Crinkle Cake
A rich chocolate crinkle-style dessert with a soft, brownie-like texture and a snowy powdered sugar coating. These tender chocolate rounds bake with dramatic cracks on top, making them perfect for holidays, cookie trays, or simple chocolate cravings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup powdered sugar for coating
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, stir the melted butter and granulated sugar until smooth and glossy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients to the wet mixture alternately with the milk, mixing until a thick, smooth chocolate batter forms.
- Cover the bowl and refrigerate for 30 minutes, until the dough is firm enough to roll.
- Scoop tablespoon-sized portions of chilled dough and roll them into balls.
- Roll each ball generously in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 25–30 minutes, until the tops are cracked, the centers are set, and the dark chocolate shows through the powdered sugar.
- Let the crinkles cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling helps the dough roll more easily and creates better crinkles. For a stronger chocolate flavor, add 1/2 teaspoon espresso powder to the dry ingredients.
Nutrition
Calories: 165kcal
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