This chocolate snack cake has the softest chocolate layers, a sweet apricot jam filling, and a homemade chocolate butter glaze on top. It's the perfect treat to enjoy with tea or coffee, or as a simple dessert for any occasion.
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Perfect Anytime Chocolate Snack Cake
This chocolate snack cake tastes like an actual cake, not some "healthy" version pretending to be one. It is soft, tender, and full of rich chocolate flavor. It is not overly sweet. My favorite part about it is that layer of apricot jam that adds a little surprise of flavor, which also make it like a real snack. It all comes together in one bow, and after baking the whole thing is finished with a simple chocolate glaze. I am pretty sure most of you you have never tried this version before. But once you do, you'll be making it over and over again. That's how good and easy it is.
Ingredients
You can find the full list with the ingredients quantities in the recipe card at the end of this post.
Ingredients helpful tips and swaps
- Kefir: Warm kefir activates the baking soda better. Just microwave it for 30-40 seconds and it is good to go. You can use buttermilk instead of kefir.
- Cocoa powder: I use unsweetened natural cocoa powder. Dutch-processed cocoa powder will make the cake even richer.
- Apricot jam: I usually use jam or fruit spread. You can try making it with raspberry jam or orange marmalade, try avoiding very sweet jams.
- Butter: Make sure it is cooled before adding to the batter to avoid scrambling the eggs.
- Sugar: I used all white granulated sugar. If you want deeper flavor, use half white and half brown sugar.
How to Make Chocolate Snack Cake
Prepare the cake
- With electrical mixer, beat eggs, sugar and salt on high speed for 3 minutes.
- Add warm kefir, melted butter, baking soda and cocoa powder. Mix again with a mixer on lowest seed until combined.
- Add the flour to the mixture.
- Beat again on lowest speed to form a creamy cake batter.
- Transfer the batter into 8x8 inch square pan lined with parchment paper.
- Bake chocolate cake for 25-27 minutes or until the toothpick comes out clean. Let the cake cool down for 10 minutes, carefully remove from the pan and peel off thee parchment paper.
Prepare the chocolate glaze
- In a small pan, whisk cocoa powder, sugar, and milk.
- Bring it to a boil over medium heat, turn the heat down to low and simmer for about 30 seconds.
- Take it off the heat, add cold butter and whisk until it melt.
- Set the glaze aside to cool down. It can be prepared ahead of time and stored in the fridge.
Assemble the Cake
- Slice cooled down cake horizontally into two layers.
- Spread the jam in the middle and cover with the top layer.
- Spread the chocolate glaze on top. It can be still slightly warm.
- Slice cake into 9 or 12 pieces and serve.
Storage Instructions
The cake stays fresh and soft for 3-4 days in the fridge, but the glaze sets firmer after one hour, making it even easier too slice.
Make sure to cover the cake tightly when storing in the fridge.
For the best results, bring it to a room temperature before serving. If you want that fresh baked feel, microwave a slice for 10 seconds before serving.
You can slice and wrap each slice in parchment paper, then freeze in a Ziploc bag for up to 2 month.
If you are into simple baked desserts like this, check out my easy one sheet pumpkin cake, carrot semolina cake, chocolate cranberry loaf, or chocolate pear cake.
📖 Recipe
Chocolate Snack Cake With Jam Filling
Equipment
- 1 large bowl
- 1 electric mixer
- 1 square 8x8 pan
Ingredients
Chocolate Snack Cake Ingredients
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- ¼ teaspoon salt
- 1½ cups (355 milliliters) whole milk kefir, warmed up
- 1 teaspoon baking soda
- ¾ cups (75 grams) cocoa powder
- 5 tablespoons (70 grams) butter, melted and cooled
- 1¼ cups (150 grams) all-purpose flour
Homemade Chocolate Glaze
- 3½ tbsp (20 grams) cocoa powder
- ¼ cup+1 teaspoon (60 grams) granulated sugar
- ⅓ cups (80 milliliters) whole milk
- 3 tablespoons (45 grams) cold butter
Jam Filling
- 10 ounce jar(283 grams) apricot jam or fruit spread
Instructions
Chocolate Cake Instructions
- Preheat the oven to 350℉. Line 8x8 baking pan with parchment paper.
- In a large bowl, beat eggs, sugar and salt for about 3 minutes until light and fluffy. 3 large eggs, 1 cup (200 grams) granulated sugar, ¼ teaspoon salt.
- Add warm kefir (30-40 seconds in a microwave), baking soda. cocoa powder, and melted butter. Beat on low speed just until combined. Add flour and mix again on low speed until you have creamy batter. Do not over mix it. 1½ cups (355 milliliters) whole milk kefir, 1 teaspoon baking soda, ¾ cups (75 grams) cocoa powder , 5 tablespoons (70 grams) butter, melted and cooled , 1¼ cups (150 grams) all-purpose flour.
- Transfer the batter in to prepared pan. Bake the cake at 350℉ for 25-27 minutes, until the toothpick comes out clean. Let it cool down for 10 minutes. Remove it from the pan and peel of the parchment paper. Let the cake cool down at room temperature.
- Using a sharp knife, slice the cake horizontally. Spread the jam filling, cover with the second layer. Spread the chocolate glaze on top. You can slice it and enjoy it right away or place it in a fridge for few hours for the glaze to set. 10 ounce jar(283 grams) apricot jam or fruit spread, ¾ cups homemade glaze
Homemade Chocolate Glaze Instructions
- In a small saucepan, whisk cocoa powder, sugar, and whole milk. Bring it to a boil over medium heat. Turn the heat to low and simmer it for about 30 seconds, while whisking it. Remove from heat and add cold butter, whisk well until the butter melts completely. Set aside to cool down while you bake and cool down the cake.3½ tablespoon (20 grams) cocoa powder, ¼ cup+1 teaspoon (60 grams) granulated sugar , ⅓ cups (80 milliliters) whole milk, 3 tablespoons (45 grams) cold butter.
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