Chocolate Snacking Cake
This simple double-chocolate cake comes together in minutes using basic pantry staples. Dress it up by serving it warm with a scoop of vanilla ice cream.
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3/4 cup sugar
1/2 cup Land O Lakes® Butter, melted
1/2 cup unsweetened dark cocoa
1 teaspoon instant coffee or espresso granules, if desired
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup full-fat sour cream
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup mini chocolate chips
How to make
Heat oven to 325°F. Spray bottom of 9-inch square baking pan with nonstick baking spray.
Combine sugar, melted butter, cocoa, eggs, instant coffee, if desired, salt and vanilla in large bowl; whisk until smooth. Add sour cream; whisk until smooth. Add flour, baking powder and baking soda; whisk until smooth, scraping down side of bowl. Fold in 1/2 cup chocolate chips. Spread batter evenly into pan. Sprinkle batter with remaining chocolate chips.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Store covered at room temperature up to 3 days.
Coffee enhances and complements chocolate flavor, though your cake will still taste amazing without it.
Use unsweetened dark cocoa instead of regular to give this cake an intense chocolate kick, but regular unsweetened cocoa works too.
Start checking doneness at the beginning of the bake range for a perfectly baked cake.
And don't forget to tag us @landolakesktchn.
Snacking Cake Recipes
Cake is not just for special occasions. Snacking cakes are approachable and easy for all levels of baking skill. Grab your bowl and whisk and let’s get baking!See Recipes