one bowl chocolate snack cake with chocolate frosting

one bowl chocolate snack cake with chocolate frosting

Okay, okay. Let me preface this by saying this recipe is almost one bowl. Except for one teensy tiny bowl for melting chocolate in the microwave. But that’s it, I swear! The cake batter and frosting come together in the same bowl (after washing, of course). And it makes just enough cake to throw together on a whim when that craving really hits. I know you know what I’m talking about. Sometimes (all the time, for me), you just get that inexplicable need to destroy a piece of chocolate cake. With super chocolatey frosting. And sprinkles. I know you’re with me on this.

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I recently read a quote from Michael Pollan (author of The Omnivore’s Dilemma and In Defense of Food), “He showed the words chocolate cake to a group of Americans and recorded their word associations. ‘GUILT’ was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: ‘CELEBRATION’.” I’m all for starting the new year with healthier eating and trying to build better habits, but enjoyment deserves some of our focus too. What is life without a little chocolate cake here and there? Life not worth living, in my opinion. So keep up the good work with your resolutions, whatever those may be, but don’t forget to enjoy life (and cake) every once in a while. <3

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Products I used in this recipe:

Yield: 8 pieces

one bowl chocolate snack cake with chocolate frosting

prep time: 10 minscook time: 30 minstotal time: 40 mins


Chocolate Cake
  • 1 cup (125 g) all purpose flour
  • 1 1/4 cup (225g) sugar
  • 2/3 cup (60g) dutch processed cocoa powder (I use valrhona)
  • pinch of kosher salt
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 cup (100g) sour cream
  • 6 oz (3/4 cup) warm coffee
  • 1/3 cup neutral oil (canola or similar)
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla extract 
Chocolate Frosting
  • 6 oz (170g) good semi sweet chocolate, chopped (not chocolate chips)
  • 4 oz (1 stick, 113g) unsalted butter, at room temperature
  • 1 cup (125 g) powdered sugar
  • 2 tablespoons (20g) cocoa powder
  • 1/4 cup heavy cream, just slightly warmed


  1. To make the cake: Preheat an oven to 350 degrees F. Grease and line an 8x8 baking pan with parchment. In the bowl of a stand mixer, combine flour, sugar, cocoa powder, salt and baking soda. Whisk until there are no lumps. Create a well in the center and add the eggs, sour cream, vanilla, coffee, oil and vinegar. Whisk until everything is smooth. Pour the batter into the prepared pan and smooth. Bake for 30 minutes, or until a toothpick comes out clean. Remove the cake from the oven, cool for 10 minutes and then remove the cake from the pan and let cool to room temperature. 
  2. To make the frosting: Place the chocolate into a microwave safe bowl. In rounds of 30 seconds, microwave the chocolate, stirring in between each round, until the chocolate is melted. Don't go too long as you can burn the chocolate. Let cool for 10 minutes. After you've washed the stand mixer bowl that the chocolate batter was made into, add the butter to the bowl and beat with the paddle attachment until fluffy. Sift together powdered sugar and cocoa powder into the bowl and beat until fluffy. Add melted chocolate and warm cream and beat until very smooth and spreadable. Spread the frosting on the cooled cake and top with sprinkles. Cake can be wrapped and refrigerated for 1 week or kept covered at room temperature for 2 days. 


Please don't use chocolate chips in this recipe. Buy a bar of nice chocolate and chop it up. Chocolate chips are designed with stabilisers to keep their shape (hence why when you bake them, they still look relatively the same) and are not ideal for melting.
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