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.
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This cake fits the bill! Paired with a chocolate frosting that is nothing like I have ever imagined!
Chocolate Craving Cake
Ingredients
Cake
- 1 c all-purpose flour
- 1 c granulated sugar
- 1/2 c unsweetened cocoa powder
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. coarse salt
- 1 large egg
- 1/2 c whole milk
- 1/4 c vegetable oil
- 2 tsp. McCormick vanilla extract
- 1/2 c boiling water (you can use coffee here)
Frosting
- 1 c milk chocolate chips
- 1/2 c sour cream
- 1 tsp. 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.
Make sure you prepare your dish well! I love using GOOP (Homemade Pan Release) in this recipe.
If you plan on serving your cake right in the pan like I did, try my tips for baking a level cake.
This recipe is a winner and I am sure EVERY recipe Kathy shares in her book will be just as amazing.
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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.
I love the Chocolate Craving cake
Wow that’s very nice, so don’t u have baking school? Am really interested.
Will surely try this recipe the cake looks yummy
Looks so delicious and easy please send recipe I want to try this recipe for my family” thanks.
I love this
This cake looks real yummy and easy to make
What else frosting can we use…because in our area sour cream is not available
Must try to bake one looks yummy
Why boiling water….
Because some folks don’t want coffee in their cake. 🙂
I made this cake and it came out so moist and spongy. Such an easy yet perfect recipe.
I would like to make a bigger cake in a 9×13 pan. Can you give me measurements for that please! Parents birthday tomorrow and want to make this today. Thank you, Joyce
Hi, i just asked the same question! Did you ever get a response? If so, would you be willing to share? Thank you!😀
Do you have to refrigerate after you put the frosting on?
Is it a natural cocoa(Hershey) or Dutch processed cocoa?
mem,,, may i know how much gram 1 cup flour
I, too would prefer a 9 x 13 cake – I take it to church for the staff and an 8″ is not big enough
The amount of cake doesn’t’ change depending on what size pan you use. 🙂
I made this recipe as written. It produced a very moist heavy cake, which was nice. However, if you are not a dark chocolate lover this cake might be have too much chocloate flavor for you. It was almost to the point of being bitter. I did not care for the frosting. The sour cream gave a tangy taste to the milk chocolate chips that we did not like. I would make this in the future, but cut the amount of cocoa powder by half, and use a more traditional frosting. Thank you for being so kind as to post the recipe Amanda. Just different strokes for different folks
How woukd you change the measurements in order to make this in a 9×13 cake pan?
I love your recipies I look forward to see what you are going to post next. One day I’m going to print these off my phone and put your picture on it and give it to my daughters so they can have some great recipies. Thank you for providing such great recipies future generations.
Does it work if you double or even triple the batch??
And can you sift the dry ingredients?
Cause I have just done both of these questions and it looked different than the first time, but guess I will find out in 30 minutes!!
Shall i use whipp cream instead of sour cream
Thank u thank you lovely cake I made it and servers it with vanilla icecream
Thank you for sharing very easy n simple recipes
I need exact quantity as cup size may be different.
I made this cake and it was on point on my first attempt. Great recipe.Restaurant quality cake!!!