Cold Chocolate Snacking Cake is cool, dark, moist, and decadent — keep a batch in the fridge at all times!
Do any of you remember Sara Lee chocolate cake, the kind that came in the little tin foil pan with the cardboard cover on it? — The cake was dense and moist, and the frosting was a thick fudgy layer on top. We ate it cold from the refrigerator, and you could cut it into slivers and snack on it continuously. It’s been one of those lingering food memories, and they haven’t made it for ages. You know where I’m going with this…
To be honest I wasn’t expecting to nail this right away. I figured the cake would rise too much, be too dry, or too fluffy. I thought it would be tough to get the texture of the frosting just right, and most of all I was sure it wouldn’t slice as sharply as it did in my memories. But it all came together, and on the first try! You are going to love this, even if you have no idea what I’m blathering on about.
Just remember, this isn’t a cake to serve at the end of a meal, or for a special occasion, or anything like that; this is a cake to squirrel away in the refrigerator and attack every now and again with a knife (I recommend leaving it right in the pan at all times.) It cuts cleanly, with sharp edges, so you can take the smallest sliver if you want to. No matter, it will melt in your mouth like a piece of fudge, only better.
The cake part is slightly adapted from Martha Stewart’s Easy Chocolate Cake, the frosting is my own, and the result is pure nirvana.
One note before you start, I used a 7×11 brownie or tart pan, another type of pan will require different cooking time.
- 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
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 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
- Set 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 30 minutes. Don't over bake.
- To make the frosting: Heat the cream in a 2 cup glass measuring cup in the microwave until simmering. Add in the chocolate and let sit for 10 minutes, and 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. Serve cold, and store in the fridge.
What makes this cake unique is the deep dense chocolatey texture combined with the cold temp…there is no better snack in the world.
Yes you can cut it in a neat little square and serve it on a plate like a regular cake…
But why? Just leave it on the top shelf of the fridge and have at it.