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!
Servings: 8 slices
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.