Chocolate Chunk Snack Cake with Chocolate Malt Frosting — Bake-Ahead Batches

At first glance, this may just look like your average vanilla cake with chocolate frosting. But it’s so much more than that. I’ve enhanced the classic to make a snack cake worth talking about.

First, let’s talk about the cake. I started with a simple yellow cake. It has buttermilk to add tang and tenderness, and pure vanilla extract and butter for flavor. It’s a simple, cozy base.

Then I added chopped bittersweet chocolate. Why not chocolate chips? I’ll admit that chips are the easy route. But chopped bittersweet chocolate has more to offer.

First of all, I like to use good-quality chocolate with a cocoa percentage around 65 or 70 percent. That’s easier to find in block form. Secondly, when you chop chocolate you end up with pieces of varying sizes, from chip-sized chunks to smaller flakes to even smaller chocolate dust.

When all of these pieces of chocolate get folded into the cake batter, every inch of cake gets a different degree of chocolate, making the eating experience varied and pleasant.

Next we have the frosting. I amped it up with a bit of malted milk powder. Malted milk powder is a combination of dried milk, barley malt and wheat. It’s naturally sweet, with a somewhat caramelized dairy flavor. It goes beautifully with chocolate. 

I doubled the chocolate flavor by adding both cocoa powder and melted chocolate, and rounded the whole thing out with plenty of butter. This frosting is super-rich and luscious. These two parts come together to make the snack cake homey enough for an after-school treat and special enough for the most-important occasion.

Related Links:

Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. She blogs about dessert at Love, Cake.

Next Up

Chocolate Graham Crackers — Bake-Ahead Batches

Make from-scratch graham crackers with chocolate for the best simple cookies — or s'mores starter — you never knew you wanted.

Raspberry Chocolate Bread Pudding — Bake-Ahead Batches

Turn leftover bread into a rich, easy dessert studded with chocolate chips and raspberries.

Apple Fritters — Bake-Ahead Batches

These light and crisp apple fritters get their gorgeous golden color from a quick trip into the fryer!

Pumpkin Scones — Bake-Ahead Batches

Bake tender, light-as-air scones enriched with seasonal pumpkin and spices. Top them with cream-cheese icing for a sweet treat.

Orange Poppy Bundt Cake — Bake-Ahead Batches

Tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor to this moist, tender-crumbed cake.

Pistachio-Orange Shortbread — Bake-Ahead Batches

This dense, crumbly cookie is studded with orange zest and nuts, and it's topped with a chocolate drizzle.

Apple-Cinnamon Blondies — Bake-Ahead Batches

These sweet squares are a cross between a chewy, buttery blondie and a fragrant apple cake.

Homemade Oatmeal Cream Pies — Bake-Ahead Batches

These nostalgic treats are chock-full of real oats, studded with nuts and raisins, and filled with a simple cream-cheese frosting that's just sweet enough.

Blueberries-and-Cream Slab Pie — Bake-Ahead Batches

Change the way you look at blueberries forever by making this simple slab pie out of wild, not cultivated, berries.

Ron Ben-Israel Bakes a Better Chocolate Cake

Chef Ron Ben-Israel of Food Network's Sweet Genius gives home bakers tips on baking the best-ever chocolate cake.

Related Pages