Chocolate Snack Cake with Hershey’s Perfectly Chocolate Frosting
Sometimes you just want chocolate, ok maybe you always want chocolate. But sometimes you want chocolate cake smothered in chocolate frosting. but you don’t want a complicated layer cake. Chocolate Snack Cake with Hershey’s Perfectly Chocolate Frosting is decadent, delicious and easy to make. The recipes makes one 9 in square cake, enough for you to satisfy your chocolate cravings and to share but not too much that you are sick of chocolate by the time you finish the cake.
This cake is moist, tender and chocolaty. It is smothered in “the best frosting ever,” in my opinion. I have been eating all sorts of cakes topped with this frosting for over 50 years. They don’t call it perfectly chocolate frosting for nothing. I may or may not have eaten a few spoonfuls of the frosting while making this cake.
How to Make Chocolate Snack Cake with Chocolate Frosting
- preheat the oven to 350.
- gather you ingredients
- cream butter and sugar in stand mixer
- add eggs
- whisk in vanilla and salt
- sift flour, cocoa, baking powder and baking soda
- pour in coffee, whisk gently
- add batter to pan
Ingredients for the Cake
5 oz. (10 Tbs.) Softened salted butter at room temperature
1–2/3 cups granulated sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
11/2 cups PLUS 2 tablespoons flour
1/2 tsp. salt
1/2 cup PLUS 1/3 cup unsweetened natural cocoa powder
1 tsp. baking soda
1 tsp. baking powder
11/2 cups coffee brewed, cooled to warm
Ingredients for the Frosting
1 stick butter melted
1/3 cup of milk
3 cups of powdered sugar
1 tsp vanilla extract
Preheat the oven to 350°F and place the oven rack in the center. Prepare a 9-inch square baking pan with cooking spray and parchment paper. I spray the bottom of the pan and sides, then line with parchment and spray the parchment.
Then switch to a whisk and blend in the rest of the ingredients by hand.
Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder onto the wet batter. Pour in the warm coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake the cake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes.
Remove the cake from the oven and cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.
Instructions for Hershey’s Perfectly Chocolate Frosting
Melt butter in large bowl, whisk or use electric hand held mixer to blend in Hershey’s cocoa Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend.
The cake and the frosting can be made ahead and assembled the day you want to serve it.
Cake can be frozen for up to 1 month.
Leftover frosting can be used on brownies, cupcakes or just eaten with a spoon.
After reading this post and scrolling past the photos I hope I have tempted you to make a chocolate snack cake! Why not make one for your next bbq, party or as a weekend treat?
Want more snackable recipes? Check out the ever popular Jessie Sheehans’ new cookbook.
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