minutes. Mix until smooth and shiny and the chocolate is melted.

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Step 5

Give the chocolate another 15–30 seconds in the microwave to melt and smooth it. Whisk in sugar and cocoa powder until smooth.

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Step 6

 Pour on cooled cake. Cool the cake and icing in the fridge. I usually leave it for two hours or overnight. Serve cold and refrigerate.

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Step 7

Also see

Flourless Tangerine Cake Recipe 

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