Double Chocolate Snack Cake 2
Indulge your chocolate cravings with this irresistible Double Chocolate Snack Cake 2! Perfectly moist and rich, this easy-to-make treat features a decadent combination of unsweetened cocoa and melty semi-sweet chocolate chips, delivering double the chocolate bliss in every bite. The secret to its tender texture lies in the buttermilk and boiling water, which create a wonderfully soft crumb. Ready in just 45 minutes, this 9x9-inch cake is perfect for casual gatherings, afternoon snacks, or an effortless dessert. Top it off with a light dusting of powdered sugar for a touch of elegance, or pair with whipped cream or ice cream for an extra indulgent finish. Your go-to recipe for a quick and heavenly chocolate masterpiece!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cups light brown sugar, packed
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cups boiling water
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix to combine.
In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Carefully stir in the boiling water to thin the batter. The mixture will be runny, but this ensures a moist cake.
Fold in the chocolate chips to add bursts of chocolate flavor throughout the cake.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, dust the top with powdered sugar or serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 653.6 g | 238% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 417.4 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 587 mg | 45% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 2607 mg | 55% | |
*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.
