Cold Chocolate Snacking Cake




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Cold Chocolate Snacking Cake is a remake of Sara Lee's chocolate pound cake and it's irresistable! | theviewfromgreatisland.com

Cold Chocolate Snacking Cake is cool, dark, moist, and decadent — keep a batch in the fridge at all times!  It’s a copy cat version of the famous Sara Lee chocolate cake, and it’s utterly irresistible.

Cold Chocolate Snacking Cake is cool, dark, moist, and decadent — keep a batch in the fridge at all times! | theviewfromgreatisland.com

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…

Cold Chocolate Snacking Cake is a remake of Sara Lee's chocolate pound cake and it's irresistable! | theviewfromgreatisland.com

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.

Cold Chocolate Snacking Cake recipe --- keep it in the fridge at all times! | theviewfromgreatisland.com

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.

Cold Chocolate Snacking Cake 6

 

Cold Chocolate Snacking Cake is cool, dark, moist, and decadent --- keep a batch in the fridge at all times! It's a copy cat version of the famous Sara Lee chocolate cake, and it's utterly irresistible. #cake #chocolatecake #snackcake #chocolate #dessert #copycatrecipe #recipe #saralee #ganache #saraleecake #bestchocolatecake #easychocolatecake

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.

Cold Chocolate Snacking Cake --- keep a batch in the fridge at all times! * theviewfromgreatisland.com
The cake part is slightly adapted from Martha Stewart’s Easy Chocolate Cake, the frosting is my own, and the result is pure nirvana.

Note: I used a 7×11 brownie or tart pan, another type of pan will require different cooking time.

Cold Chocolate Snacking Cake

Ingredients

  • 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
    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

Instructions

  1. Set oven to 350F
  2. 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)
  3. In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

 

Don’t forget to pin this cold chocolate snacking cake for later!

Cold Chocolate Snacking Cake is cool, dark, moist, and decadent --- keep a batch in the fridge at all times!  It's a copy cat version of the famous Sara Lee chocolate cake, and it's utterly irresistible. #cake #chocolatecake #snackcake #chocolate #dessert #copycatrecipe #recipe #saralee #ganache #saraleecake #bestchocolatecake #easychocolatecake

 

used to make cold chocolate snacking cake (the photos are clickable)

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!

 

 

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95 Comments

  • Reply
    Cameron
    September 16, 2017 at 6:37 pm

    I so wanted this to be rich, dense, and fudge like. Unfortunately it was crumbly and dry.

  • Reply
    Lissa
    May 30, 2017 at 9:39 pm

    I don’t know whose bright idea it was to invent ‘snacking cake’ but this cake is straight up deeeeelish! Really easy and seriously addictive. My husband cannot stop raving about it and I cannot stop sneaking bites. I am now obsessed with your website and all your recipes – especially the desserts! Thank you for this recipe!

    • Reply
      Sue
      May 30, 2017 at 9:48 pm

      Thanks Lissa ~ I’m always glad to welcome in a new snack cake lover, because they’re probably my favorite type of dessert to make. I love how you say you’re sneaking bites, because that’s just how it is with us when we make this cake!

  • Reply
    Lisa
    January 30, 2017 at 1:17 am

    This cake is AWESOME! And it is easy to make. I warned the hubby to have a small piece but he had to have a whole one! Used a 9×9 square pan. It took 30 minutes to bake. Will keep my eyes open for a 7×11 to try. Thank you for this recipe!

  • Reply
    liz n.
    January 15, 2017 at 10:01 am

    Finally, FINALLY got around to baking this cake. Followed the recipe exactly, and OH MY!

    Well done, you.

    Oops…must brush crumbs from laptop…

    • Reply
      Sue
      January 15, 2017 at 11:26 am

      lol :)

  • Reply
    Preheated, the Baking Podcast
    December 13, 2016 at 9:51 am

    We made this cold chocolate snacking cake and reviewed it on our baking podcast, Preheated. It was SO GOOD! Two thumbs up. Thanks for the awesome recipe.

    • Reply
      Sue
      December 13, 2016 at 10:08 am

      Thanks, I’m thrilled you enjoyed it!

  • Reply
    Tandra
    August 18, 2016 at 8:31 am

    I finally found a 7×11 pan! Yay! However, it is only 1 1/2 inches deep. Is that deep enough for this amount of deliciousness? Thanks for helping a girl out!

    • Reply
      Sue
      August 18, 2016 at 9:01 am

      This is a fairly thin cake, Tandra, it sounds like you found the same pan I used. Good luck!

      • Reply
        Tandra
        August 19, 2016 at 1:17 pm

        Thank you! What chocolate do you recommend for the frosting?

  • Reply
    NRS
    June 24, 2016 at 11:58 am

    Just made this. Chilled a couple hours, took a bite (or two or three) and it is so yum!!!! And I love the frosting! Thanks Sue!

    • Reply
      Sue
      June 24, 2016 at 12:20 pm

      I’m jealous :)

    • Reply
      Tandra
      September 1, 2016 at 1:40 pm

      NRS, what type of chocolate did you use for the frosting?

  • Reply
    Cami
    June 17, 2016 at 1:06 pm

    Hi! Can i substitute the sour milk for something else? Maybe yogurt? Here in my country there’s no such thing as sour cream :/

    • Reply
      Sue
      June 17, 2016 at 3:22 pm

      You could substitute yogurt or buttermilk, Cami.

  • Reply
    Jelli
    January 20, 2016 at 11:57 am

    This looks blissful! I got sidetracked by Pinterest and stumbled upon this recipe…. and I want to DIVE into my screen right this second. Yummy! I can’t wait to try this. Yes, I suppose I say that to too many bloggers about delish recipes, it’s true. This time I mean it 110%. There is no way that this cake will not be made by me this month. Thanks for sharing.

    • Reply
      Sue
      January 20, 2016 at 12:09 pm

      Thanks for stopping by Jelli — and let me know how you like this, it’s a long time favorite of mine.

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