Chocolate Snack Cake
Ingredients
Cake
sour cream (room temperature)
85 g
whole milk (room temperature)
158 ml
large eggs (room temperature)
2 piece
strong coffee (hot)
240 ml
vegetable oil
118 ml
vanilla extract
15 ml
cake flour
214 g
granulated sugar
338 g
high-fat cocoa powder
35 g
baking powder
2 g
baking soda
9 g
fine salt
2 g
Buttercream
unsalted butter (room temperature)
226 g
vanilla extract
5 ml
fine salt
1 g
powdered sugar
312 g
high-fat cocoa powder
29 g
heavy cream
30 ml
Instructions
Preheat oven and prepare pans
Preheat oven to 175°C. Grease and line two 20 cm round cake pans with parchment paper.
Mix wet ingredients
In a large bowl, whisk together sour cream, milk, eggs, hot coffee, vegetable oil and vanilla extract until smooth.
Mix dry ingredients
In a separate bowl, sift together cake flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture and stir until just combined. Do not overmix.
Bake the cakes
Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make chocolate buttercream
Beat butter until creamy. Add powdered sugar, cocoa powder, salt, vanilla and heavy cream. Beat until light and fluffy.
Assemble and frost the cake
Place one cake layer on a plate. Spread a layer of buttercream. Top with second cake layer and frost the entire cake. Decorate as desired.
Original recipe
Storage
Store in airtight container. Buttercream softens at room temperature.
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