Chocolate Lover's Dark Chocolate Snack Cake
Dark chocolate lovers rejoice! This dark chocolate snack cake, topped with thick layers of dark chocolate buttercream is the perfect treat for any time of year. One of my all time favorite desserts to make. This recipe makes the perfect sized 8x8 inch cake to enjoy whenever the mood for chocolate strikes you.
Ingredients
For the Dark Chocolate Snack Cake
- ¼ cup roughly chopped extra dark chocolate
- ½ cup boiling water
- 2 tbsp espresso powder
- ¼ cup Greek yogurt
- ¼ cup canola oil
- ¼ cup whole milk
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup Dutch-processed cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For the Extra Dark Chocolate Buttercream
- ½ cup roughly chopped dark chocolate
- ¾ cup unsalted butter (room temperature)
- ½ tsp vanilla extract
- 1 cup + 2 tbsp powdered sugar
- pinch of salt
Instructions
For the Dark Chocolate Snack Cake
- For high altitude adjustments, skip below to the notes section!
- Preheat oven to 350°F. Grease and line an 8x8 inch square cake pan with parchment paper and set aside
- Stir the espresso powder into the boiling water until dissolved. Add the chopped chocolate to a bowl and pour the hot water/espresso powder mixture over the top. Cover with plastic wrap and set aside.
- In a medium bowl, whisk together the yogurt, milk, canola oil, eggs and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, mix the flour, sugar, cocoa powder, baking soda, baking powder and salt on low speed until combined.
- With the mixer on low speed, slowly pour in the yogurt mixture and mix until just combined.
- Stir the chocolate and espresso mixture together until smooth. With the mixer on low speed, slowly pour the melted chocolate mixture into the bowl. Mix until just combined. Scrape down the sides as needed.
- Pour the batter into the prepared pan and bake for 25 - 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and cool on a wire rack in the pan for 25 - 30 minutes. Invert the cake to remove from the pan and continue to cool on the wire rack. Frost the cooled cake, slice and enjoy!
For the Extra Dark Chocolate Buttercream
- In a medium saucepan over low heat, melt the chopped chocolate until smooth. Once melted, remove from the heat to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on high speed until light and fluffy (about 3 minutes).
- Add the vanilla extract and salt and beat on medium speed until incorporated.
- Reduce the mixer to low speed and slowly add in the powdered sugar. Beat on low for 30 seconds and then increase the speed to medium-high and beat until smooth (about 3 minutes).
- Stop the mixer and add the melted chocolate to the bowl. Mix on low speed until combined. Frost cooled cake with buttercream.
Notes
- Cake can be stored in an airtight container at room temperature for up to 3 days.
- Flour – increase by 1 tbsp
- Use 2 eggs + 1 egg yolk
- Baking Soda – decrease to 1/2 tsp
- Baking Powder - decrease to 1/4 tsp
- Increase oven temperature to 365° F
- Decrease baking time by 5 or more minutes
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