Mix in the Pan Chocolate Snack Cake

Okay Spring! I’m patiently waiting and I’m good and ready for warmer days, sunny days, greener grass, anything associated with spring! Here in Newfoundland today it is -10 degrees Celcius with 100 km wind gusts!  It snowed last night but thankfully, then it rained and washed it all away but it is gloomy and blah with occasional flurries!  It’s just bringing me down and my mojo in non-existent! I know that expecting spring on the island early is unlikely but it would be nice to have a couple of nice, calm sunny days…a girl can hope!  So while the weather outside is nasty, I have started my spring cleaning with hopes of spring arriving soon! Let’s say tomorrow 🙂

We all know that once you start spring cleaning, you need some sustenance (and by sustenance I mean something sweet!) to keep you going so I wanted something quick and easy and this Mix in the Pan Chocolate Snack Cake fit the bill perfectly.  Only takes a couple of minutes to stir together in the baking dish, pop in the oven for 20 minutes and it’s ready.  While it’s cooling, take a break from your cleaning, put on a spot of tea, cut a nice warm piece of cake and take your well deserved break!

Mix in the Pan Chocolate Snack Cake (makes 12 squares)

Printable Recipe

  • 2 ounces bittersweet / dark chocolate
  • 1/3 cup coconut oil
  • 1 1/3 cup flour
  • 1/2 cup sugar
  • 3/4 cup water
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 pkg (300g) semi sweet chocolate chips or chocolate chunks


Heat oven to 375 degrees.

Heat bittersweet chocolate and coconut oil in a 9 inch pan in the oven for about 4 minutes until the chocolate is soft and melted.  Stir to combine oil and chocolate.

Add the next six ingredients; beat with a fork for about 2 – 4 minutes until the batter is nice and smooth.  Add in half the chocolate chips or chunks and stir to combine.  Sprinkle remaining chips / chunks on top of batter.

Bake 20 – 25 minutes or until a toothpick inserted into cake comes out clean.

Enjoy! 🙂


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Recipe slightly adapted from Kraft Canada What’s Cooking Magazine

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