Dark Chocolate Snack Cake

I can never resist a good chocolate cake, and this Dark Chocolate Snack Cake is one of my absolute favorites. It’s rich, moist, and perfectly balanced between deep chocolate flavor and a tender, soft crumb. The luscious chocolate frosting on top makes every bite feel indulgent yet comforting — exactly what I want from a homemade snack cake.

Why You’ll Love This Recipe

I love that this cake is incredibly simple to make, yet it tastes like something from a fancy bakery. The combination of espresso and bittersweet chocolate deepens the cocoa flavor without making it bitter, and the Greek yogurt keeps it unbelievably moist. It’s a one-layer cake that’s ideal for everyday cravings, special occasions, or whenever I need a chocolate fix.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake
1/4 cup bittersweet chocolate chips
1 tablespoon espresso powder
1/3 cup boiling hot water
1/4 cup canola oil
1/4 cup full fat Greek yogurt (or sour cream)
1/4 cup whole milk
1 large egg plus 1 egg yolk, room temperature
1 teaspoon vanilla
1 cup plus 2 tablespoons (140 g) all-purpose flour, spooned and leveled
3/4 cup (150 g) granulated sugar
1/2 cup (50 g) Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Chocolate Frosting
1/2 cup bittersweet chocolate (chopped or chips)
1 tablespoon Dutch process cocoa powder
1/2 cup (113 g) unsalted butter, room temperature
1 teaspoon vanilla
pinch of salt
2 cups (240 g) powdered sugar, sifted
1 to 2 tablespoons whole milk or heavy cream

Directions

1. I preheat my oven to 350°F (175°C) and grease an 8×8-inch square baking pan (or line it with parchment paper for easy removal).
2. In a small heatproof bowl, I combine the bittersweet chocolate chips and espresso powder. I pour in the boiling water and let it sit for a minute, then stir until the chocolate is melted and smooth.
3. I whisk in the canola oil, Greek yogurt, milk, eggs, and vanilla until everything is well combined and glossy.
4. In a separate large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
5. I pour the wet mixture into the dry ingredients and stir gently until just combined — the batter should be smooth and slightly thick.
6. I pour the batter into the prepared pan, smoothing the top evenly.
7. I bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. I let the cake cool completely in the pan before frosting.
9. To make the frosting, I melt the bittersweet chocolate gently (either over a double boiler or in the microwave in short bursts) and let it cool slightly.
10. In a large bowl, I beat the butter until creamy, then add the cooled melted chocolate, cocoa powder, vanilla, and salt, mixing until smooth.
11. I gradually add the powdered sugar, mixing on low speed until incorporated, then beat in the milk (or cream) one tablespoon at a time until the frosting is silky and spreadable.
12. Once the cake is completely cool, I spread the frosting evenly over the top. Sometimes, I finish with a sprinkle of flaky sea salt or chocolate shavings for a touch of texture.

Servings and Timing

This recipe makes about 9–12 squares, depending on how I cut them.
Total time: 1 hour, including baking and cooling.
Active prep time: 20 minutes, baking time: 28–32 minutes, cooling and frosting: 10–15 minutes.

Variations

• For a mocha twist, I add an extra ½ teaspoon of espresso powder to the frosting.
• If I want a deeper chocolate flavor, I use dark chocolate with 70% cocoa content for both the cake and frosting.
• For a fun texture contrast, I sprinkle mini chocolate chips or toasted nuts over the frosting.
• To make it dairy-free, I use plant-based milk, dairy-free yogurt, and vegan butter — it still turns out rich and moist.
• I sometimes serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. I prefer to bring it to room temperature before serving for the best texture. This cake also freezes beautifully — I wrap individual squares tightly and thaw them overnight in the fridge or for a few hours at room temperature.

FAQs

Can I use natural cocoa powder instead of Dutch process?

Yes, but the flavor will be slightly lighter and more acidic. I prefer Dutch process for its smoother, darker flavor.

What does the espresso powder do?

It enhances the chocolate flavor without making the cake taste like coffee. It’s one of my favorite tricks for rich chocolate desserts.

Can I make this in a round pan instead?

Yes, an 8-inch round pan works just as well. The baking time remains about the same.

Can I double the recipe?

Absolutely — I double all ingredients and bake in a 9×13-inch pan for about 35–40 minutes.

How do I know when the cake is done?

The edges will pull slightly from the pan, and a toothpick inserted in the center will come out with moist crumbs but not wet batter.

Can I skip the frosting?

You can, though I think the frosting makes it irresistible. Without it, I sometimes dust the top with powdered sugar or cocoa powder instead.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works perfectly and keeps the same moist texture.

Can I make the frosting ahead of time?

Yes, I can make it up to a day ahead and store it in the fridge. I bring it to room temperature and re-whip before spreading.

Why is my cake dry?

Overbaking or using too much flour can cause dryness. I make sure to spoon and level my flour and check the cake a few minutes before the minimum bake time.

How should I serve this cake?

I love it slightly chilled with coffee or at room temperature with a sprinkle of sea salt or chocolate curls on top.

Conclusion

I find this Dark Chocolate Snack Cake to be the perfect mix of rich, moist, and deeply chocolatey — a cake that satisfies without being fussy. The smooth, creamy frosting complements the soft crumb beautifully, making it ideal for both casual snacking and special occasions. Every bite feels like pure chocolate comfort, and it’s one of those desserts I come back to again and again.

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