No Regrets Chocolate Snacking Cake
Indulge in guilt-free decadence with this No Regrets Chocolate Snacking Cake—a treat so rich and moist, you’ll find it hard to believe how quick and easy it is to make! Perfectly balanced with the deep flavor of unsweetened cocoa and a touch of hot coffee for a bold twist, this small-batch chocolate cake is designed for everyday indulgence. The buttermilk keeps it incredibly tender, while optional semi-sweet chocolate chips add a delightful burst of extra chocolate in every bite. Ready in just 45 minutes from start to finish, this one-bowl wonder is ideal for satisfying your sweet tooth without the fuss. Whether enjoyed as a stand-alone snack or dressed up with whipped cream or ice cream, this crowd-pleasing dessert is perfect for casual weekday cravings or a no-pressure treat to share. Keywords: chocolate snacking cake, quick dessert, moist chocolate cake, easy baking recipe, indulgent treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.75 cup hot coffee (or hot water)
- 0.5 cup semi-sweet chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add the hot coffee (or hot water) to the batter and stir gently until fully incorporated. The batter will be thin, but this is normal.
Pour the batter into the prepared baking pan and spread it evenly.
If desired, sprinkle the top with semi-sweet chocolate chips for extra chocolate flavor.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice into squares and enjoy! The cake is perfect on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 263.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 560 mg | 43% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2817 mg | 60% | |
*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.
