Double Chocolate Chip Snack Cake

Sometimes you just need a slice of chocolate cake.

A simple, fluffy, moist, fudgey, slice of divinely chocolatey cake. And preferably one you can whip up in just a few minutes and eat warm from the oven…

It’s a mood. You know the kind. I know the kind. And This Double Chocolate Chip Snack Cake has your back.

This cake speaks for itself. It needs no frosting. It’s delicious on it’s own or warm from the oven with a scoop of ice cream… this is one of my most frequently made recipes.

I call it a snack cake because once you have it sitting on your counter… you’re going to be snacking on it every time you pass by. It’s so simple, but it’s just that good…

We’re not messing around here. Scroll down for the recipe and get that chocolate cake.

-KP

Double Chocolate Chip Snack Cake

Things you need…

Cake
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 cups all purpose flour
1/2 cup cocoa powder
1 tsp instant espresso powder (optional)
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 cup sour cream
1 cup chocolate chips

How to make…

Preheat your oven to 350 degrees and grease a 8×8 inch square baking pan.

In a large mixing bowl, cream together butter and sugars with an electric mixer until pale and fluffy. Add in eggs one at a time, beating well and scraping down the sides of the bowl between each addition. Once all the eggs have been added, beat on high until fluffy. Beat in vanilla.

In a small mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, cinnamon and salt. Add 1/3 of the dry ingredients to the wet ingredients and mix on low until just combined. Add in 1/2 of the sour cream and mix until just combined. Add another 1/3 of the dry ingredients and mix on low to just combine. Add in remaining sour cream and mix to just combine. Scrape down the sides of your bowl & add the last of the remaining dry ingredients and beat on low just until there are no lumps in your batter, being careful not to over-mix.

With a spatula fold in 3/4 cup of the chocolate chips. Pour batter into prepared cake pan & top cake with the remaining 1/4 cup of chocolate chips. Bake for 30-40 minutes or until the top is light golden brown and the center of the cake springs back to the touch. Remove from the oven and set on a wire rack to cool.

Now normally I can wait no longer than about five or ten minutes before digging into this cake, because it is absolutely heavenly when served warm. But you can certainly allow it to cool completely and it will still be incredibly delicious!

Enjoy