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Homemade Choco-Bliss Snack Cakes
Raise your hand if you remember the Hostess Choco-Bliss snack cakes from the glory days of the ’80s. These were one of the many “junk foods” that were seen few and far between at my house. I could probably count on one hand (maaaaaybe two) how many times I actually ingested a Twinkie, Ding Dong, Hostess Cupcake, Fruit Pie or any snack cakes during my entire childhood. They were always so tempting in the checkout line, but were usually off-limits. I didn’t even know the glory that was Little Debbie until I was in high school! Our high school somehow managed its class schedule so that every single Friday was a half day. Don’t ask me how it was done – it was a small, Catholic high school – but, suffice it to say, everyone was pretty happy with that arrangement. For four whole years, I never had school past 12:20pm on a Friday. Upperclassmen (juniors and seniors) were dismissed at 11:20 and freshmen and sophomores at 12:20. It was a tradition for the junior class to raise money for the prom by selling snacks and pop to the underclassmen to eat during their final period on Fridays. This is where I discovered the land of snack cakes, and there was no going back! Little Debbie managed to undo all of my mom’s previous 14 years of discipline. Oops! When I saw a recreation of the Choco-Bliss snack cakes – moist, chocolate cakes with a fluffy chocolate filling and rich chocolate icing – on King Arthur Flour’s website, I had to bake them up. Immediately.
These little babies are some of the most amazing chocolate treats that I have ever baked up. The chocolate cake is so incredibly moist and the filling is totally irresistible. It’s fluffy, sweet and incredibly chocolate-y. I couldn’t help taking taste after taste while I was assembling the cakes. It took so many tastes, in fact, that I totally ruined my dinner that day. No matter, it was absolutely worth it. On top of the filled chocolate cakes is a rich chocolate icing that sets firm and completes the snack cake recreation. No snack cake was complete without that fudgy icing on top, right?!
These are cut into snack cake-size portions, but there are two important things you should know: (1) With all of that chocolate, you’ll definitely want to eat these with a glass of milk; and (2) I have an extremely hard time eating just one at a time. Needless to say, I absolutely loved these chocolate snack cakes – they were a perfect replication of the original, and they brought back fun memories of high school and carefree Friday afternoons. I love when food can trigger memories!
MY OTHER RECIPES 
One year ago: Homemade Primanti Bros. Sandwich
Two years ago: Savory Corn and Pepper Muffins
Three years ago: Ultimate Ginger Cookies
Did you make this recipe?
1. Preheat oven to 350 degrees F. Line a 9x13-inch pan with parchment, then grease and flour the pan; set aside.
2. Make the Cake: In a small bowl, melt the butter, then stir in the cocoa powder and hot water until the cocoa is completely dissolved; set aside.
3. In a large bowl, whisk together the flour, espresso powder, sugar, baking soda and salt; set aside. Pour the cocoa mixture over the dry ingredients, stirring to blend completely. Add the buttermilk, eggs and vanilla, and stir with a rubber spatula until completely combined.
4. Pour the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the edges of the pan. Remove from the oven and cool completely on a wire cooling rack.
5. Make the Filling: Place the cocoa powder, chocolate chips, salt and heavy cream in a microwave-safe bowl. Microwave until the cream is very hot, and the chips have softened, about 1 minutes. Remove from the microwave and stir until the chips are melted and the mixture is smooth, microwaving again briefly if necessary. Stir in the vanilla and set aside.
6. In a large bowl, beat together the butter, shortening and half of the powdered sugar on medium speed until fluffy, about 3 to 5 minutes. Add the chocolate mixture and continue beating until smooth. Scrap the sides of the bowl and add the remaining 2 cups powdered sugar. Beat again until the filling is fluffy.
7. Assemble the Cakes: Turn the cooled cake out of the pan and cut it in half crosswise, to make two 9"x6.5" rectangles. using a long serrated knife, slice through the middle of each rectangle to make two halves (a top and a bottom).
