Luscious and light, this Chocolate Snack Cake offers a sweet and simple fix for the chocolate and hazelnut lovers. Serve it for a special birthday or just because—it’ll fit any occasion and satisfy any craving.
Chocolate Snack Cake
Makes 1 (9-inch) cake
Ingredients
- ¼ cup (57 grams) unsalted butter, melted and cooled slightly
- ¼ cup (56 grams) neutral oil
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 3 tablespoons (15 grams) Dutch process cocoa powder
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon kosher salt
- ¾ cup (180 grams) whole buttermilk, room temperature
- 3 ounces (86 grams) 60% bittersweet chocolate, melted and cooled slightly
- Chocolate-Hazelnut Swiss Buttercream (recipe follows)
- Garnish: rainbow sprinkles
Instructions
- Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, place melted butter and oil. Add sugars, eggs, and vanilla, whisking until completely combined.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, whisking just until combined after each addition. Fold in melted chocolate just until combined. Pour into prepared pan.
- Bake until top is dry and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack.
- Using excess parchment as handles, remove cooled cake from pan, and place on cake plate. Spread Chocolate-Hazelnut Swiss Buttercream on top. Using the back of a spoon or an offset spatula, spread and swirl buttercream as desired. Garnish with sprinkles, if desired.
Chocolate-Hazelnut Swiss Buttercream
Makes 3 cups
Ingredients
- ¾ cup plus 2 tablespoons (174 grams) granulated sugar
- 3 large egg whites (90 grams), room temperature
- 1 cup (227 grams) unsalted butter, softened
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
- ¾ cup (192 grams) chocolate hazelnut spread
Instructions
- In a heatproof bowl of a stand mixer, whisk together sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
- Carefully return bowl to stand mixer fitted. Using the whisk attachment, beat at medium-high speed until stiff peaks form and bowl is cool to the touch, 7 to 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. (If buttercream breaks, beat for 2 to 3 minutes, and the emulsion will come back together.) Beat in vanilla and salt. Reduce mixer speed to medium, and beat in chocolate hazelnut spread until well combined. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let come to room temperature and rewhip before using.
