On these hot summer days, we are always looking for ways to cool down and this Chilled Chocolate Snack Cake is the perfect choice! Served straight from the refrigerator, you’re going to love this luscious cake.
Your chocoholic family and friends are going to be craving this dessert. There is intense cocoa powder in the cake and the frosting is a combination of chopped chocolate and cocoa powder for a bold punch of chocolate flavor. You will be drooling while it is baking and having to wait for it to fully chill will try your patience, LOL.
Frosting smoothed over the cooled cake
This snack cake is similar to one I ate from the grocery store’s frozen section, that is served cold. Nothing is more cooling or satisfying on these steaming hot days. Don’t be surprised if your guests ask for seconds, this is a seriously good cake!
Don’t be surprised when the cake puffs up while it is baking and then falls as it cools. You’ll wind up with a flat surface to pour the frosting over. And if you wind up with bubbles on the top of the cake, the frosting will cover them up!
I used a 9-inch square baking pan and was concerned that the cake might rise over the edges and spill onto the floor of the oven. But it stayed in the pan and baked about 10 to 15 minutes longer because of the depth of the cake plus my pan is ceramic which doesn’t conduct heat as well as metal pans.
Once the cake cooled, the top sank, leaving me room for the frosting. Because it is so liquid, I poured it in the center of the top and it flowed to the edges and down the sides of the cake. In effect it sealed the cake completely helping to keep it tender and moist.
Because it is served cold, it cuts like a dream. It is very rich so start with small servings and let people come back for seconds. And be sure to serve it with a cold glass of milk, hot cup of coffee (iced if it is really hot), or iced tea. It makes a beautiful way to end any meal.
I served mine straight from the baking pan but if you want cleaner cuts, line the pan with parchment leaving two ends hanging over opposite edges. This creates a sling to help you lift the cake out of the pan and onto a cutting board for slicing. If you choose to do this, only butter any exposed parts of the pan otherwise the butter will harden in the refrigerator making it difficult to get the parchment to release.
Adding the hot cream to the chocolate and then whisking until fully melted and smooth is the easiest and safest way to make ganache. There is no risk of water splashing into the melting chocolate and causing it to seize. It is my preferred method of melting chocolate and hot cream together.
Be sure you sift the cocoa powder and confectioners’ sugar together by either shaking it through a wire sieve into a bowl or whisking vigorously. The is especially important for the frosting because you add them to the ganache to add body and flavor. If you don’t sift them you risk having small pieces that leave your frosting slightly lumpy.
The ganache frosting pours beautifully onto the cake, fully covering it. It will remain very soft even after refrigerating, so be careful when you move the cake in and out of the refrigerator. This cake cuts like a dream so you can serve small pieces for those watching their weight or larger squares for everyone else.
A sprig of mint and a few raspberries make these chocolate cake slices really pop on the plate. A dollop of whipped cream would also be absolutely delicious with the intense chocolate of this Chilled Chocolate Snack Cake.
Be sure you keep the cake in the refrigerator until just before serving. The cream in the ganache frosting will spoil in the heat. And having a cool bite for dessert is lovely. If you are serving this outside, wait until just before serving to bring out the cake and slice it.
This Chilled Chocolate Snack Cake is a throwback to childhood treats in the summertime. Served cold or cool, it helps you stay comfortable even on the hottest days. I hope you give it a try and enjoy every bite!
Happy Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chilled Chocolate Snack Cake:
- Cake: cocoa powder, GF flour, baking powder, salt, butter, sugar, eggs, vanilla, sour cream or yogurt
- Frosting: semisweet chocolate, confectioners’ sugar, cocoa, heavy cream
PRO Tip:
If you use a 7×11-inch (18×28 cm) baking pan, your cake will be thinner and you’ll have plenty of room for all the frosting. Spread the frosting over the top of the cake with an offset spatula to cover all the way to the edges.
How to make Chilled Chocolate Snack Cake:
- Make the Cake: Whisk together the cocoa, flour, baking powder, and salt and set aside.
- In the bowl of your stand mixer or a large bowl if using a hand mixer, beat the butter and sugar until lightened in color and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition then mix in the vanilla. Add the dry ingredients alternating with the sour cream, beginning and ending with the dry ingredients.
- Spread the batter in a buttered 7×11-inch (18×28 cm) or 9-inch (23×23 cm) square baking pan (preferably metal). Drag a knife through the batter to release any trapped air bubbles or bang the pan on the counter. Pop any bubbles that come to the surface.
- Bake at 350°F (180°C) until a toothpick comes out with a few moist crumbs and the sides of the cake pull away from the pan, 25 to 30 minutes. Mine took about 32 minutes because it was a square pan and ceramic which doesn’t conduct heat as well as metal pans do.
- Move the cake in the pan to a wire rack to cool completely. It will be puffed up when it comes out of the oven and will sink to a flat surface as it cools.
