Chocolate Snack Cake

Ingredients

Make the chocolate ganache first, because it needs time to cool and thicken before it’s used to frost this cake.
Heat 1/4 cup of heavy cream in a heatproof bowl in the microwave for 15-30 seconds, until it’s just beginning to bubble.
Gently pour 1/3 cup of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1/2 cup or 85 grams of milk chocolate.
Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.
Mix in 1 Tbsp of unsalted butter, 2 tsp of corn syrup (optional), and 1/4 tsp fine salt until combined.
Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.

Pour 1/4 cup water and 1/4 cup granulated sugar into a small saucepan. Cook over medium heat, whisking continuously until the mixture starts to boil.
Remove from heat and whisk in 1 Tbsp cocoa powder. Pour into a small bowl to cool to room temperature, then cover and set aside. If you’re making this in advance, it can be stored in an airtight container in the fridge for up to 3 weeks.

Preheat the oven to 350°F / 175°C. Line and grease a round or square 8-inch metal baking pan.
Sift or whisk together 1 cup flour, 1 cup sugar, 1/3 cup dark cocoa powder, 1 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt in a large bowl. Set aside.
Into a separate, large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup oil, 1 egg, 1 tsp vanilla, and 1 tsp instant espresso (optional). Whisk together until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared pan. If desired, sprinkle 1/3 cup of chopped or mini chocolate chips on top of the batter. Bake for 28-32 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.
Let the cake cool in the pan for 10 minutes, then carefully flip it onto a wire rack to finish cooling. If you’re in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process.

While the cake bakes and cools, make the chocolate buttercream. Start by melting 1/4 cup of dark or milk chocolate with either a microwave or double boiler. Set aside to cool.
In a large glass bowl or the bowl of a stand mixer, beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth.
Mix in 1/4 cup cocoa powder, 1 tsp vanilla extract, and 1/4 tsp salt on a low speed.
Slowly mix in 1 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Once combined, mix in 1/4 cup of melted and cooled chocolate. The chocolate should still be fluid, but it shouldn’t be hot to the touch.
Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add extra heavy cream one tablespoon at a time. If it’s too thin, add in additional powdered sugar 1/4 cup at a time.
Once the ingredients are combined, stir by hand with a rubber spatula for a couple of minutes to make the frosting super smooth. Cover flush with plastic wrap and set aside.

If you made the chocolate simple syrup, use a fork to poke holes in the top of the cake. I like to space the holes about an inch apart. Use a silicone brush or kitchen brush to brush the cake with chocolate simple syrup to make it extra moist.
Use an offset spatula or the back of a spoon to spread the chocolate buttercream on top of the fully cooled snack cake.
The ganache should have thickened by this point and be scoopable. If you made it in advance and it’s chilled, set the container out a few hours ahead of time to let it come to room temperature before using it. You can also heat it in 10-second intervals in the microwave at half power, stirring between intervals until it softens and can be scooped.
Swirl the chocolate ganache into the chocolate buttercream, and top with a sprinkle of flakey sea salt and chocolate shavings (I use a chocolate bar and a vegetable peeler to make them). Then enjoy!