Perfect chocolate cakes when you need a snack!
Ingredients:
For the Cake:
- 1cupunsalted butter
- 1/3cupDutch-process cocoa powder
- 1cuphot water
- 2cupsall-purpose flour
- 1teaspoonespresso powder
- 2cupsgranulated sugar
- 1teaspoonbaking soda
- ยฝteaspoonsalt
- ยฝcupbuttermilk
- 2eggs
- 1teaspoonvanilla extract
For the Filling:
- 1/3cupDutch-process cocoa powder(sifted)
- ยฝcupsemisweet chocolate chips
- ยผteaspoonsalt
- ยฝcupheavy cream
- 1teaspoonvanilla extract
- ยผcupunsalted butter(at room temperature)
- ยฝcupvegetable shortening(at room temperature)
- 4cupspowdered sugar(sifted)
For the Icing:
- 1cupsemisweet chocolate chips
- 1tablespoonlight corn syrup
- ยฝteaspoonvanilla extract
- 1/3cupheavy cream
- ยพcuppowdered sugar(sifted)
Directions:
- 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.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 571kcal
Fat: 29g
Saturated fat: 15g
Cholesterol: 68mg
Sodium: 182mg
Potassium: 177mg
Carbohydrates: 75g
Fiber: 2g
Sugar: 60g
Protein: 4g
Vitamin A: 12%
Calcium: 3.7%
Iron: 11.9%
Stumbled across this while having flashbacks of Choco-bliss / Choco-licious. I do want to add though, that it wasn’t Little Debbie that released and marketed these. It was Hostess.
hi , i haven’t microwave for making the filling , is there any other way that i can do it?
thank you
Hi Peri, You can do that step with a double boiler set up on the stovetop.
Hiya, I’m new to baking and can’t wait to try some of your recipes. However I’m from England and I just wanted to know what all purpose flour is? In England we have either plain flour or self raising flour.
Thank you.
Mari
Hi Mari, You would want to use plain flour when all-purpose flour is called for.
I went over to my mothers today and we made these. They came out INCREDIBLE! I’m glad we added the espresso powder. It definitely enhances the chocolate. But it is okay if you don’t have it. Some say its optional. And the dutch cocoa powder was hard to find for us, so we were told we can substitute it for Dark Chocolate Cocoa powder (Hershey’s). It worked wonderfully. We will definitely be making these again. I grew up in the 80’s and I remember eating Chocobliss all the time. Deeeeeelicious! Thank you for this recipe!
I was wondering about the difference between baking soda and baking powder.. Would it be possible to use baking powder instead of baking soda?
Also, does the baking powder lose its effect if it is opened and refrigerated?
Thanks! :)
You usually cannot interchange baking soda and baking powder. Here is a good write-up on the differences: http://www.seriouseats.com/2010/06/what-is-the-difference-between-baking-powder-and-baking-soda-in-pancakes.html. If you scroll towards the bottom, you’ll see a succinct summary of the differences, as well as how you can test each to make sure it’s still active.
I have no memory of the 80’s for anything! Where did the time go and what happened to me? These look yummy and may make for Christmas as one of the desserts I’ll be bringing for dinner. Thanks for the recipe!
Made these today. The cake is super moist! This cake would also make a perfect Suzy Q with vanilla creme filling. Think I will try that. If you have trouble splitting the cake, dental floss will do the trick. Easy to hold even while running through the cake.
Slu…rrrp! I just HAVE to make this! Is there any alternative to heavy cream? I’m not quite fond of the greasy taste it sometimes tends to have…
Hi Shreya, I would use the cream; I’ve never experienced any type of greasiness from it. Cream is the common ingredient used when making a ganache or thick icing.
these look so yummy!
I don’t remember these… but they look delicious! I’ll try anything chocolate!