- Prepare the Frosting: Place the chopped chocolate in a heatproof bowl and set aside. Heat the cream in a small saucepan until it just starts to get bubbles around the edges and a few in the center, stirring occasionally. Pour the hot cream over the chocolate and set aside for a few minutes. Starting in the center and moving out to the edges, whisk until the chocolate is fully melted and there are no streaks in the ganache. It will be smooth and glossy.
- Sift the confectioners’ sugar and cocoa powder over the top of the ganache and whisk until fully incorporated. Pour the frosting over the cooled cake (still in the baking pan). If there is any risk that it might run over, do not use all the frosting. You want an even layer about 1/4-inch (6 mm) thick. If you’re using a smaller pan, you don’t have to use all of the frosting. Don’t risk a spill-over!
PRO Tip:
I didn’t sift the cocoa and confectioners’ sugar before adding them to the frosting, I just whisked them. I wound up with tiny little bumps in the frosting. Sifting would have taken care of that!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Mixing bowls
- Stand mixer or hand mixer
- 7×11-inch (18×28 cm) or 9-inch (23 cm) square baking pan
- Sieve (for the cocoa and confectioners’ sugar)
- Offset spatula
Gluten-Free Tips:
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** To warm cold eggs to room temperature, fill a bowl with very hot tap water and place the whole eggs in the water. Leave them for about 10 minutes to warm up. Dry them off and use as called for in the recipe.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chilled Chocolate Snack Cake (GF-DF)
This Chilled Chocolate Snack Cake is similar to the one from the frozen section of the grocery store, that is served straight from the refrigerator. Nothing is more refreshing or satisfying on these hot summer days! Don’t be surprised if your family and guests ask for seconds, this is a seriously good cake!
Ingredients
Cake
- 3/4 cup (63g) unsweetened cocoa powder (natural or Dutch)
- 3/4 cup (90g*) gluten-free all-purpose flour blend*
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (1-1/2 sticks; 170g) unsalted butter, at room temperature
- 1 cup (198g) granulated sugar
- 3 large eggs, at room temperature**
- 1 tsp vanilla extract
- 1/2 cup (113g) cold sour cream or unflavored full-fat yogurt
Frosting
- 1 cup (6 oz; 170g) semisweet chocolate, chopped
- 1/2 cup (57g) confectioners’ sugar, sifted
- 1/3 cup (28g) unsweetened dark/Dutch cocoa powder, sifted
- 1 cup (227g) heavy cream
Instructions
Make the Cake: Preheat the oven to 350°F (180°C). Butter a 7x11-inch (18x28 cm) or 9-inch (23 cm) square baking pan (preferably metal). You can also line the pan with parchment paper if you prefer. If you use the square pan, the cake will be taller and your cooking time will be slightly longer.
In a medium bowl, whisk the cocoa, flour, baking powder, and salt together until fully blended. Set aside.
In the bowl of your stand mixer or a large mixing bowl if using a hand mixer, beat the butter and sugar together until lightened in color and fluffy, about 2 minutes. Beat in the eggs, one at a time, then mix in the vanilla. Add the flour mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
Spread the batter smoothly in the prepared pan. Drag a knife through the batter to release any large trapped air bubbles or bang the pan on the counter. Pop any bubbles that come to the surface. Bake until a toothpick inserted in the center comes out with a few moist crumbs and the cake begins to pull away from the edges of the pan, about 25 to 30 minutes. My square pan took about 32 minutes (it is ceramic and doesn’t conduct heat as well as metal pans).
Move the cake pan to a wire rack to cool to room temperature. It will be puffed up when it comes out of the oven and will sink as it cools and pulls away from the sides of the pan, which gives you room for the frosting!
Prepare the Frosting: Place the chopped chocolate in a heatproof bowl and place next to the stove. Measure the cocoa and confectioners’ sugar into another bowl, whisking together, and set aside.
Heat the cream in a small saucepan over medium heat until it just starts to simmer (bubbles are around the edges with a few breaking in the center), stirring occasionally. You don’t want a skin to form on the surface.
Remove the cream from the heat and pour over the chopped chocolate and let sit for a few minutes to soften. Then whisk, starting in the center and slowly working out to the edges, until the chocolate is completely melted and smooth with no streaks.
Sprinkle the sifted confectioners’ sugar and cocoa mixture over the top. Whisk until completely smooth and fully incorporated. Pour over the cooled cake (still in the pan) – don’t use it all if there is a risk of it overflowing the pan. Cover, and put the cake in the refrigerator to chill thoroughly, a few hours or up to overnight. Serve cold or cool and store, covered, in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** If you forget to leave the eggs out to warm up, warming cold eggs to room temperature is easy. Just fill a bowl with very hot tap water and place the whole eggs in the water. Leave them for about 10 minutes to warm up. Dry them off and use as called for in the recipe.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Sue Moran of The View from Great Island
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 63mgSodium: 98mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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