If you could snack on anything, why wouldn’t your first choice be cake? Snack cake is an easy cake recipe made in a rectangular baking dish. It is made to easily steal a slice when you need a small bite of something sweet.
This Triple Chocolate Coffee-Cocoa Snack Cake is a moist delight that has cocoa powder, white chocolate chips, and dark chocolate baking wafers all in one recipe. The cake is extra chocolatey due to the use of high-quality brewed coffee right inside the batter. Coffee always makes chocolate taste better!
Butter and brown sugar are a great way to start cake batter. The two are creamed together as a base before eggs, vanilla, flour, and cocoa powder are added. To make this cake unbelievably moist, black coffee is added. This makes the chocolate taste even more chocolatey, as the two are a classic combination.
The second chocolate element comes from white chocolate chips right in the cake. The color contrast makes this cake pretty. Walnuts and chocolate are a classic combination, so those are added along with the white chocolate chips. Both give the cake a nice texture among the tender cake.
After the cake is baked, the final chocolate element is added. Chocolate baking wafers are used because they melt beautifully and have a pure, rich chocolate flavor. They are melted down with some heavy whipping cream before pouring on top of the cake. As it cools, the ganache will firm up to a frosting-like consistency.
Since this cake is made to sit out, be sure to keep it covered. Moisture evaporates from the cake after cooling. If the cake sits out for too long uncovered, it will lose moisture and texture. Bake in a pan that has a removable lid or keep the cake covered tightly with plastic wrap in between servings.
When the kids need a sweet snack, make this cake. It is also great for a potluck because it can sit at room temperature as people help themselves. Slice into squares and your household can have a sweet treat all day long. Triple Chocolate Coffee-Cocoa Snack Cake is the tastiest snack there is!
Preheat the oven to 350 degrees F. Grease and flour a 9×12 baking dish.
In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add each egg one at a time, beating between each addition. Scrape down the sides of the bowl with a spatula and beat in the vanilla and salt.
In another large bowl, sift the flour, cocoa powder, baking soda, and baking powder. Discard any lumps from sifting. Beat the dry ingredients alternatively with the coffee in 3 additions, beginning and ending with the dry ingredients. Turn off the mixer when the batter is just combined. Do not overmix or else you will have a tough cake.
In another small bowl, add the white chocolate chips and walnuts. Sprinkle 1 tablespoon of flour over them and mix. Fold the white chocolate and walnuts into the cake batter using your spatula until everything is just combined. The flour keeps the white chocolate and walnuts from sinking to the bottom.
Pour the cake into the prepared baking dish and bake 40-43 minutes or until a cake tester comes out clean.
While the cake is still slightly warm, melt the chocolate wafers and heavy cream together in a double boiler until melted and smooth. Pour over the cake and allow it to cool completely.
Slice into squares and serve.