Chocolate Sour Cream Fudge Snack Cake
Indulge in the rich decadence of this Chocolate Sour Cream Fudge Snack Cake—a perfect blend of moist, velvety texture and deep chocolate flavor. Featuring a luscious combination of unsweetened cocoa powder, tangy sour cream, and melty semisweet chocolate chips, this cake is a chocolate lover's dream. Its easy, one-bowl prep makes it an ideal dessert for both casual snacking and special occasions. Baked to perfection in just 35 minutes, this snack cake boasts a fudgy crumb and a hint of vanilla in every bite. Slice it up and serve as is, or take it over the top with a dusting of powdered sugar or your favorite frosting. Perfectly suited for family gatherings or midweek indulgence, this quick and irresistible treat will become your go-to chocolate cake recipe! Keywords: chocolate sour cream cake, fudgy snack cake, easy chocolate dessert, quick baking recipes.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.25 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cup sour cream
- 0.5 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, sour cream, milk, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the semisweet chocolate chips to distribute evenly throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice the cake into squares or rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 654.1 g | 238% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 403.5 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 870 mg | 67% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 3199 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
