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Rye chocolate snack cake squares on a wooden board showing moist dark crumb with chocolate chip pockets

Rye Chocolate Snack Cake

A one-bowl rye chocolate snack cake with a moist, nutty crumb. Ready in 30 minutes, no frosting needed.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 9 squares
Calories: 285
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 150 g dark rye flour spooned and leveled
  • 40 g Dutch-process cocoa powder
  • 150 g granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
Wet ingredients
  • 120 ml strong brewed coffee hot
  • 80 ml neutral oil vegetable or sunflower
  • 120 g sour cream full-fat, room temperature
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
Mix-ins
  • 100 g dark chocolate chips 60-70% cacao, tossed in 1 tsp flour

Method
 

  1. Heat the oven to 175 C / 350 F. Grease an 8x8 inch square baking pan and line the bottom with parchment paper.
  2. Sift the dark rye flour and cocoa powder together into a large bowl. Add the sugar, baking soda, baking powder, and salt. Whisk until evenly combined.
  3. In a separate bowl or large measuring jug, whisk the hot coffee with the oil until combined, then add the sour cream, eggs, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula until just combined - stop as soon as no dry streaks remain.
  5. Toss the chocolate chips in 1 tsp of flour to lightly coat, then fold them into the batter.
  6. Pour the batter into the prepared pan and smooth the top evenly with the spatula.
  7. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Let the cake cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing into 9 squares.

Notes

For a crackly top, sprinkle 1 tbsp of coarse sugar over the batter just before baking. The rye crumb firms slightly as it cools, so don't judge doneness straight from the oven.