Buttermilk Chocolate Snack Cake with Double Chocolate Buttercream
This one bowl Chocolate Snack Cake with Double Chocolate Buttercream is the perfect sweet addition to your brunch table. Easy to make, rich in flavor, and just the right size for sharing.
Servings: 8 servings
Calories: 235kcal
Ingredients
Cake
- 1 large egg
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup coffee hot (optional: stir in 1 teaspoon instant coffee or espresso)
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
Chocolate Buttercream Frosting
- ¼ cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tablespoon cocoa powder
- 1 teaspoon heavy cream or milk
- ¼ cup semi-sweet chocolate, chips or chopped
- Pinch of salt
Instructions
- Prepare oven and pan Preheat oven to 350 F (175 C). Grease and line an 9 inch square or round cake pan with parchment paper.
- Make the cake batter In a large mixing bowl, whisk together the egg, sugar, vegetable oil, buttermilk, vanilla extract, hot coffee, cocoa powder, and salt until smooth.
- Sprinkle the flour, baking powder, and baking soda evenly over the top of the wet mixture. Whisk gently to start incorporating, then switch to a spatula and fold until just combined. Do not overmix. If you have time, let your batter rest for 10 minutes to allow the flour to fully hydrate.
- Bake Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely before frosting.
- Make the buttercream Melt the chocolate in a microwave safe bowl in 20 second bursts, stirring between each, until smooth. Let cool slightly.
- In a medium bowl, beat the butter until creamy. Sift in the powdered sugar and cocoa powder, then add the heavy cream and salt. Beat until fluffy. Pour in the melted chocolate and beat until smooth and spreadable.
- Frost and serve Spread the buttercream evenly over the cooled cake. Slice and enjoy.
Notes
Buttermilk substitute: If you don't have buttermilk use an equal amount of sour cream, plain yogurt, or kefir.
Storage: Store at room temperature up to two days are in the refrigerator for five days.
Nutrition
Calories: 235kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 247mg | Potassium: 155mg | Fiber: 3g | Sugar: 31g | Vitamin A: 60IU | Calcium: 55mg | Iron: 2mg
