Chocolate Snack Cake: Easy, Single Layer Chocolate Cake Recipe (2024)

This chocolate snack cake bakes up so tender and is topped with decadent chocolate buttercream and chocolate ganache! It’s a chocolate lover’s dream.

While I love making layer cakes, sometimes a simple, single-layer chocolate cake is all you need!

How to Make This Decadent Chocolate Snack Cake

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below.

Step 1: Make the Chocolate Ganache Topping

Make the chocolate ganache topping first! It needs time to cool to room temperature.

Add the heavy cream into a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (takes me about 15-30 seconds in my microwave) or a double boiler.

Then pour in the dark chocolate and corn syrup and let the mixture sit for a minute.

After a minute the chocolate should be softened.

Stir the mixture until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter and fine salt.

Cover with plastic wrap placed flush against the top of the ganache to prevent it from forming a skin, then set aside to cool to room temperature.

If you need to make the ganache in advance, it can be covered and stored in the fridge for up to a month.

Step 2: Make the Chocolate Simple Syrup

The chocolate simple syrup in this recipe is optional but recommended.

The cake bakes up pretty moist on its own, but I like to add simple syrup so it stays moist for several days. I like to snack on it throughout the week, and the simple syrup ensures it’s just as moist on day 5 as on day 1.

The added moisture also makes this cake that much more delicious, and I think it helps balance the richness of the ganache. It only takes a couple of minutes to make, and I think it’s worth it!

After bringing the water and granulated sugar to a boil, remove the pan from heat and stir in the unsweetened cocoa powder. Then pour the mixture into a separate container to cool.

Step 3: Make the Chocolate Cake Batter

Next, we tackle the chocolate cake batter! Preheat the oven to 350°F/175°C and line and grease a round or square 8-inch metal pan.

Make the cake recipe following the recipe card at the bottom of this post.

Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.

Let the cake cool in the pan for 10 minutes, then carefully flip it onto a wire rack to finish cooling.

If you’re in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process.

Step 4: Make the Decadent Chocolate Buttercream

While the cake bakes and cools, make the chocolate buttercream.

If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.

Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide.

Once the frosting is made, stir it by hand with a rubber spatula to get it SUPER smooth. Then cover the buttercream with plastic wrap and set aside.

Step 5: Frost the Chocolate Snack Cake

If you made the chocolate simple syrup, use a fork to poke holes in the top of the cake. I like to space the holes about an inch apart.

Use a silicone brush or kitchen brush to brush the cake with chocolate simple syrup to make it extra moist.

Use an offset spatula or the back of a spoon to spread the chocolate buttercream on top of the fully cooled snack cake.

The ganache should have thickened by this point and be scoopable.

If you made it in advance and it’s chilled, set the container out a few hours ahead of time to let it come to room temperature before using it.

You can also heat it in 10-second intervals in the microwave at half power, stirring between intervals until it softens and can be scooped.

Swirl the chocolate ganache into the chocolate buttercream, and top with a sprinkle of flakey sea salt and chocolate shavings (I use a chocolate bar and a vegetable peeler to make them). Then enjoy!

Substitutions & Swaps in This Chocolate Snack Cake Recipe

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• All-Purpose Flour– This recipe turns out best with all-purpose flour. However, you can swap in a good gluten-free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten-free version.
• Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
• Dark Baking Cocoa – I like to use Hershey’s brand of dark baking cocoa, but you can also use Dutch-processed cocoa or black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
• Sour cream– You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil– Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
• 1 Large Egg– This recipe uses a large egg. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions and Swaps – Chocolate Buttercream Frosting

• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Dark Baking Cocoa – I like to use Hershey’s brand of dark baking cocoa, but you can also use black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
• Heavy Cream– Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
• Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add to the frosting. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.

Making This Chocolate Snack Cake in Different Sizes

This recipe can be made in a round or square 8-inch pan. Bake time will be a couple of minutes longer in a round pan than in a square pan.

This recipe can also be used to make two, 6-inch cake layers with one batch of batter. Bake at 350 F / 175 C for 30-33 minutes, or until a toothpick inserted in the center of the layer comes out with a few moist crumbs.

You can also make one, 9-inch cake layer. Bake at 350 F / 175 C for 30-35 minutes, or until a toothpick inserted in the center of the layer comes out with a few moist crumbs.

If you want to make a loaf cake using this recipe, use an 8.5×4.5-inch pan and bake for 50-60 minutes at 350 F / 175 C.

Can I Make This Single Layer Chocolate Cake in Advance?

You can make this cake in advance! A frosted cake can sit at room temperature for up to 2 days or be stored in the fridge for up to 5 days in an airtight container.

It can also last up to a month in the freezer. If you plan to freeze this cake, I suggest waiting to frost it until it’s thawed.

The ganache can also be made up to a month in advance. Store it in the fridge in an airtight container for up to a month. When you’re ready to use it, heat it in 10-second intervals until it reaches a spreadable consistency.

You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

Tips for Making the Best Chocolate Snack Cake

• Ingredients at room tempmix together better. Set out any cold ingredients ahead of time.
• Properly measure the flour(spoon into the cup measure, then level) oruse akitchen scaleto measure your dry ingredients.
• Mix the cake batter just until the ingredients are incorporated once you add the dry ingredients. This will ensure your cake bakes up tender and soft.
• Make sure the cake is fully cooled before you frost it. Otherwise, the frosting will melt right off the cake!
• Give the chocolate ganache time to cool to room temperature. This will give it a thicker consistency and make it easier to swirl into the frosting.

Let Me Know What You Think!

If you make this chocolate snack cake recipe, I’d love to hear what you think! Please leave a rating and let me know your thoughts with a comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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