Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram @gardenboxbaking, TikTok @gardenboxbaking and YouTube @gardenboxbaking.
a little bit about the recipe
This double chocolate snack cake comes together so quickly, it’s perfect for a celebration or simply satisfying a chocolate craving. It’s moist and decadent, a chocolate lover’s dream!
ACTIVE: 15m
INACTIVE: 30m
TOTAL: 45m
PRINT RECIPE
directions
For the Chocolate Cake
Sift your dry ingredients into a large bowl. Add the buttermilk, oil, eggs and vanilla and mix until combined. Add in the hot coffee and mix until no lumps remain.
Pour the batter into a square baking pan and bake @ 350°F until done, about 20-25 minutes. Let cool completely.
For the Chocolate Frosting
While the cake is baking, make your frosting by beating the butter, milk and vanilla until smooth and creamy. Mix in the melted chocolate then the powdered sugar. Mix until fluffy and smooth.
Frost the cooled cake in the pan with a spatula and top with mini chocolate chips or chocolate curls.
Our cacao powder has the more-prized high-fat content. This natural cacao powder will yield rich chocolatey flavor in baked goods. No sugars have been added to this raw ingredient.
