Dark Chocolate Snack Cake
Total Time
75 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(3)
Ingredients
20 servings
- 3 ounces 85g bittersweet chocolate
- 1 cup hot water (hot coffee works, too)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup canola oil
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (284g) all-purpose flour
- 2 cups (396g) granulated sugar
- 3/4 cup (75g) Dutch process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces (226g) semisweet chocolate, chopped
- 1 1/2 cups (339g) 3 sticks unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
- 2 cups (226g) confectioners' sugar
- Sprinkles if desired
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Transfer the cakes to a wire rack and let cool for 30 minutes. Turn the cakes out onto a half sheet pan lined with parchment paper, remove the parchment paper from the bottom of the cakes, and let the cakes cool completely upside-down (this will help deflate any doming). Once cool, the cakes can be wrapped in plastic and refrigerated overnight or frosted.
Step 7
For the buttercream: Put about 1 inch of water in a medium saucepan and bring it to a gentle boil.
Step 8
Melt the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.
Step 9
In the bowl of stand mixer fitted with a paddle, beat the butter on medium until light yellow and fluffy, about 3 minutes. Add the vanilla, corn syrup, and salt and beat on medium until combined. Turn the mixer to low and gradually add the confectioners' sugar. Beat at medium, stopping to scrape down the sides of the bowl as necessary, until smooth and creamy, 2-3 minutes. Add the chocolate and mix on low speed until no streaks remain.
Step 10
To assemble: Use half the buttercream on each cake, and frost as desired. Decorate with sprinkles if also desired.
Step 11
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Chef's notes
This recipe makes enough for two snack cakes, and buttercream for two snack cakes. Both the cake base and the buttercream freeze well, so if you only want to serve one, you can freeze the other one (and half the buttercream) to use at another time. I would suggest freezing the cake layer and buttercream separately, and then assembling when they have come to room temperature (you will have to rewhip the buttercream a little bit before spreading).
You can also bake this in a 9 x 13-inch pan which will give you a nice thick cake, or a half sheet pan (12 x 16 inches, with a 1-inch rim) for a thinner cake (you might want to double the buttercream if you go this route, unless you want both to be a thin layer). If using these other pans, you can frost the cakes right in the pan and serve.
