Chocolate Snack Cake with Double Chocolate Buttercream

This rich, moist Chocolate Snack Cake is full of deep chocolate flavor and topped with a creamy small batch Double Chocolate Buttercream. The perfect addition to your brunch table, this recipe comes together in minutes and is made in a single bowl, making cleanup a breeze.

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This Chocolate Snack Cake is an update to an old favorite chocolate buttermilk cake from the early days of my blog, given it a little glow-up with a small batch double chocolate buttercream that is smooth, rich, and made with both cocoa powder and melted chocolate for extra indulgence.

I simplified the process: whisking the wet ingredients, folding in the dry ingredients, and baking - all in one bowl. The result is a cake that is tender, flavorful, topped with just the right amount of frosting, with very little cleanup. It's exactly what your brunch or dessert table was missing!

Why you’ll love this recipe

• One bowl means minimal cleanup.
• Simple ingredients you probably already have.
• Super moist and tender crumb is irresistible.
• Perfectly balanced chocolate flavor in every bite.
• Small batch frosting - just enough to cover the cake without leftovers, even if you eat a spoonful first!

This cake is easy enough for a weekday dessert but special enough to serve for a weekend brunch.

Ingredients & Substitutions

Everything you will need to make this recipe is pictured below. I'll go over the major players and how you can make changes, if needed. First up, the Chocolate Snack Cake ingredients:

• Buttermilk - Adds tang and keeps the cake moist. You can substitute an equal amount of plain yogurt, sour cream, or kefir.
• Hot coffee - Enhances the chocolate flavor. You can substitute hot water if you prefer. I like to add a teaspoon of instant coffee or instant espresso powder to up the caffeine content. I love a cake that wakes me up 😳
• Cocoa powder - Unsweetened cocoa works best. Dutch process cocoa can be used for a deeper flavor.
• Vegetable oil - Any neutral oil like canola or sunflower works.
• Semi sweet chocolate - Used in the frosting for richness. Dark chocolate can be substituted, but any chocolate you prefer will work.

Next up, the Small Batch Chocolate Buttercream Ingredients:

• Unsalted butter - I always use unsalted butter for cooking and baking because there's no standard amount of salt between different brands of butter. If you use salted butter, leave out the added salt.
• Chocolate - I like to use melted dark chocolate, but you can use whatever chocolate you prefer. My husband really likes milk chocolate, so sometimes we compromise and use semi sweet chocolate. Use what you like.
• Cocoa powder - I like even more chocolate flavor, so I add a tablespoon of cocoa powder to this buttercream. You're welcome to leave it out if you aren't "team extra-chocolate". I prefer the deeper chocolate flavor of natural cocoa powder, but dutch-processed cocoa powder will work too.
• Heavy cream - Just a teaspoon or two of heavy cream added to this buttercream makes it super smooth and silky. You can use milk if you want.

See recipe card below for a full list of ingredients and measurements.

Variations

You can easily customize this cake to suit your taste or occasion, and here are a few of my favorite ways to switch it up:

• Add it: Add a handful of mini chocolate chips to the batter for extra chocolate texture.
• Top it: Swap the buttercream for a dusting of powdered sugar for a lighter finish or top with chocolate ganache for a more indulgent moment.
• Top it, Part 2: Top with fresh berries for a pop of color and freshness.
• Warm it: Add ½ teaspoon cinnamon to the batter for a warm, spiced twist.
• Double it: Make it a layer cake by doubling the recipe and baking in two round pans. Don't forget to double the buttercream, or more if you want an all-over frosting.

Step-by-Step Instructions

This one bowl of chocolate cake recipe can be an even more one bowl \ recipe if you rinse out the bowl after making the cake and use it for your small batch chocolate buttercream. Just watching out for you 😉

Making the cake

• Start by preheating your oven to 350°F (175°C). Grease and line a 9 inch pan, either square round, with parchment paper.

Step 1: In a large mixing bowl, whisk together a room temperature egg, sugar, and vegetable oil.

Step 2: Add room temperature buttermilk, vanilla extract, and hot coffee.

Step 3: Add cocoa powder, and salt and whisk.

Step 4: Continue whisking until all of the cocoa powder is completely incorporated and blooming in the warm liquid.

Step 5: Sprinkle flour, baking powder, and baking soda over the top and whisk to begin incorporating, and then use a spatula to fold together just until the last of the dry ingredients disappear. Let sit for 10 minutes to allow the flour to hydrate.

Step 6: Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan on the counter two or three times to pop any air bubbles. Bake at 350° for 25 to 30 minutes, or until a skewer inserted in the center comes back clean or with just a few crumbs.

Make chocolate frosting

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely while you make the frosting.
• Melt the chocolate in a microwave safe bowl in 20 second bursts, stirring between each, until smooth. Let cool slightly.

Step 1: In a medium bowl, use a hand mixer to cream softened butter and salt.

Step 2: Sift in your powdered sugar and cocoa powder and beat until completely combined.

Step 3: Add the heavy cream and melted and cooled chocolate.

Step 4: Beat in on high speed until your frosting is fluffy and smooth.

Finish: Spread your double chocolate buttercream on top of the cake, slice, and enjoy. And you will enjoy 😉

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