Best 20 Chocolate Snack Cake Recipes

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Indulge in the ultimate chocolatey delight with our selection of snack cake recipes, each offering a unique taste experience. From the classic Chocolate Snack Cake, a timeless treat with its moist texture and rich chocolate flavor, to the decadent Chocolate Chip Snack Cake, loaded with melty chocolate chips for an extra burst of sweetness.

For those who prefer a moist and fudgy texture, the Chocolate Fudge Snack Cake is a must-try, while the Chocolate Zucchini Snack Cake adds a touch of healthy goodness with its hidden vegetable ingredient. If you're craving a cake with a crispy, golden crust, the Chocolate Coffee Snack Cake, infused with the aroma of roasted coffee, is sure to satisfy.

And for a truly indulgent experience, the Chocolate Peanut Butter Snack Cake combines the classic flavors of chocolate and peanut butter in a moist and fluffy cake, topped with a creamy peanut butter frosting. These recipes are not only delicious but also easy to follow, ensuring that every bite is a moment of pure chocolate bliss.

Here are our top 20 tried and tested recipes!

CHOCOLATE-BANANA SNACK CAKE



Chocolate-Banana Snack Cake image

This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 9

Number Of Ingredients 10

2 very ripe medium bananas
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
  • Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE SNACK CAKE



Chocolate Snack Cake image

This decadent dessert gets a little kick from coffee, which naturally enhances the cake's rich, chocolate flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon vanilla
1 cup cold strong brewed coffee or cold water
Ice cream or whipped cream, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
  • In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 22 g, TransFat 0 g

HOMEMADE CHOCOLATE SNACK CAKE



Homemade Chocolate Snack Cake image

THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 11

1 cup boiling water
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

EASY CHOCOLATE-BANANA SNACK CAKE



Easy Chocolate-Banana Snack Cake image

Snack cake has never tasted so good. This easy (no mixer needed!), chocolaty cake is a genius new go-to anytime you have ripe bananas on hand.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 container (5.3 oz) Greek vanilla yogurt
1 cup mashed ripe bananas (2 to 3 medium)
1/4 cup vegetable oil
3 eggs
3/4 cup plus 2 tablespoons miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
  • Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
  • Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g

CHOCOLATE CHIP SOUR CREAM SNACK CAKE



Chocolate Chip Sour Cream Snack Cake image

In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.

Provided by Joy Cho

Time 1h45m

Yield 16 servings (one 8-inch square cake)

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup (105 grams) all-purpose flour
1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature
2 tablespoons milk, at room temperature
1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping

Steps:

  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
  • Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
  • Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
  • Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

CHOCOLATE SNACK CAKE



Chocolate Snack Cake image

This rich cocoa cake from LeeAnn McCue is so tasty, there's no need to frost it. "But it's wonderful served warm with ice cream or whipped cream," suggests the West Springfield, Massachusetts cook. Sweetly priced at 8 cents a square, it's just the right size for a small family.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract

Steps:

  • In a bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

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

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.

CHOCOLATE CHUNK SNACK CAKE WITH CHOCOLATE MALT FROSTING



Chocolate Chunk Snack Cake with Chocolate Malt Frosting image

I've enhanced the classic snack cake to make it homey enough for an after-school treat but also special enough for festive occasions. I started with a simple yellow cake made with buttermilk for tang and tenderness. I added chopped bittersweet chocolate (I prefer a cocoa percentage around 65 percent or 70 percent) and iced the cake with frosting that features cocoa powder, melted chocolate and malted milk powder for loads of luscious flavor.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h20m

Yield 16 servings

Number Of Ingredients 15

8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
1 1/2 cups (6 ounces) chopped bittersweet chocolate
3/4 cup malted milk powder
2 tablespoons Dutch-process cocoa powder
1/4 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup (2 ounces) chopped bittersweet chocolate, melted
Pinch of kosher salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
  • For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
  • Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.

CHOCOLATE CHIP BANANA SNACK CAKE



Chocolate Chip Banana Snack Cake image

Make and share this Chocolate Chip Banana Snack Cake recipe from Food.com.

