Description
A classic chocolate snack cake with a tender cocoa base, creamy filling, and glossy fudge glaze.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 60 g (3/4 cup) unsweetened cocoa powder
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 5 g (1 tsp) fine salt
- 120 ml (1/2 cup) neutral oil
- 240 ml (1 cup) whole milk, warmed
- 2 large eggs
- 120 g (1/2 cup) sour cream
- 10 ml (2 tsp) vanilla extract
- 480 ml (2 cups) heavy cream
- 60 g (1/3 cup) powdered sugar
- 5 g (1 tsp) unflavored gelatin
- 150 g (3/4 cup) granulated sugar for glaze
- 60 g (1/2 cup) unsalted butter
- 30 g (1/3 cup) cocoa powder for glaze
- 120 ml (1/2 cup) whole milk for glaze
- pinch of salt for glaze
Instructions
- Preheat the oven to 175°C (350°F) and prepare a 9 x 13-inch pan with parchment and butter.
- Sift together flour, cocoa, baking powder, baking soda, and salt into a bowl.
- Whisk sugar, oil, eggs, and vanilla until smooth; mix in milk and sour cream.
- Pour the wet mixture into the dry and fold gently until just combined.
- Spread the batter in the prepared pan and bake for 28–35 minutes until done.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
- Whisk gelatin with water, bloom, heat, and dissolve for the whipped cream.
- Brush each layer of cake with simple syrup and fill with stabilized cream.
- Combine sugar, butter, cocoa powder, and milk in a saucepan to make the glaze.
- Pour the glaze over the cooled cake and chill before serving.
Notes
Make sure to use room temperature ingredients for better texture. Use gelatin for hot climates to stabilize the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg