Chocolate Sour Cream Fudge Snack Cake
Indulge in the rich decadence of this Chocolate Sour Cream Fudge Snack Cake—a perfect blend of moist, velvety texture and deep chocolate flavor. Featuring a luscious combination of unsweetened cocoa powder, tangy sour cream, and melty semisweet chocolate chips, this cake is a chocolate lover's dream. Its easy, one-bowl prep makes it an ideal dessert for both casual snacking and special occasions. Baked to perfection in just 35 minutes, this snack cake boasts a fudgy crumb and a hint of vanilla in every bite. Slice it up and serve as is, or take it over the top with a dusting of powdered sugar or your favorite frosting. Perfectly suited for family gatherings or midweek indulgence, this quick and irresistible treat will become your go-to chocolate cake recipe! Keywords: chocolate sour cream cake, fudgy snack cake, easy chocolate dessert, quick baking recipes.
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Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.25 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cup sour cream
- 0.5 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the melted butter, sour cream, milk, eggs, and vanilla extract until smooth and creamy.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Step 5
Fold in the semisweet chocolate chips to distribute evenly throughout the batter.
Step 6
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Step 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 8
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9
Once cooled, slice the cake into squares or rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1410.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4681.8 |
| Total Fat 238.1g | 0% |
| Saturated Fat 146.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 760.0mg | 0% |
| Sodium 2837.9mg | 0% |
| Total Carbohydrate 654.1g | 0% |
| Dietary Fiber 64.6g | 0% |
| Total Sugars 403.5g | |
| Protein 86.7g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 869.6mg | 0% |
| Iron 38.6mg | 0% |
| Potassium 3198.6mg | 0% |
Source of Calories