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Baking recipe · from the recipe book

Fudgy Cocoa Snack Cake with Chocolate Chips

A deep, dark cocoa cake with a moist, tender crumb made with hot coffee and buttermilk, studded with melty chocolate chips on top.

Fudgy Cocoa Snack Cake with Chocolate Chips

Ingredients

  • 2⅛ tsp10 gUnsalted buttersoftened, for greasing the pan
  • 1½ cups190 gAll-purpose flour
  • 1 cup200 gGranulated sugar
  • ½ cup50 gUnsweetened cocoa powdersifted
  • 1¼ tsp6 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 2 large100 gEggsat room temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatat room temperature
  • ⅓ cup90 gCanola oil
  • 2 tsp8 gVanilla extract
  • ½ cup (120 ml)120 gBrewed coffeefreshly brewed and hot
  • ½ cup90 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan with the butter.
  2. In a large bowl, whisk the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt until no cocoa powder lumps remain.
  3. In a second bowl, whisk the eggs, buttermilk, canola oil and vanilla until smooth.
  4. Pour the egg mixture into the flour and cocoa mixture and stir just until combined.
  5. Slowly whisk in the hot coffee; the batter will be thin and glossy.
  6. Pour the batter into the greased pan and scatter the chocolate chips evenly over the top.
  7. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean (a little melted chip is fine).
  8. Cool the cake in the pan on a rack for at least 1 hour, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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