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Plated chocolate cake

Double Chocolate Snack Cake

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Course Dessert
Cuisine American

Ingredients
  

  • cups all purpose flour
  • cups white sugar
  • ¾ cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • 3 eggs
  • t tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup buttermilk
  • 1 cup freshly brewed strong coffee
  • 3 oz semi sweet chocolate, melted

Frosting

  • 1 cup unsalted butter
  • ½ cup all vegetable shortening
  • 4 cups confectioner's sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup buttermilk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F and grease a 13" x 9" cake pan. Set aside.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a large bowl, whisk eggs and vegetable oil together.
  • Add buttermilk, vanilla extract and almond extract to egg mixture and whisk until just blended together
  • Add dry ingredients to buttermilk and egg mixture and stir until flour is just incorporated.
  • Stir in freshly brewed coffee and melted chocolate and stir until blended and smooth
  • Pour into prepared pan.
  • Bake in preheated oven for 30 minutes or until a toothpick or fork inserted in centre of cake comes out clean.
  • Cool in pan for 45 minutes before frosting

Frosting

  • In a large bowl, beat together butter and shortening until smooth and creamy
  • Add 2 cups of confectioner's sugar and beat on low until all sugar is blended in.
  • Add remaining 2 cups of confectioner's sugar and cocoa powder, ad continue to beat until smooth
  • Beat in buttermilk and vanilla extract. Frosting should be thick, but smooth and creamy
  • Spoon half of frosting onto cooled cake.
  • Spread frosting evenly over cake, adding more frosting to cover the top of cake completely.
  • Cut into squares and serve.