Name: Chocolate Snack Cake with Peanut Butter Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 squares
Cuisine: American
Ingredients: 0.33 cup dutch process cocoa powder; 1.5 tablespoons black cocoa powder; 3.5 ounces bittersweet chocolate; 0.46 cup hot coffee; 1.13 cups all-purpose flour; 0.5 cup granulated sugar; 0.25 cup brown sugar; 1.5 teaspoons espresso powder; 1 tsp baking powder; 0.5 tsp salt; 0.33 cup neutral oil; 0.25 cup whole milk; 0.25 cup plain whole milk greek yogurt; 2 eggs; 1 tsp vanilla; 0.5 cup unsalted butter; 1.5 cups peanut butter; 1.5 cups powdered sugar; 0.5 tsp salt; 1 tbsp heavy cream

Chocolate Snack Cake with Peanut Butter Frosting

Chocolate Snack Cake with Peanut Butter Frosting cover

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Chocolate Snack Cake with Peanut Butter Frosting

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.

In a medium bowl, combine the cocoa powders, chocolate, and hot coffee together. If the chocolate does not fully melt, heat in the microwave in 20 second intervals until fully melted.

In a large bowl, whisk together the flour, sugars, espresso powder, baking powder, and salt.

To the dry ingredients, add the oil, milk, yogurt, eggs and vanilla. Whisk until fully combined.

Add in the chocolate mixture and whisk until fully combined.

Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.

Allow cake to cool in the pan for a few minutes before removing to cool completely on a wire rack.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth.

Add the peanut butter and mix until fully combined.

While mixing on low speed, slowly add the powdered sugar.

Turn the speed up to medium, then add the salt and the heavy cream and beat until smooth.

Frost the cake as desired and enjoy!

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Tips & Tricks (5)

Bloom Your Cocoa Powder 🫗
Mix both cocoa powders with hot coffee before adding to the batter to bloom them—this releases deeper chocolate flavors and prevents dry streaks in your cake.
Greek Yogurt for Moisture 🥛
The plain whole milk Greek yogurt adds richness and tang while keeping the cake supremely fudgy; don't skip it as it's essential for the tender crumb texture.
Cream Peanut Butter Thoroughly 🥜
Beat the peanut butter with softened butter for 2-3 minutes until pale and fluffy before adding powdered sugar—this creates an airy frosting that spreads smoothly without cracking.
Room Temperature Everything 🌡️
Bring eggs, yogurt, and milk to room temperature before mixing to ensure proper emulsification and a tender cake crumb without overmixing.
Chill Frosting Before Spreading ❄️
Refrigerate the peanut butter frosting for 15-20 minutes after making it so it firms up slightly for easier, neater spreading without disturbing the delicate cake layer.