8. Spread half of the filling on one bottom piece to the edge of the cake. Repeat with the other bottom piece. Top the bottom pieces with the top pieces. You should now have two chocolate-filled 9"x6.5" cakes.
9. Make the Icing: Combine the chocolate chips, corn syrup vanilla and heavy cream in a microwave-safe bowl. Microwave until the cream is very hot, and the chips have softened, about 1 minute. Stir till the chips have melted and the mixture is smooth, microwaving again briefly if necessary. Add the powdered sugar and beat on medium speed until smooth.
10. Spread the icing evenly over the two cakes. Working with one cake at a time, slice into nine 2x3-inch snack cakes. Repeat with the remaining cake for 18 total snack cakes.
Store the cakes at room temperature in an airtight container (you can wrap them individually in plastic wrap to keep them extra-fresh) for up to 3 days.
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Oooh, I’ve made these too, and they are so awesome! There’s definitely a fair amount of work involved in putting them together, but well worth it :)
Wouldn’t these be great to serve at a bridal shower with a nostalgic/retro kind of vibe?
Yes, for sure!
I just wanted to let you know how much we all loved the cake.Your cakes were a HUGE hit! Not only were they perfect,they tasted incredible as well. People that don’t even like cake were coming back for seconds…………
These look awesome! I could take down a box of Little Debbie, Hostess anything, Twinkies, you name it after sports practice when I was growing up like nobody’s business..but don’t buy them now for that reason – I love them so much! These look fabulous!!
Oh my Lord, you are a temptress!!! This looks absolutely delicious.
Yum! This sounds fabulous!
Looks like pure heaven!!!!!!!!!!
Wow, I’ve just been transported back in time. I had pretty much the exact same Catholic school Choco-Bliss obsession — mom didn’t allow them, so I’d buy them at 7-11 on the early dismissal days (my weekly opportunity to buy junk food, since I didn’t have a bus to catch). Additionally, I remember that they were my go-to snacks for our classroom “Read n’ Feed” sessions, when we were allowed to bring in snacks and read quietly for a half-hour. These days tended to coincide with “jean days” and as such were extra-super special. Now I simply gotta make these, and be further transported. Thanks so much for the trip down memory lane!
These look yummy. I am thinking I could just bake the cake in a jelly roll pan and then just cut it in half to stack. I always mess up whan I try to cut one layer of cake in half.I will have to try these very soon.
Hi Nancy, I think you could do that, but this is already baked in a 9×13, so be sure the sides of your pan is high enough, and watch the bake time so you don’t overbake it – the cake should be really moist.
How is it that I have never had one of these??? Impossible!!
They look like absolute perfection.
I’ve always wanted to make these off the KAF website. And you make these look super yummy too! I think I’ll finally have to do it!
Yes, I do remember these snack cakes! My mom packed them in my lunch for me :) I haven’t thought about them til this post. Michelle, I have to send this recipe to my sisters. We all LOVED them!
Oh. My. Goodness. These look sooooo good!!!
Oooooh, these bring back memories! Look heavenly!
So delicious!
ahhh yes, these are taking me back :)
Our family was actually a big fan of Little Debbie snack cakes. Always got one in with my lunch :) These kind were always my favorite, two layers of cake, with creme filling! I’ve got to give these a try and then take them to work so I don’t eat all of them.
So many layers of chocolate! Loving it!
I tend not to comment on chocolate desserts because I’m allergic to chocolate, but these look so unbelievably amazing that I couldn’t resist. I’m this close to throwing my allergy out the window to make them. Have you ever used carob? Do you think it would work in this recipe?
I remember eating all the Hostess sweets when I was way younger, but as I have grown, I’d much rather eat homemade goods. And, your blackberry pie bars just came out of the oven. Can’t wait to try them :)
Hi Laura, I have never tried baking with carob. If you have before and it’s been successful you could try it here. Let me know how it goes!
My mother and I shared an obsession with the Hostess Choco-Bliss bars. Why on earth did Hostess discontinue them? I may have to make these in her memory, trans fats be damned.
Actually, Crisco doesn’t have trans fat anymore, so there’s that :)