Name: Homemade Choco-Bliss Snack Cakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup unsalted butter ((softened)); 1 cup Dutch-process cocoa powder; 1 cup hot water; 2 cups all-purpose flour; 1 teaspoon espresso powder; 2 cups granulated sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup buttermilk; 2 eggs; 1 teaspoon vanilla extract; 1 cup Dutch-process cocoa powder ((sifted)); 1 cup semisweet chocolate chips; 0.25 teaspoon salt; 1 cup heavy cream; 1 teaspoon vanilla extract; 0.5 cup unsalted butter ((at room temperature)); 0.5 cup vegetable shortening ((at room temperature)); 4 cups powdered sugar ((sifted)); 1 cup semisweet chocolate chips ((for the filling)); 1 tablespoon light corn syrup; 0.5 teaspoon vanilla extract ((for frosting)); 0.25 cup heavy cream ((for frosting)); 0.5 cup powdered sugar ((sifted))

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Indulging in a rich, chocolatey treat can turn an ordinary day into something special. That’s where these Homemade Choco-Bliss Snack Cakes come in! With a moist, tender crumb and a decadent chocolate flavor, they’re perfect for an afternoon pick-me-up or a delightful dessert. These little cakes are not just easy to make but are also layered with a luscious chocolate cream filling that will leave your taste buds dancing. Let’s dive into the world of chocolate bliss!

What You’ll Love About This Recipe

Rich chocolate flavor that satisfies even the strongest cravings.
Soft and moist texture that melts in your mouth.
Simple ingredients that you probably already have on hand.
Perfect for sharing—or keeping all to yourself!
Versatile enough to dress up for special occasions or enjoy as a casual treat.

Ingredient Rundown

1 cup (227g) unsalted butter: Adds richness and moisture.
1 cup (28.67g) Dutch-process cocoa powder: For deep chocolate flavor.
1 cup (250ml) hot water: Helps to bloom the cocoa and create a moist batter.
2 cups (250g) all-purpose flour: Provides structure to the cakes.
1 teaspoon espresso powder: Enhances the chocolate flavor.
2 cups (400g) granulated sugar: Sweetens and adds moisture.
1 teaspoon baking soda: Helps the cakes rise.
0.5 teaspoon salt: Balances the sweetness.
1 cup (120ml) buttermilk: Adds tanginess and moisture.
2 eggs: Binds the ingredients together.
1 teaspoon vanilla extract: Adds depth of flavor.
1 cup (28.67g) Dutch-process cocoa powder, sifted: For the frosting.
1 cup (90g) semisweet chocolate chips: For added chocolatey goodness.
0.25 teaspoon salt: Enhances the frosting flavor.
1 cup (119ml) heavy cream: For making a silky chocolate ganache.
1 teaspoon vanilla extract: For the ganache flavor.
1/2 cup (56.75g) unsalted butter, at room temperature: For the frosting.
1/2 cup (102.5g) vegetable shortening, at room temperature: Helps stabilize the frosting.
4 cups (480g) powdered sugar, sifted: Sweetens the frosting.
1 cup (180g) semisweet chocolate chips: For the filling.
1 tablespoon light corn syrup: Gives the ganache a glossy finish.
0.5 teaspoon vanilla extract: For flavoring the frosting.
1/4 cup (79.33ml) heavy cream: For the vibrant frosting.
1/2 cup (90g) powdered sugar, sifted: Sweetens the frosting.

Equipment & Tools

Mixing bowls: For combining ingredients.
Measuring cups and spoons: Essential for accuracy.
Whisk and spatula: For mixing and scraping down the sides.
Baking pans: 9×13 inch pan works well for this recipe.
Cooling rack: To cool the cakes properly.
Electric mixer: Makes frosting preparation a breeze.
Double boiler or microwave-safe bowl: For melting chocolate.

Method: Homemade Choco-Bliss Snack Cakes

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure your cakes don’t stick.

Step 2: Create the Batter

In a large mixing bowl, combine the unsalted butter and Dutch-process cocoa powder. Pour in the hot water, whisking until the cocoa and butter are well combined. Let this mixture cool slightly.

Step 3: Mix Dry Ingredients

In another bowl, whisk together the all-purpose flour, espresso powder, baking soda, and salt. Set aside.

Step 4: Combine Wet Ingredients

Once the cocoa mixture has cooled, add the granulated sugar, buttermilk, eggs, and vanilla extract. Mix until smooth and fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix!

Step 6: Bake the Cakes

Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Step 7: Prepare the Ganache

In a double boiler or microwave, melt the semisweet chocolate chips with 1 cup of heavy cream and 1 teaspoon of vanilla extract until smooth. Stir in the light corn syrup for a glossy finish. Allow the ganache to cool to room temperature.

Step 8: Make the Frosting

In a large mixing bowl, beat together the unsalted butter and vegetable shortening until creamy. Gradually add the sifted powdered sugar and beat until light and fluffy. Mix in the cocoa powder, 1/4 cup of heavy cream, and 0.5 teaspoon of vanilla extract until smooth.

Step 9: Assemble the Cakes

Once the cake has completely cooled, cut it into squares. Spread a layer of chocolate ganache on half of the squares, then top with another square to make a sandwich. Frost the tops of the snack cakes with the chocolate frosting.

Step 10: Decorate and Serve

Sprinkle with extra chocolate chips or dust with powdered sugar for an elegant touch. Enjoy your Homemade Choco-Bliss Snack Cakes!

Ingredient Flex Options

You can substitute unsalted butter with coconut oil for a dairy-free option.
For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
Try a different type of chocolate, such as dark chocolate chips, for a richer flavor.
Use almond milk or oat milk instead of buttermilk for a non-dairy alternative.

Errors to Dodge

Overmixing the batter can lead to dense cakes. Mix just until combined.
Not letting the cake cool completely can cause the frosting to melt and slide off.
Using cold ingredients will affect the texture; always bring your butter and eggs to room temperature.
Not sifting the powdered sugar can result in a gritty frosting.

Save for Later: Storage Tips

Store your Homemade Choco-Bliss Snack Cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the cakes for up to 2 months. Just make sure to wrap them tightly in plastic wrap and foil to prevent freezer burn.

Quick Q&A

Can I make these snack cakes ahead of time?

Absolutely! You can bake the cakes in advance and store them in the refrigerator. Frost them just before serving for the best texture.

What’s the best way to serve these cakes?

These snack cakes are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Can I use different types of chocolate for the ganache?

Yes! You can switch it up with dark chocolate, white chocolate, or even flavored chocolate for a unique twist.

Is it possible to make these cakes vegan?

Yes! Substitute the eggs with flax eggs, use a dairy-free butter, and replace the buttermilk with a non-dairy milk mixed with vinegar.

Serve with These

The Takeaway

Homemade Choco-Bliss Snack Cakes are the perfect blend of rich chocolate flavor and light, fluffy texture. They are simple enough to whip up for an everyday treat but impressive enough to serve at a gathering. With a few basic ingredients and a little love, you can create something truly special that will delight chocolate lovers of all ages. Grab your mixing bowls and get ready to experience bliss in every bite!