Cold Chocolate Snack Cake
Cold Chocolate Snack Cake is utterly irresistible straight from the fridge!
Servings: 12 servings
Equipment
- a 7 x11 brownie pan 8x12 pan, or the equivilent (buy brownie pan here.)
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, 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
Instructions
for the cake
- Preheat your 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 25 minutes. Don't over bake!
for the frosting
- Heat the cream in a microwave safe bowl in the microwave until it just starts to simmer. Add in the chocolate and let sit for a couple of minutes. 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, or overnight. Serve cold, and store in the fridge.
Notes
I used a 7x11 brownie or tart pan another type of pan will require different cooking time.
Nutrition
Calories: 417 kcal · Carbohydrates: 41 g · Protein: 6 g · Fat: 28 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 0.5 g · Cholesterol: 100 mg · Sodium: 167 mg · Potassium: 274 mg · Fiber: 4 g · Sugar: 28 g · Vitamin A: 772 IU · Vitamin C: 0.2 mg · Calcium: 60 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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