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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.
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this pan to make this recipe. (I LOVE the lid for in the refrigerator!)
Looking for more chocolate recipes?
Creamy chocolate ice cream with a marshmallow swirl, crunchy almonds, and chocolate chips add up to this delicious, homemade Heavenly Hash Ice Cream.
Cold Chocolate Snacking Cake
Ingredients
- ¾ cup all-purpose flour*
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsweetened cocoa powder
- ¾ cup butter room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Frosting Ingredients
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
*Gluten-Free Alternative
- ½ cup brown rice flour
- ¼ cup tapioca starch
Instructions
- Preheat the oven to 350°F. Grease a 9 or 10-inch square pan with butter. (You can use a 9×13 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 6/11/13 – recipe card updated 6/13/22}
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
Oh my word that cake looks decadent and evil… I could so take that from you so you aren't tempted to eat any more 🙂
Oh my, that frosting looks good enough to eat like candy! Of course the cake looks pretty amazing too, I know my family would gobble this up!
I can't believe you made this—i love it so much, now I HAVE to make it again!!!
I could NOT be trusted with this! LOOK at that incredible frosting – I think I have to try this!
Mary x
Oh this is just too dangerous – this staring at me from the fridge would be too irresistible.
The frosting is unbelievable. My wife will kill me if she sees this in our fridge – it's temptation she won't be able to resist.
I made this just yesterday after seeing the recipe here, though I didn't do gluten free but it is amaaazing!
This was so delicious. I made it, and it was gone within 24 hours. So decadent! My boyfriend requested this as his birthday cake
I made this for my co workers and they loved it!
I'm definitely going to make this (gf). It looks amazing!
OMG! This looks heavenly! I like the suggestion to keep the knife in the pan. Will pin this one.
So, 3/4 cup AP flour total instead of the brown rice flour & tapioca starch, or 3/4 cup AP flour each?
Yes, a total of 3/4 cup AP flour is perfect. Enjoy!
I wondered the same thing….thanks! 🙂
I work in a university foodservice bakery and we are always looking for new gluten free options for the students. This looks like one the students would enjoy. My question is did you add any xantham gum to your GF recipe?
I did not add xantham to this recipe. This is not a fluffy, crumbling cake; it held together perfectly without the xantham. Enjoy!
Hi Mary, can I freeze thw the cake?
I haven't frozen this cake before, but I am sure it will be fine. Enjoy!
This is pretty amazing…cant stop eating it!
I made this cake and it is absolutely the BEST chocolate cake I have ever made in my entire life!! I almost ate the whole batter it was so good!! But alas, I was able to make the cake and wow, my daughter and I ate it up! I will make this cake again and again.
Made this cake too. This was a giant hit at my house! The recipe is in my hard copy box now…a keeper
I made it today and am afraid to open the fridge. I know it's in there. I know it wants me to eat it.
Best laugh I've had all day, Cynthia! Enjoy the cake!!
So the frosting is not meant to be whipped? It's more like a ganache then right?
I've been contemplating this recipe for a long time and may break down and try it tomorrow. It reminds me of a Sara Lee frozen brownie that we used to get when I was a little girl. They were discontinued years ago. I'm hoping it is similar.
https://playingintheworldgame.wordpress.com/2013/07/17/sara-lee-all-butter-brownies/