Name: Knock Knock Snack Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: For the Cake:; 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup cocoa powder; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg at room temperature; 1/2 cup whole milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; For the Filling:; 1/2 cup unsalted butter, softened; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; For the Chocolate Coating:; 1 cup semisweet chocolate chips; 2 tablespoons coconut oil; 

Made from a blend of moist cake and creamy filling, wrapped in a loving embrace of rich frosting, the Knock Knock Snack Cake recipe I’ll be sharing is not just a dessert; it’s an experience. Perfect for after-school snacks, family gatherings, or when you need a sweet pick-me-up, this recipe will surely bring a smile to everyone’s face. And just like the best of jokes, it’s made to be shared.

Table of Contents

How to make Knock Knock Snack Cake

Ingredients

For the Cake:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg at room temperature
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

For the Filling:

1/2 cup unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons heavy cream

For the Chocolate Coating:

1 cup semisweet chocolate chips
2 tablespoons coconut oil

Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla. Beat until smooth. Then, carefully stir in boiling water. The batter will be thin.
Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Filling: While the cake is cooling, beat together the softened butter, powdered sugar, and vanilla extract until light and fluffy. Gradually add heavy cream until the mixture is smooth and spreadable.
Assemble: Once the cake is cooled, slice it horizontally to create two layers. Spread the filling evenly over the bottom layer, then carefully place the second layer on top.
Chocolate Coating: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Pour the chocolate coating over the assembled cake, using a spatula to spread it evenly over the top and sides. Allow the chocolate to set completely for about 1 hour at room temperature or 30 minutes in the refrigerator.
Cut into squares and serve.

Tips for Success

Cake Batter: If your cake batter is too thick after mixing, add a little more boiling water, a tablespoon at a time, until it reaches the desired consistency. However, remember that it should be relatively thin.
Filling Flavors: Feel free to add a twist to the filling by incorporating a drop of almond extract, peppermint extract, or even orange zest for a surprising flavor.
Smoothing Chocolate: Consider using an offset spatula for a super smooth chocolate finish. Work quickly as the chocolate-coconut oil mixture can set fast.
Serving: These cakes are best enjoyed at room temperature. The filling is creamy, and the cake texture is perfect.

Ingredients Substitutes

Creating a Knock Knock Snack Cake can be an adventure, especially when you’re trying to cater to different dietary needs or use what you already have in your pantry.

Cake Substitutes:

All-Purpose Flour: If you need a gluten-free alternative, a one-for-one gluten-free baking flour mix can be used. Alternatively, you can replace half of the all-purpose flour with whole wheat flour for a healthier option.
Granulated Sugar: You can use coconut sugar for a less refined sugar option. However, this will impart a slightly different flavor and could affect the color of the cake.
Cocoa Powder: If you don’t have cocoa powder, you might use the same amount of finely ground, unsweetened chocolate. This could alter the fat content, so you might need to adjust the oil slightly.
Egg: For those who avoid eggs, you can substitute the egg with 1/4 cup of unsweetened applesauce or use a “flax egg” (1 tablespoon flaxseed meal with three tablespoons water, let sit for 5 minutes).
Whole Milk: For a dairy substitute, you could use any non-dairy milk such as almond, oat, or soy. If lactose is the issue, lactose-free milk works, too.
Vegetable Oil: If you prefer, you can use melted coconut oil or canola oil instead.
Boiling Water: Hot coffee can be used as it enhances the flavor of the chocolate without making the cake taste like coffee.

Filling Substitutes:

Butter: Vegan butter can be a direct substitute for dairy butter if you want a vegan option. Make sure it’s a good-quality brand that whips well.
Powdered Sugar: You can use powdered coconut sugar, which is a less refined option.
Heavy Cream: You can use coconut cream or creamy oat milk for a dairy-free or vegan alternative.

Chocolate Coating Substitutes:

Semisweet Chocolate Chips: For a vegan alternative, use dairy-free chocolate chips. For a different taste, use dark chocolate or milk chocolate, depending on your preference.
Coconut Oil: Butter can be used instead of coconut oil if desired. However, the coating may not set as hard.

Final Thoughts

Remember, baking is both an art and a science. Sometimes using substitutes may require a bit of experimentation to get the results just right. Adjustments in baking times and temperatures might also be necessary. Enjoy the process, and don’t forget: the true essence of the Knock Knock Snack Cake lies in the joy and creativity of your baking adventure.

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