Chocolate Craving Cake

filed under: Cakes on September 30, 2015

Chocolate cravings cannot be ignored! This perfectly proportioned cake will definitely satisfy every single craving! If you love the chocolate version, don’t miss my White Snack Cake! You may also love my Best Chocolate Cake (sheet cake) and find your favorite recipe on my 50 Best Cake Recipes list!


Chocolate Craving Cake

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!

How to Make a Chocolate Cake

First, I recommend reading through the ingredients and making sure everything is out and ready. The eggs and milk should be room temperature so getting them out of the fridge ahead of time will solve that for you. (Same with the sour cream in the chocolate frosting recipe.)

Make sure dry ingredients are sifted and measured properly. When measuring flour, get out your container or bag. Open it and use a fork to stir it, or sift it, loosening it up. Spoon the flour into a dry measure cup then use the back of a knife to level the cup off. (Or you can measure your ingredients on a scale.)

Use the proper tools. You can use a hand-held mixer (or even stir by hand) but make sure the ingredients are fully mixed and incorporated before moving on to the next step in the recipe.

Use the best quality ingredients if you are able! Dark cocoa’s or high-quality cocoa, fresh eggs, and good quality vanilla make a difference! Feel free to upgrade to all organic ingredients. When it comes to substitutions though, I do recommend making the recipe as-is first, then altering it to make it yours, including adjusting with High Altitude Baking Tips.

Chocolate Craving Cake in a Pan

Why Warm Water in Chocolate Cake?

Many chocolate cake recipes include coffee, but this recipe does not. You still need the moisture that coffee would bring, but can achieve the necessary results by using hot water instead.

Another reason that you want to use warm water when making a cake recipe is that it will help to even the baking process. You don’t want to add cold cake batter to a hot oven.

Warm water will also help bring eggs within the recipe to room temperature if they have been refrigerated. As I mention often, eggs should be at room temperature before adding to the cake batter.

Got a craving? I've got you covered. The best chocolate cake!

Chocolate Frosting (Read this before making!)

You will notice that there is no added sugar in the frosting. It is meant to complement and contrast the sweet cake! It is NOT very sweet on its own. 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 as I did, try my tips for baking a level cake.

This is one of the best chocolate cake recipes I have ever had the pleasure of eating.  It’s moist and fudgy but still has a light cake crumb.  It’s got a depth of flavor and a distinct rich deep chocolate essence.

4.88 from 78 votes
The BEST cake for your chocolate cravings!
Chocolate Craving Cake
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

Small in size but not in flavor!

Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate craving cake
Servings: 9 slices
Author: Amanda Rettke
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (63g) unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup (100g) whole milk
  • 1/4 cup (55g) oil
  • 2 teaspoon vanilla extract
  • 1/2 cup (118g) warm water, can use coffee
  • 1 cup milk chocolate chips
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  1. Preheat oven to 350°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°F.

  2. Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of stand mixer.
  3. 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.
  4. Add in warm water and gently stir- batter will be very thin.

  5. Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed.
  6. Cool for 10 minutes in the pan, then continue cooling on a rack until room temperature.
  1. 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.
  2. Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
  3. Spread over cooled cake.

Recipe Video

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Seriously decadent chocolate cake that satisfy's every craving...

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  • Sandra says:

    I love this recipe! It’s the perfect size! The cake is moist and delicious. It’s the perfect chocolate cake. Thanks for sharing it.

  • Judi says:

    Fantastic recipe ! First “scratch cake” ever made and it was scrumptious!!!!!!!

  • M.C.Krise says:

    Anxious to try the cake.

  • G says:

    Love this cake! Absolutely agree it’s the BEST chocolate cake I’ve ever eaten.

    Just wanted to check though.. the Recipe says 1 cup of choc chips for the frosting but in the video you say half a cup.. do we need to adjust how much sour cream is used for 1 cup of choc chips?

    • Elizabeth Keeney says:

      Hi, G! I work with iambaker and am happy to help with questions. Follow the written recipe. Have a great day!

  • Jenny says:

    Awesome cake. Love it. Will use this again.

  • Shirley hurlbert says:

    I love the pizza bite recipe. Need orezucchini recipes as my zucchini is really producin* right now.

  • Janice says:

    What a lovely cake recipe!
    Enjoyed it. Thanks for sharing 💜

  • Keely says:

    Easy and delicious! Thank you! Even my super picky nephew likes it! The only thing different i did was, I only had 2% milk instead of whole milk.

  • Ayesha Mirza says:

    Made this recipe several times turned out toooooooo gooood I even layered the frosting and applied syrup in-between and result was dense more moist and ultimate taste 😘😘 😘

  • Shalini Aggarwal says:

    Looks like a great recipe! Will baking it!

  • Kathy Rose says:

    I have to admit I was a little hesistant when the batter came out so thin but this was a DELICIOUS cake that was super moist!! Love it.

  • iyona luis says:

    Amazing recipe,ingredients are well described.The entire recipe is very well described.The cake turned vety delicious, so yummy to look at.

  • Naomi says:

    Hi. Can this recipe be doubled? Looks delicious but I’m serving a crowd!

  • Jessica Nazario says:

    Thank you for sharing this recipe! Can I use it to bake muffins?

  • Barbara says:

    So you can use just warm water OR warm coffee?

  • Nove Sanchez says:

    What will happen if I use less sugar? The recipe calls for 200g and so if I make it 100g , will it become dry?

    • Amanda Rettke says:

      I haven’t tested that so can’t speak to its effectiveness.

  • Elina says:

    Delicious and perfect birthday cake for me and my sister! Came out perfect
    Thanks a lot for the recipe!

  • Susan Cina says:

    Can I use skim milk and add a fat to recipe?

  • Geneva says:

    I cant wait to try it