Chocolate Snack Cake is a sinfully moist chocolate cake topped with a rich, thick chocolate glaze. This cake is easy to make and is 100% from scratch! The cake is light yet fudgy and the creaminess of the glaze melts right into the cake.
Chocolate. Snack. Cake.
I honestly had a hard time coming up with a name for this recipe. I settled on Chocolate Snack Cake because when I made it, all I did was snack on it. It was originally made for my husband’s birthday. There was so much cake leftover that we ended up just snacking on it over the next few days.
You know how it goes; throughout the day you pop into the kitchen, carefully peel back the plastic wrap, go in and take a slice here…even out the corners there…
Turns out, this cake was much more memorable after the birthday party. Who knew chocolate cake would make the best snack?
The other thought I had was to somehow create some sort of combination of my mom’s name and my mother in law’s name, because the cake recipe comes from my MIL and the glaze comes from my mom. I’m so lucky to have such great baking inspiration from both sides of my family!
I knew I was going to make my Crazy Chocolate Cake recipe for my hub’s bday. But, I had not planned on using chocolate glaze on this cake. Originally, I was going to make frosting but found I was out of milk. Normally, I hate when my plans get changed but when I thought of the idea to put chocolate glaze on the cake instead, I was so proud.
It was a WAY better choice.
The recipes for both the cake and glaze are already on my blog. Crazy Chocolate Cake is the name given to this cake because like I said, it is downright crazy-good. The Chocolate Glaze is the recipe I’ve always used for Boston Cream Pie, brownies and more.
This is an easy chocolate cake recipe
This cake…omg, it truly lives up to its name! It is CRAZY good. This cake is unbelievable moist, fudgy yet light and RICH with chocolate flavor. It is THEE best homemade chocolate cake I’ve ever had in my life, and it’s the only recipe I’ll make.
The path to the best ever chocolate cake is an easy one. The only difference with this cake recipe compared to others is, you add boiling water at the end of mixing. I believe this is the key difference to making an insanely moist cake. You will definitely need to use a stand mixer to make the batter because you need to pour the water in slowly while mixing.
The batter will be especially thin, so don’t fret. For snack cake, I used a 9×13 nonstick pan. You could DEFINITELY use a sheet pan instead to make a sheet cake.
DUTCH COCOA BLEND IS A MUST FOR THIS RECIPE
I highly recommend using a cocoa powder that is a blend of natural and Dutch cocoa. Why? Natural cocoa is straight-up unsweetened chocolate that has been removed of all fat and ground into a powder, and because of that, it can be bitter. Dutch-process cocoa is still all cocoa, but it’s been slightly neutralized to lower its acidity. This provides a more nicely rounded out chocolate flavor.
But actually, there’s a lot more to this. If you’re interested in learning more, I talk about it in my Crazy Chocolate Cake post.
How to make Rich chocolate glaze
The top layer of this cake is also quite special. My glaze recipe is thick, creamy with the perfect balance of sweetness and chocolate. I use a high quality chocolate to make the glaze. The combination of chocolates in this cake is a chocolate lover’s dream.
All you need is a double boiler (but you can also use a microwave!), butter, powdered sugar, good chocolate (or chocolate chips) some vanilla and more hot water. One batch of this glaze is enough to generously cover this 9×13 cake.
The thing I like about this glaze is, the top dries and the rest of it underneath stays moist and creamy. So, you can easily cover this cake with plastic wrap and not worry about it sticking to the glaze.
This cake gets more moist as it sits. I have to say, it was one of those things that was even better the next day.
I hope you make it and love it just as much as we do! Happy Snacking!
Crazy Chocolate Cake
- 2 cups all purpose flour sifted
- ¾ cup premium Dutch cocoa blend powder sifted
- 2 ¼ cups granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ stick (or 4tbsp) unsalted butter melted
- ½ cup canola oil (vegetable oil can also be used)
- 2 eggs beaten
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup boiling water (you can also substitute hot coffee)
- Preheat the oven to 350°F.
- Melt the butter in the microwave or on the stove; set aside.
- Grease & flour desired cake pans. I use a 13 x 9 inch pan or two- 9 inch standard cake rounds can be used.
- In a medium bowl, whisk together the sifted flour, cocoa, sugar, baking powder, baking soda and salt; set aside.
- In the bowl of a stand up mixer (fitted with a paddle attachment) on low speed, mix the oil, cooled melted butter, vanilla, eggs & milk. Mix until well blended, about 2-3 minutes.
- With the mixer on low, carefully add the dry ingredients. Mix until well blended, scraping the sides & bottom of the bowl.
- Lastly, with the mixer on the lowest speed setting, begin to slowly pour in the boiling water in additions, stirring and scraping the sides of the bowl. Once all the water is added, crank up the speed to medium and continue to mix for 15-30 seconds (scrape the sides & bottom of the bowl again). The batter will be very liquidy, you just want to make sure it's well-mixed.
- Pour batter into prepared cake pans.
- The cake will need to bake for about 30 minutes. At the 25 minute mark, keep a close eye on the cake. Test with a toothpick inserted into the center until the toothpick comes out 98% clean. It is OK to have just a little bit of cake (NOT cake batter) stick to the toothpick. It is VERY moist cake but also easy to over bake...
- Allow to fully cool. Top with whipped cream, fruit, frosting or enjoy on its own!
Rich Chocolate Glaze
- 1/2 c dark chocolate chips, or a chocolate bar broken into small pieces
- 5 tbsp butter (salted works great, but you can use unsalted too!)
- 1 1/2 c powdered sugar (sifted)
- 1/2 tsp vanilla extract (can be swapped for other flavors or liquors)
- 3 tbsp hot water
- In a large microwaveable bowl, add the chocolate & butter. Microwave at 15 second intervals, stirring well between each, until chocolate and butter are fully melted & incorporated.
- In a small bowl or cup, combine the water and extract.
- Add the powdered sugar to the chocolate & butter mixture and gently stir; add the water mixture and whisk all ingredients until smooth.
- Use immediately as a glaze or allow to cool and use as a frosting or filling!