Is there anything better than a chocolate cake that’s rich, moist, and incredibly easy to make? This Double Chocolate Snack Cake is just that—a quick chocolate fix perfect for any time of the day. Whether you need an afternoon pick-me-up or a simple dessert to share, this cake is a winner. Plus, it’s packed with cocoa and chocolate chips, making it an indulgent treat you’ll want to bake again and again.
Recipe Tips:
- Don’t overmix the batter: Overmixing can result in a denser cake. Stir until just combined for a tender crumb.
- Add a topping: If you want to dress it up, consider a dusting of powdered sugar or a light chocolate drizzle, but I simply top with a ton of chocolate chips!
- Customize the chocolate chips: You can use dark, semi-sweet, or even white chocolate chips, depending on your preference.
- Instant Pudding: The pudding mix adds extra moisture, creating a softer, more tender crumb, while also intensifying the chocolate flavor. This simple addition takes the cake’s richness to the next level and ensures it stays moist for days! Plus, it gives the cake a velvety texture that makes each bite melt in your mouth.
- Pan: This recipe is made in a loaf pan but can easily be made into muffins! Reduce the time to 18-20 minutes total, still starting the oven at 400 degrees for 5 minutes and dropping to 325.
Storage Tips:
- Room Temperature: Store this cake in an airtight container at room temperature for up to 3 days. Make sure the cake is fully cooled before storing to avoid condensation inside the container.
- Refrigerator: If you’d like it to last longer, refrigerate the cake for up to 1 week. Wrap it tightly in plastic wrap or place it in an airtight container.
- Freezer: You can also freeze this cake for up to 3 months. Wrap it in plastic wrap and then aluminum foil to prevent freezer burn. To thaw, let it sit at room temperature or place it in the fridge overnight.
This Double Chocolate Snack Cake is perfect for chocolate lovers who want a no-fuss dessert that’s rich and satisfying. Whether you’re baking it as a treat for yourself or sharing it with friends, this cake is guaranteed to become a go-to favorite in your kitchen.
Double Chocolate Snack Cake
This Double Chocolate Snack Cake is so tender and packed with chocolate flavor. Perfect with a cup of coffee, an afternoon snack or to round out dessert!
Ingredients
- ½ cup salted butter melted, room temperature. You can use unsalted if you prefer!
- ¾ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- ½ cup whole milk
- 1 cup all-purpose flour
- 1 3.9 oz package of Instant Chocolate Pudding it must be instant!
- ½ cup unsweetened natural cocoa powder
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ¼ cup hot water
- 1 ½ cups chocolate chips I prefer milk chocolate but you can use whatever flavor you want!
Instructions
- Preheat the oven to 400°F (177°C) and grease an 8 ½ x 4 ½ inch loaf pan. Line it with parchment paper for easier removal. In a large bowl, whisk together the flour, cocoa powder, pudding mix, baking powder, and salt.
- In a separate bowl, whisk the eggs and sugar together until combined. Add the melted butter, milk, and vanilla extract, and mix until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Stir in the hot water to smooth out the batter. Use a spatula to fold in 1 cup of chocolate chips.
- Pour the batter into the prepared loaf pan and top with the remaining chocolate chips. Bake for 5 minutes, then without opening the oven drop the temperature to 325℉ and bake for an additional 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
BEST CHOCOLATE CAKE EVER!!! Seriously this cake was so amazing, super moist and dense and fudgy and full of chocolate flavor, I can’t wait to make this in the future! It deserves 100/10 stars truly incredible.
So happy you loved it!!!
This cake came out amazing. My kids absolutely loved it.
So glad your family loved it!!