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
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.
Can you use unsweetened nut based milk instead of cows milk?
These quickly rose to the top of me and my families favorite!! Easy to convert gluten free also! Make a double batch of chocolate muffin to make up for extra cheesecake batter and then you have extra cupcakes to eat cause they are truly delicious!!
What brand of cocoa powder did u use
This looks really Simple and amazing! M surely gonna try it!!
Amazing!!!!!!!
I’m gonna make two batches and put them together in a larger baking pan (9 × 13). Can I cook the cake the same amount of time or should it cook longer? Thanks!
Hi i am a big fan of urs. I realy lov baking ur cakes. Its always being a hit. I hav question what to do if i hav 11″x11″ baking dish. Same as urs. It will becone v.tjin slices? What to do then?
Thank you. This is the most delicious Chockie Cake I have ever baked. Definitely hit the spot for the cravings. Also perfect the next morning for breakfast! Now I am about to attempt to convert it to veganism and non-glutenism…. wish me luck!
This cake is beautiful and looks so mouth-watering delicious! I need it in my life NOW!
I will try tge chocolate carving cake soon
I love this recipe!!!! It’s super easy and so delicious it’s definitely my favorite chocolate cake recipe.
Can you give the recipe in grams and mls?
Really yummy cake. I like ur all recipes. Want to see a easy birthday cake video. Thanks in advance.
This was such a quick and easy cake. Came out delicious. I made it in a 6” spring form pan and iced when cool. Big hit at a family party! Only difference was longer bake time.
Beautiful recipe for me to try is look beautiful
Can you use almond flavoring if you don’t have the almond extract? Does it alter the outcome of the recipe?
I baked with the same recipe,but my cake does’t rise properly and cake surface cracked. Can you tell me what can i do.
Hi.. your recipe looks good. What can i replace the egg with if i want to make a vege cake. Tq.
Mi piacerebbe avere gli ingredienti in italiano grazie