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Homemade Choco-Bliss Snack Cakes photo

Homemade Choco-Bliss Snack Cakes

Indulge in these rich, chocolatey snack cakes with a moist crumb and luscious filling!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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
For the Frosting:
  • 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)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Baking pans
  • Cooling rack
  • Electric mixer
  • Double boiler or microwave-safe bowl

Method
 

Method:
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the unsalted butter and Dutch-process cocoa powder. Pour in the hot water, whisking until well combined. Let this mixture cool slightly.
  3. In another bowl, whisk together the all-purpose flour, espresso powder, baking soda, and salt. Set aside.
  4. Once the cocoa mixture has cooled, add the granulated sugar, buttermilk, eggs, and vanilla extract. Mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a cooling rack.
  7. 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.
  8. In a mixing bowl, beat together the unsalted butter and vegetable shortening until creamy. Gradually add sifted powdered sugar until light and fluffy. Mix in cocoa powder, 1/4 cup of heavy cream, and 0.5 teaspoon of vanilla extract until smooth.
  9. Once the cake has cooled, cut it into squares. Spread a layer of chocolate ganache on half of the squares, then top with another square. Frost the tops with chocolate frosting.
  10. Sprinkle with extra chocolate chips or dust with powdered sugar before serving.

Notes

  • Store cakes in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze cakes for up to 2 months, wrapped tightly in plastic wrap.