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Chocolate Snack Cake with Chocolate Buttercream


Description

Chocolate Snack Cake with Chocolate Buttercream


Ingredients

Scale

Cake Batter

  • Neutral Oil Cooking Spray
  • ¾ cup unbleached all-purpose flour (105g), plus more for the pan
  • ¼ cup (35g) unsweetened cocoa powder
  • ¾ tsp aluminium free baking powder
  • ½ teaspoon kosher salt
  • ¼ cup (60g) whole milk
  • ¼ cup (60g) heavy cream
  • 2 tsp vanilla extract
  • 6 Tbsp (90g) unsalted butter, at room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs

Chocolate Buttercream

  • 6 Tbsp (90g) unsalted butter, at room temperature
  • 1 ¼ cups powdered sugar, sifted
  • ¼ cup unsweetened cocoa powder
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract
  • pinch kosher salt
  • Garnishes to finish: Coconut, pumpkin seeds and cacao nibs, or sprinkles of your choice

Instructions

CHOCOLATE CAKE

  1. Preheat the oven to 350˚f / 180˚c. Lightly spray the interior sides of an 8 inch round or square pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside. 
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. 
  3. In a liquid measuring cup, measure the milk, cream, and vanilla. Set aside. 
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd.) When ready, the butter mixture will begin sticking to the sides of the bowl. Add the eggs, one at a time, scraping down the sides after each addition; mix until completely combined. 
  5. With the mixer speed still on low, add the dry ingredients alternately with the wet ingredients in three additions each. This should take 1 minute. Scrape down the sides of the bowl, and then beat again on medium-high for 5 seconds to develop the batter. Pour the batter into the prepared pan, and smooth the top with a spatula. Bake for 25 to 28 minutes, or until a light finger poke to the top bounces back and a crumb of chocolate remains on a toothpick. Let the cake cool in the pan for 10 minutes before running a thin knife around the edge. Transfer to a cooling rack.

CHOCOLATE BUTTERCREAM

  1. In a stand mixer fitted with the whisk attachment, add all of the buttercream ingredients. Beat on low to incorporate. Once combined, beat on high until pale and fluffy, about 4 minutes. The frosting will be pale in colour but will deepen as it rests. 

ASSEMBLY

  1. If you are frosting a round cake: Add about two-thirds of the frosting to the top of the cake. Using a spatula, spread the remaining frosting snugly around the sides of the cake, letting the sides of the cake show. Spinning the cake in a circular motion with your spatula pressing down gently in the centre, pull the frosting flat, allowing it to pool at the edges. Pull the spatula around the outside edges once more to connect the sides and top. Lightly sprinkle with garnishes. 
  2. Alternatively, add all the icing to the top of the cake. Spread out with an offset spatula, creating swoops. Add garnishes. 
  3. This cake is best after a 2-hour rest. Store covered at room temp for up to 3 days.

Notes

This recipe was reprinted with permission from The Minimalist Kitchen, ©2018 Melissa Coleman. The Minimalist Kitchen was published by Oxmoor House, 2018