Designed to be served cold from the refrigerator, this is a rich dark chocolate cake topped with an absolutely amazing chocolate frosting. It’s wonderfully unique and completely unforgettable. Just thinking about this cake was enough to have me making it again this week. I told myself that I was making it so that I could shoot a video (see below) and share it with you, but really? I just wanted to have this awesome cake tucked into my refrigerator this week. It’s disappearing a sliver at a time, just the way it’s supposed to.
My friend Sue shared this Cold Chocolate Snacking Cake recipe on her blog years ago and I couldn’t get it out of my mind. In this food laden world of blogging, I run across a whole lot of recipes that make my mouth water. I have Pinterest boards filled with other blogger’s creations and binders overflowing with my own recipe ideas as well. There just isn’t time to try them all! However, this cake stands out among so many other chocolate cakes. It truly rocks and you do not want to miss a chance to make it.
Consider yourself warned, it’s almost impossible to just eat one sliver. I loved the cake and the frosting… oh my heavens. The frosting is amazing! I recommend just leaving a knife in the pan with the cake. You’ll need it each time you open the refrigerator to trim up the edges on the cake.
Cold Chocolate Snacking Cake {traditional and gluten free recipes}
Ingredients
- 3/4 cup all-purpose flour * see note's for gluten-free alternative
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder
- 3/4 cup butter room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Frosting Ingredients:
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips 6 ounces worth
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees. Grease a 9 or 10-inch square pan with butter. (You can use a 9x13 pan, but the cake will be thinner, so reduce the cooking time accordingly.) Whisk together the flour, baking powder, salt, and cocoa powder in a small bowl and set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again to combine. Add half of the dry mixture, beat to combine. Add the sour cream and stir again to combine. Finish with the last of the dry ingredients.
- Pour the batter into the prepared pan. Tap the pan several times on the counter to force out any air bubbles. Bake for 30 minutes, until a toothpick inserted in the center comes out mostly clean, with only moist crumbs. Let the cake cool to room temperature. The cake will be slightly domed when you first remove it from the oven, but it should level out on top once it cools.
- While the cake is baking, make the frosting. Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. Add in the chocolate and let it sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
- Add the sugar and cocoa powder and stir until completely smooth. Refrigerate the frosting for about an hour and then spread it over the cooled cake. Place the cake in the refrigerator to chill until the frosting is set, at least two hours. Serve cold. Enjoy!
Notes
{originally posted 6-11-13 – recipe notes and photos updated 2-15-17}
Here are some more chocolate desserts you might like:
Healthy Chocolate Banana Bread by The Baker Mama
Easy Chocolate Peanut Butter Fudge by Barefeet In The Kitchen
Perfect Chocolate Pie by Big Bear’s Wife
Chocolate Coconut Cream Layer Cake by The Noshery
No Bake Chocolate Peanut Butter Coconut Bites by Barefeet In The Kitchen
Chocolate Strawberry Cake by Texanerin
Kristen says
I love "snacking cakes"… and this one takes the cake! Chocoholic lovers dream!
connie says
This cake sounds amazing! Especially like the fact that the frosting doesn't have a ton of sugar. Sometimes, you want something sweet but not so sweet that it feels like your teeth are going to fall out.
Tricia @ Saving room for dessert says
I have also been eye-ing this recipe for years! I am scared to make it haha. I know I would leave the knife in the pan – and every single time I pass the refrigerator I would eat a piece! It looks wonderful – hope you are having a super week 🙂
Linda says
This looks really good. Thanks so much for sharing.
Anonymous says
I know you are moving, but if you have time for a question…I wonder if you can substitute canola oil for the butter in this cake. It is a lot of butter and I was hoping to save on some of the sat fat. What do you think?
Mary says
I use oil in cakes on a regular basis, so I'm guessing that will work fine. You might get a slightly different flavor, but overall, about the same. I haven't tried it myself though. If you do, please let me know how it turns out!
LoriU says
Any other size pans that would work? I have never seen a 10"x10".
Mary says
I've also made this in a 9" square pan and it works fine. The cake will simply be a little thicker. Hope that helps!
Kathy says
Wish you had a Pinterest button for this recipe. Tried to save it, but no luck.
Mary says
There is a Pinterest button at the top of the page, the bottom of the page, and on each photo. Here’s a link to my pin of this recipe: https://www.pinterest.com/pin/24066179239288127/
I hope that helps!
Victoria says
The last line of the first paragraph, under instructions, is to mix dry ingredients. Granulated sugar is a dry ingredient. That line should be after cream butter & sugar. My kid follows directions, needless to say, had to start over. No, did not watch the video. Taught to follow directions. I also had to bake cake for extra 3 minutes, as every oven is different. Looks good, tastes good, thanks for sharing.
Mary says
Thank you for the feedback! I will edit the recipe to more carefully explain the ingredient process. I appreciate you taking the time to leave your feedback. I’m glad you like the cake!
Natalie says
Oh this cake looks soooo good and fudgy! I have to try it soon 🙂
Joy Agbo says
Good day, please can I replace the tapioca for potatoe starch. Where I am in Nigeria I can’t get tapioca.
Thanks you
Mary Younkin says
Hi Joy, yes, you can do that. The cake will be a bit denser, but it does work that way.
ella says
i absolutely love this recipe!! super easy to make and delicious. the frosting is so rich and yummy!! this is amazing one of my new favs, definitely recommend 🙂
Mary Younkin says
I’m thrilled that you love the cake, Ella.
Luke Garman says
I’m gonna call this Cursin’ cake!! I just made this cake for my wife’s Birthday and I’ve never heard so many curse words thrown out in a loving way. LOL Eyes rolling back, mouths open, blissfully moaning!
One said ” this tastes like a cosmic brownie!….. if cosmic brownies were real!” I doubled the recipe and baked in 2 9″ cake pans, made a simple cream cheese frosting like in a pumpkin roll, and stacked them.
It’s not too sweet, It’s not too chocolaty (you know what I mean), It’s super smooth and perfect!
Thank you so much! This is now in my arsenal!
Mary Younkin says
This whole review just made my day, Luke. I’m so glad that you enjoyed it!