Provided by Joy1996

Categories     Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 cup sour cream
2 medium bananas, mashed (about 1 cup)
1 teaspoon vanilla
1 1/2 cups mini chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13x9" pan.
  • Stir together the flour, baking powder, baking soda and salt in a medium bowl.
  • Set aside.
  • Beat the sugar and butter together until creamy.
  • Add eggs, one at a time, until well blended.
  • Add sour cream, banana and vanilla; mix well.
  • On low speed, blend in flour mixture gradually until well incorporated.
  • Stir in 1 cup of the mini chocolate chips.
  • Pour batter into pan and sprinkle the remaining 1/2c.
  • chocolate chips over top.
  • Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.

DOUBLE CHOCOLATE BANANA SNACK CAKE



Double Chocolate Banana Snack Cake image

This is a really quick and easy recipe to whip up. Tip: if you have too many ripe bananas to eat, peel and freeze them. That way you'll always have them on hand to make this recipe (or any recipe that calls for mashed banana).

Provided by Deb Guglietti

Categories     Dessert

Time 1h5m

Yield 1 8inch cake

Number Of Ingredients 11

2 cups flour
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup mashed ripe banana
1/3 cup butter, melted
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 cup mini chocolate chips or 3/4 cup regular chocolate chips

Steps:

  • Mix together flour, sugar, cocoa, baking soda and salt.
  • Make a well in the centre of the dry ingredients.
  • Add milk, banana, butter, lemon juice and vanilla.
  • Beat with a fork till well blended, about 2 minutes.
  • Stir in chocolate chips.
  • Pour into greased 9-inch square cake pan.
  • Bake in preheated 350F oven 45-50 minutes or until toothpick inserted in centre of cake comes out clean.
  • Cool completely and cut into squares.

MICROWAVE CHOCOLATE CHERRY SNACK CAKE



Microwave Chocolate Cherry Snack Cake image

This microwave recipe for cake was demonstrated at a Tupperware party to showcase their microwave cookware. You don't need Tupperware's bundt pan to make this, but it must be micro safe and it must be a ring mold shape or the middle won't cook properly. It was really tasty and makes a nice snack cake, even if it isn't the prettiest looking cake I've ever made. The cherry pie filling makes it rather moist - and no, there is no butter or oil in this recipe.

Provided by HeatherFeather

Categories     Dessert

Time 17m

Yield 10 serving(s)

Number Of Ingredients 3

1 (18 1/4 ounce) box chocolate cake mix
1 can cherry pie filling
3 large eggs, beaten lightly

Steps:

  • You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
  • Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
  • Mix well.
  • Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
  • Let cool upside down on a wire rack.
  • Use a knife to help release the edges from the mold.

CHOCOLATE CHIP SNACK CAKE



Chocolate Chip Snack Cake image

Mini chocolate chips are a sweet contrast to the tangy sour cream in a luscious yellow cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 7

1/2 box Betty Crocker™ Super Moist™ yellow cake mix (about 1 2/3 cups)
1/3 cup water
1/4 cup sour cream
3 tablespoons butter or margarine, melted
1 egg
1 1/4 cups miniature semisweet chocolate chips
1/2 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
  • In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
  • Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE ZUCCHINI SNACK CAKE



Chocolate Zucchini Snack Cake image

I like to make this when the zucchini in my garden gets ahead of me. It's a great way to get children to eat their veggies! -Margo Seegrist, Shelton, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

1/3 cup butter, softened
1-1/4 cups sugar
2 eggs
1/2 cup buttermilk
1/3 cup unsweetened applesauce
2 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 cups shredded zucchini
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 172 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CHOCOLATE OAT SNACK CAKE



Chocolate Oat Snack Cake image

A sprinkling of walnuts and chips tops this subtly sweet treat from Bonnie Spaulding, Litchfield, New Hampshire.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 12

1-3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1-3/4 cups all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package (11-1/2 ounces) milk chocolate chips, divided
1 cup chopped walnuts

Steps:

  • In a small bowl, combine water and oats; let stand for 10 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 1 cup chips., Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 241mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.

