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Fast and Easy Cocoa Snack Cake Recipe
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Sometimes when that craving for chocolate hits there is only one thing that is going to satisfy it - CAKE. The problem with satisfying this craving is that often making a cake means taking on a project that is going to take a couple of hours and several ingredients that you may not always have on hand and, even if I did, I don't necessarily want a cake that feeds 12 people or more.
Taking all this into consideration I decided to set out to create a recipe for a chocolate cake that wouldn't require me to have any actual good chocolate on hand. Sounds a little weird, I know. If you have good quality cocoa powder on hand though, it is definitely doable and affordable.
If you do have some good quality chocolate on hand then you can easily make a little whipped ganache frosting to top the cake with (shown here) - if not, you can just as easily top the cake with a dollop of sweetened whipped cream or even just a sprinkling of powdered sugar.
Cocoa Snack Cake Recipe
6 Tablespoons unsalted butter + extra for pan
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
4 Tablespoons unsweetened cocoa powder, divided
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup milk
1 teaspoon white vinegar
2 Tablespoons hot water
Preheat oven to 350 degrees F. Prepare an 8x8-inch square pan by buttering the bottom and sides. If possible, line the bottom of the pan with an 8-inch square of parchment and butter the parchment. Using 1 Tablespoon of the cocoa powder, dust the sides and bottom of the pan with the cocoa. Tap any excess cocoa powder into a small bowl.
Add the other 3 Tablespoons of cocoa powder to the small bowl, along with the flour, baking soda and salt. Whisk together and set aside.
In a large bowl (stand mixer bowl with paddle attachment or just a regular mixing bowl with a hand mixer will work) add the 6 Tablespoons butter, sugar, vanilla and egg. Beat well until light and fluffy, 2 to 3 minutes.
Add the dry ingredients to the creamed mixture and blend in on low speed until just combined. Then add the milk, vinegar and hot water. Combine well on low speed, scraping down the sides of the bowl as needed to mix everything well.
Spread the batter evenly in the prepared pan. Place in the preheated oven and bake for 15-18 minutes or until set starting to pull away from the sides of the pan or a wooden pick or skewer comes out clean.
Remove the cake from the oven allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to finish cooling on a wire rack. If you used the parchment, you can remove it at this point.
When ready to serve just flip the cake over onto a serving plate and frost if desired, or just cut into squares and serve with whipped cream or a sprinkle of confectioners' sugar.
Makes 12 2x2-inch square servings.
Whipped Chocolate Ganache Frosting
3.5 ounces good quality bittersweet or semisweet chocolate, chopped (chocolate chips are fine)
1/2 cup heavy cream
1 teaspoon light corn syrup (optional)
1 teaspoon pure vanilla extract
Heat the heavy cream in a small saucepan or in a microwave safe glass measuring cup to just simmering and hot. Place the chocolate in a medium sized heatproof bowl and pour the hot cream over the chocolate. Allow to sit for a few minutes to melt. Using a small rubber spatula or whisk, stir the chocolate and cream together, starting from the center of the bowl and working your way out till combined and smooth. Add the corn syrup (if using) and vanilla. Stir into the chocolate mixture well. Cover the bowl and set in the fridge. It will take the mixture a while to cool. Once it has cooled completely it will be thick and spreadable, but not soft enough to frost the cake. Using a hand mixer, beat the chocolate mixture for 2-3 minutes until it becomes softer and light and fluffy.
You can also just allow the chocolate mixture to cool for a few minutes and then pour it over the cake as a glaze.
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