Chocolate cravings cannot be ignored! This perfectly proportioned cake will definitely satisfy every single craving.
I wanted a chocolate cake. No, I needed one. But I didn’t want to make a huge cake or get out special cake pans.
I just wanted the most decadent, rich chocolate flavor without a whole lot of fuss.
This cake fits the bill! Paired with a chocolate frosting that is nothing like I have ever imagined!
Chocolate Craving Cake
Created by Amanda on April 14, 2016
Ingredients
Cake
1call-purpose flour
1cgranulated sugar
1/2cunsweetened cocoa powder
3/4tsp.baking powder
3/4tsp.baking soda
1/2tsp.coarse salt
1large egg
1/2cwhole milk
1/4cvegetable oil
2tsp.McCormick vanilla extract
1/2cboiling water (you can use coffee here)
Frosting
1cmilk chocolate chips
1/2csour cream
1tsp.McCormick vanilla extract
Instructions
Preheat oven to 350 degrees F. Line an 8x8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325.
Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in bowl of stand mixer.
Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.
Add in boiling water and gently stir- batter will be very thin.
Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed clean.
Cool for 10 minutes in pan, then continue cooling on a rack until room temperature.
While cake is cooling, make the frosting.
In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.
Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
Spread over cooled cake.
This Chocolate Craving Cake shared with permission from The 8×8 Cookbook.
Tips for Success:
You will notice that there is no added sugar in the frosting. It is meant to compliment and contrast the sweet cake! If you prefer a sweeter frosting I recommend halving this Chocolate Buttercream recipe.
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Hi.. Its really looks yummy.. But its Hard to find sour cream in my place.. Can i skip it? Or replace it with What? Thx
Wow l very liked..chocolate cake..nyummy..tq.4 receipes.
All looks yummy and tempting
This seems the simplest but best cake recipes I have ever used and liked
Looks yummy l love chocolate cake
my 16 yo daughter made this for her friends and added cinnamon and nuts to the icing and it was amazing and super easy.
Since there is sour cream in the frosting does it need to be refrigerated?
I tried this recipe and it vame out so yum and delicious..
looks so yummy can I ask if it is possible to cook in steam