REESE'S CHOCOLATE SNACK CAKE



Reese's Chocolate Snack Cake image

My family constantly requests this cake is constantly. I don't mind making it because it's surprisingly low-cal. And its yellow and orange toppings make it the perfect dessert for a Halloween party. -Eileen Travis, Ukiah, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 13

3-1/3 cups all-purpose flour
2/3 cup sugar
2/3 cup packed brown sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup Reese's Pieces
1/2 cup coarsely chopped salted peanuts

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Whisk together first 6 ingredients. In another bowl, whisk together water, oil, applesauce, vinegar and vanilla. Add to flour mixture, stirring just until blended. Transfer to prepared pan. Sprinkle with Reese's Pieces and peanuts., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.

RICH CHOCOLATE SNACK CAKE



Rich Chocolate Snack Cake image

You'd never guess this rich-tasting delicious chocolate dessert is much lighter than a traditional cake or brownie. The applesauce adds moisture and helps reduce the fat. -Carolyn Wolbers, Loveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 11

2 large eggs plus 2 large egg whites, room temperature
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 ounces semisweet chocolate, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
6 cups frozen vanilla yogurt

Steps:

  • In a bowl, beat eggs and egg whites. Add the applesauce, oil, chocolate and vanilla; mix well. Combine the dry ingredients; gradually add to egg mixture just until combined. , Pour into a 9-in. springform pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Carefully run a knife around edge of pan; remove sides of pan. Cut into wedges; serve with frozen yogurt.

Nutrition Facts : Calories 290 calories, Fat 9g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 177mg sodium, Carbohydrate 48g carbohydrate, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE-BANANA SNACK CAKE



Chocolate-Banana Snack Cake image

This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 9

Number Of Ingredients 10

2 very ripe medium bananas
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
  • Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g

FRUIT-SWEETENED SNACK CAKE WITH CHOCOLATE FROSTING



Fruit-Sweetened Snack Cake with Chocolate Frosting image

This cake gets all of its sweetness from dried fruit (and a little from the dairy and orange juice). That means no added refined sugar!

Provided by Food Network Kitchen

Time 1h30m

Yield 10 servings

Number Of Ingredients 15

2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the dish
2/3 cup dried apricots
2/3 cup golden raisins
1 tablespoon orange juice plus 1/2 teaspoon orange zest (from 1 orange)
1 3/4 cups whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup sour cream
5 pitted dates, chopped
1 ounce unsweetened chocolate, roughly chopped
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder

Steps:

  • For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish.
  • Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins.
  • Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
  • For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
  • Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve.

Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 41g grams, Fiber 5 grams, Protein 5 grams

CHOCOLATE SNACK CAKE



Chocolate Snack Cake image

Make and share this Chocolate Snack Cake recipe from Food.com.

Provided by FLUFFSTER

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 9

1 2/3 cups all-purpose flour
1 cup packed brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F.
  • Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2-inches.
  • Mix in remaining ingredients.
  • Bake 35-40 minutes or until wooden toothpick poked in center comes out clean.
  • Sprinkle with powdered sugar, if desired, or use icing of your choice, when cake cools.

Nutrition Facts : Calories 257.4, Fat 8.5, SaturatedFat 1.1, Sodium 215, Carbohydrate 42.8, Fiber 1.1, Sugar 23.6, Protein 2.8

CHOCOLATE CHIP SNACK CAKE



Chocolate Chip Snack Cake image

Instant pudding mix and cake mix cut the preparation time for this delicious cake that is loaded with grated chocolate chips. I often make it for weekend guests and work luncheons. It always goes over well.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1 package (10 ounces) miniature semisweet chocolate chips
4 ounces German sweet chocolate, grated, divided
Confectioners' sugar

Steps:

  • In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and half of the grated chocolate. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Sprinkle with remaining grated chocolate while slightly warm. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 396 calories, Fat 21g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • Use room temperature ingredients. This will help the cake batter mix together smoothly and evenly.
  • Do not overmix the batter. Overmixing can develop the gluten in the flour, which can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking can dry out the cake.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you want a richer chocolate flavor, use dark chocolate or cocoa powder.
  • For a more decadent cake, add chocolate chips or chunks to the batter.
  • If you want a lighter cake, use a combination of all-purpose flour and cake flour.
  • For a gluten-free cake, use a gluten-free flour blend.

Conclusion:

This chocolate snack cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and fluffy texture and rich chocolate flavor, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a sweet and satisfying snack, give this chocolate snack cake a try.

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