Triple Chocolate Snack Cake
Double Chocolate Snack Cake

This is a recipe that I've been wanting to post for a while now but Thanksgiving food plus my lack of a good enough photo kept getting in the way. Happily both of those issues are a thing of the past and I can now share this simple homey and deeply chocolate-y cake with you. Think of it as an early holiday gift!

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This is not a big time celebration cake although I'd be perfectly happy to celebrate with it anytime. There's no frosting or filling nor is it particularly eye catching. It's more of an I-was-in-the-mood-for-chocolate-cake-today kind of treat. And chocolate is the operative word here because not only is there cocoa powder in the batter but also melted bittersweet chocolate and chocolate chunks, which ensures that every bite you take will be an intensely rewarding chocolate experience!

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And surrounding all that chocolate-y goodness is a tender, moist crumb that perfectly balances out the sweet richness of the chocolate.

It's great as an afternoon snack or after dinner and I wouldn't say no to it either for an indulgent breakfast--hey, there are eggs and buttermilk in it right?! 

No matter what, you're going to want this in your repertoire. Happy Holidays!!

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Triple Chocolate Snack Cake

Makes one 8x8 or 9x9-inch square cake

Prep Time: 15 minutes; Bake Time: About 1 hour


  • 3/4 cup cake flour or pastry flour

  • 6 tablespoons unbleached, all-purpose flour

  • 6 tablespoons unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • ½ cup brewed coffee, cooled to room temperature

  • ½ cup well-shaken buttermilk

  • 1 teaspoon vanilla extract

  • 1 ¾ cups coarsely chopped dark chocolate, divided (about 10 ½ ounces or 300 grams)

  • ½ cup plus 2 tablespoons cubed unsalted butter at room temperature

  • 1 cup plus 2 tablespoons sugar

  • 1/2 teaspoon kosher salt

  • 3 eggs

The Recipe

1.  Preheat oven to 350º F and butter and flour or spray with nonstick cooking spray with flour in it an 8x8-inch or 9x9-inch pan. Set aside. 

2.  Into a medium bowl, sift both flours, the cocoa, baking powder and baking soda together and set aside. 

3.  In a large measuring cup, mix together the coffee, buttermilk and vanilla.  Set aside.

4.  Place ¾ cup of the chopped chocolate in the bowl of a double boiler set over simmering water. Once the chocolate has melted, remove the pot from the heat but leave the bowl over the hot water in the pot so that the chocolate stays warm.

5.  Using an electric mixer, beat the butter, sugar and salt together on medium-high speed until light and fluffy for about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl. On low speed add the flour mixture, beating just until incorporated. Pour in the coffee mixture and beat on low speed. Then fold in the melted and chopped chocolates.

6.  Scrape rhe batter into the prepared pan, smooth the top and bake for about 45 minutes to one hour. I like to test this at 45 minutes and if a tester inserted into the center comes out clean, it's ready. You can't realty tell by looking at it since the cake is dark and you don't want to overbake it. Let cake cool completely on a wire rack and invert onto a flat plate or another rack and then turn right side up. Or serve right from the pan itself. Any way you do this, people will be happy!!

7.  Cake keeps at room temperature well wrapped for about 4 days. 


Note:  Recipe adapted from Huckleberry by Zoe Nathan. I subbed cake flour for pastry flour and also baked it in a square pan instead of a loaf pan because the first couple of times I made this it overflowed in the loaf pan. 

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