Cold Chocolate Snacking Cake is cool, dark, moist, and decadent — keep a batch in the fridge at all times! It’s a copy cat version of the famous Sara Lee chocolate cake, and it’s utterly irresistible.
You are watching: Cold Chocolate Snacking Cake
Do any of you remember Sara Lee chocolate cake, the kind that came in the little tin foil pan with the cardboard cover on it? — The cake was dense and moist, and the frosting was a thick fudgy layer on top. We ate it cold from the refrigerator, and you could cut it into slivers and snack on it continuously. It’s been one of those lingering food memories, and they haven’t made it for ages. You know where I’m going with this…
To be honest I wasn’t expecting to nail this right away. I figured the cake would rise too much, be too dry, or too fluffy. I thought it would be tough to get the texture of the frosting just right, and most of all I was sure it wouldn’t slice as sharply as it did in my memories. But it all came together, and on the first try! You are going to love this, even if you have no idea what I’m blathering on about.
Just remember, this isn’t a cake to serve at the end of a meal, or for a special occasion, or anything like that; this is a cake to squirrel away in the refrigerator and attack every now and again with a knife (I recommend leaving it right in the pan at all times.) It cuts cleanly, with sharp edges, so you can take the smallest sliver if you want to. No matter, it will melt in your mouth like a piece of fudge, only better.
What makes this cake unique is the deep dense chocolatey texture combined with the cold temp…there is no better snack in the world.
Yes you can cut it in a neat little square and serve it on a plate like a regular cake…
But why? Just leave it on the top shelf of the fridge and have at it.
Reader Rave ~
“I don’t know whose bright idea it was to invent ‘snacking cake’ but this cake is straight up deeeeelish! Really easy and seriously addictive. My husband cannot stop raving about it and I cannot stop sneaking bites. I am now obsessed with your website and all your recipes – especially the desserts! Thank you for this recipe!” ~ Lissa