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Chocolate Snack Cake

A protein-packed chocolate cake that combines rich flavors and a delightful texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/2 cup Olive Oil (or vegetable oil) for a healthier fat option.
  • 1 cup Sugar basic sweetness that balances flavors.
  • 2/3 cup Brown Sugar adds moisture and depth.
  • 2 large Eggs (room temperature) for structure and richness.
  • 1 large Egg Yolk enhances creaminess.
  • 3/4 cup Sour Cream (room temperature) keeps the cake moist.
  • 1 tsp Vanilla Extract adds warmth and balance.
  • 1 cup Dutch Process Cocoa Powder infuses deep chocolate flavor.
  • 1 1/2 cups All-Purpose Flour structure for the cake.
  • 1 tsp Espresso Powder (optional) enhances chocolate complexity.
  • 3/4 tsp Baking Soda leavening for fluffiness.
  • 3/4 tsp Baking Powder additional leavening for rise.
  • 1 tsp Kosher Salt balances sweetness.
  • 2/3 cup Hot Coffee enriches chocolate flavor.
  • 1/2 cup Water adjusts batter consistency.
For the Simple Syrup
  • 1/2 cup Sugar (for simple syrup) adds moisture.
  • 2 tbsp Dutch Process Cocoa Powder (for syrup) ties in flavor.
  • 1 tsp Espresso Powder (optional, for syrup) enhances chocolate.
For the Ganache
  • 1/2 cup Heavy Cream base for rich ganache.
  • 1 cup Semi-Sweet Chocolate Chips convenience for ganache.
  • 2 tbsp Salted Butter for flavor and richness in ganache.

Method
 

Make the Chocolate Ganache
  1. Pour heavy cream into a medium mixing bowl. Microwave for 1 minute, then add semi-sweet chocolate chips and butter. Allow it to sit for about 2 minutes before whisking until smooth.
Preheat the Oven
  1. Set the oven to 350 degrees F. Line an 8x8 metal baking dish with parchment paper; this prevents sticking and makes cleanup easier.
Combine Your Wet Ingredients
  1. In a large bowl, whisk together the olive oil, sugar, and brown sugar for about 1 minute until combined. Next, add the eggs, egg yolk, sour cream, vanilla extract, and Dutch process cocoa powder. Mix until smooth.
Incorporate Dry Ingredients
  1. Gradually add in the flour, espresso powder, baking powder, baking soda, and kosher salt. Whisk until just combined, then pour in the hot coffee. Mix until the batter is smooth; the coffee will deepen the chocolate flavor.
Bake the Cake
  1. Pour the batter into the prepared baking pan and bake for 55-60 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.
Make the Chocolate Simple Syrup
  1. Combine water and sugar in a small saucepan over low heat. Cook until the sugar is dissolved, about 5-6 minutes. Remove from heat and whisk in cocoa powder and espresso powder.
Soak the Cake
  1. Once baked, allow the cake to cool in the pan for about 10 minutes. Poke holes in the cake with a toothpick and pour the chocolate simple syrup over the top to soak in.
Cool and Top with Ganache
  1. Let the cake cool completely in the pan. Once cooled, pour the chocolate ganache on top, spreading it evenly. Allow it to set before slicing.

Notes

For extra richness, consider adding a tablespoon of mayonnaise in place of some of the oil. Feel free to fold in some chopped nuts or chocolate chips for added texture. If you don’t have Dutch cocoa, regular cocoa powder will work in a pinch—though flavors may differ slightly.