Chocolate Snack Cake (Eggless) / 8-inch Chocolate Sheet Cake
This ultra moist Chocolate Snack Cake is tender, soft, and sure to satisfy your chocolate cravings! It is an easy and simple recipe yet provides an indulgent taste with a rich and moist texture!
Ingredients
- ½ cup + 2 tablespoon (150ml) milk
- 1½ teaspoon white vinegar
- ½ cup (120ml) hot water
- 2 teaspoon instant coffee powder
- 1 cup (120g) all-purpose flour
- ¾ cup (64g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) oil
- ½ cup (120g) sour cream
- 1 teaspoon pure vanilla
Instructions
- Preheat the oven to 350°F (180°C).
- Generously grease an 8x8-inch cake pan with oil spray or butter and line it with parchment paper. Set it aside.
- Add 1½ teaspoon of white vinegar to the milk, mix well, and let it stand for 5 minutes.
- It is the DIY version of buttermilk. But if you have store-bought buttermilk, use ½ cup of it.
- Mix 1 teaspoon of instant coffee into hot water. If not using coffee, use only hot water. Set aside.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Whisk well. Then, add granulated sugar and mix well to combine.
- In a medium mixing bowl, whisk oil, sour cream, buttermilk, and vanilla together until the mixture is well combined and smooth.
- Add the wet mixture and hot coffee into the dry ingredients and mix until everything is combined. Do not overmix.
- Pour the cake batter into the prepared cake pan and bake for about 28-34 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely before removing from the pan.
Serving Suggestions
- This 8-inch chocolate sheet cake is super chocolatey and moist. So you can slice and serve the cake as it is.
- You can dust the chocolate cake with icing sugar before serving.
- Top the cake with your favorite frosting, such as vanilla buttercream, chocolate buttercream, cream cheese frosting, whipped cream, or chocolate whipped cream frosting.
- You can also serve the cake slice with vanilla or chocolate ice cream.
- Or, top the cake with chocolate ganache.
Storing and Freezing Suggestions
- The cake without frosting can be stored, tightly covered, at room temperature for three days.
- If you like the chilled cake, store the cake in the refrigerator for up to a week.
- The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting or serving.
- If you top the cake with frosting, it is best to refrigerate it until serving.
Notes
- Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
- Instant Coffee: If you do not want to add coffee, you can skip it and use only hot water instead.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 28 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: I have frosted the cake with chocolate whipped cream frosting in the pictures in this post. But you can frost the cake with your choice of frosting. This cake tastes delicious with vanilla or chocolate buttercream, cream cheese icing, whipped cream frosting, chocolate ganache, and many other cake frostings.
Nutrition (Approximate Values)
Calories : 224kcalCarbohydrates : 29gProtein : 3gFat : 13gSaturated Fat : 2gPolyunsaturated Fat : 3gMonounsaturated Fat : 7gTrans Fat : 0.05gCholesterol : 7mgSodium : 122mgPotassium : 129mgFiber : 2gSugar : 18gVitamin A : 75IUVitamin C : 0.1mgCalcium : 44mgIron : 1mg
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