Extra Dark Chocolate Snack Cake
 
Prep time
Cook time
Total time
 
A deep, dark ultra chocolatey snack cake with a hint of espresso and a silky smooth, rich chocolate buttercream. This cake is perfect for all occasions and bakes up quickly for a decadent dessert in no time.
Created By:
Recipe type: Cakes
Serves: 2-8 inch cakes
Ingredients
For Cake
  • ½ cup bittersweet chocolate chips
  • ¼ cup hot freshly brewed espresso
  • ¾ cup hot water
  • ½ cup full fat Greek yogurt
  • ½ cup canola oil
  • ½ cup whole milk
  • 2 large eggs, plus one egg yolk, room temperature
  • 1½ tsp vanilla
  • 2 cups all purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup cocoa powder, Dutch process
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
For Buttercream
  • 1 cup semisweet or dark chocolate, chopped
  • 1½ cups unsalted butter, room temperature
  • 1 tsp vanilla
  • ¼ tsp salt
  • 2¼ cups confectioner's sugar
Instructions
For Cake
  1. Preheat oven to 350 degrees
  2. Grease two square 8 inch cake pans with non-stick cooking spray and line with parchment paper
  3. Place the bittersweet chocolate in a small bowl and cover with hot espresso and hot water
  4. Cover bowl with plastic wrap and set aside
  5. In a medium bowl, combine yogurt, milk, canola oil, eggs and vanilla
  6. Whisk to combine and set aside
  7. In the bowl of a stand mixer fitted with a paddle attachment, mix together flour, sugar, cocoa powder, baking soda, baking powder and salt on low speed until well combined
  8. Put mixer on low speed and slowly add the yogurt mixture
  9. Mix on medium speed for just 30 seconds until well combined
  10. Stir the chocolate and hot espresso mixture together until smooth
  11. Slowly pour the melted chocolate into the mixer and mix on low speed until incorporated
  12. Remove the bowl from mixer and scrap down sides and bottom of bowl with a rubber spatula to be sure mixture is well combined
  13. Do not over mix
  14. Pour batter into the prepared pans, dispersing evenly
  15. Bake on center rack of oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a bit of crumb remaining
  16. Remove from oven and let cool on a wire rack for 25-30 minutes
  17. Invert cakes onto a platter or cooling rack and allow to cool completely before frosting
For Buttercream
  1. Over a double boiler, melted the chocolate while stirring constantly
  2. Once melted, remove from heat and cool slightly
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium high speed for 3 minutes until pale and fluffy
  4. Add the vanilla and salt and beat on medium speed until incorporated
  5. Reduce mixer to low speed and carefully add the confectioner's sugar
  6. Once combined, increase speed to medium high and beat until smooth and silky, about 3 minutes
  7. Stop mixer and scrape down sides of bowl
  8. Add melted chocolate to the butter and sugar mixture and mix on low speed until completely combined
  9. Once cake has cooled completely, frost with buttercream
Notes
Store leftover cake in a cool, dry place for up to 3 days.
Cake may be made in advance, wrapped tightly in plastic wrap and frozen or refrigerated until ready to frost.
Recipe by Browned Butter Blondie at https://brownedbutterblondie.com/extra-dark-chocolate-snack-cake/