Best 2 Moist Chocolate Snack Cake Recipes

Searching for a delightful and moist chocolate snack cake recipe? Look no further! This article is the ultimate guide to finding the perfect recipe for your baking needs. With an array of options available, you'll discover moist and decadent cakes that will tantalize your taste buds. Whether you prefer a classic chocolate cake with a tender crumb, a fudgy and rich variation, or something with a unique twist, this article has it all. Get ready to embark on a journey of chocolatey goodness, as we unveil the secrets to creating the most delectable moist chocolate snack cake.

Here are our top 2 tried and tested recipes!

MOIST CHOCOLATE SNACK CAKE

Moist Chocolate Snack Cake image

I have made this cake for over 50 years. Otherwise known as "crazy cake," this classic, ender and moist dessert requires only a two-step procedure to make.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sugar
1/2 cup water
2 tablespoons plus 1 teaspoon canola oil
1-1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar, optional

Steps:

In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 261 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

SKINNIER MOIST CHOCOLATE SNACK CAKE

Skinnier Moist Chocolate Snack Cake image

If you are not a fan of cake mixes, this recipe is NOT for you! I enjoy tinkering with the mixes to see what can be added to, subtracted from or substituted for the recommended ingredients. Today's play-time began with a box of Pillsbury Reduced-Sugar chocolate cake mix and a handful of cappuccino flavored baking chips. I am quite pleased with the results - a very moist, fragrant cake that is a little easier on my waistline than most. I'm recording my experiment here so I can do this one again.

Provided by SusieQusie

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box reduced-sugar chocolate cake mix
1/2 cup egg substitute (or use 2 eggs)
1/3 cup vegetable oil
4 ounces prune baby food (1 jar)
3/4 cup nonfat milk (I used soy)
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 teaspoon cinnamon extract
1/4 cup cappuccino chips (optional)

Steps:

Preheat oven to 350°F.
Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.

Nutrition Facts : Calories 58.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.3, Sodium 20.4, Carbohydrate 2.2, Fiber 0.3, Sugar 1.5, Protein 1.4

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
Make sure your butter and eggs are at room temperature before you start baking. This will help them to blend together more easily and create a smoother batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This moist chocolate snack cake is the perfect treat for any occasion. It's easy to make and can be customized to your liking with different frosting flavors, toppings, and fillings. So next time you're looking for a delicious and decadent dessert, give this recipe a try!