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

1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water (you can use coffee here)

Frosting

1 cup milk chocolate chips
1/2 cup sour cream
1 teaspoon 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.

If the ads on my blog are driving you crazy, you need to read this.

Comments

Summer Jones says

June 29, 2017 at 6:24 pm

I want to add chocolate chips inside the batter. Would that work?

- Amanda says
  
  September 25, 2017 at 4:10 pm
  
  Sure!
  
Pooja Ahuja says

June 30, 2017 at 4:50 am

Can I use chocolate instead of cocoa powder .. please advise the quantity for the same

Monique Potgieter says

July 24, 2017 at 6:32 am

Do you have a recipe like this but for a vanilla cake? This cake is divine but would like to try a vanilla cake similar to this recipe.

Lynnette says

August 6, 2017 at 1:13 am

I just wanted to say thank you for sharing this recipe. I am pregnant and our baby is currently 1 week late and I am all kinds of frustrated so this cake really made me feel warm and happy inside! The frosting is so so delicious!!

Hafsa says

September 14, 2017 at 12:02 am

THE CAKE IS AWESOMEEEEE. Just loved the recipe Amanda. I tried it yesterday and it came out the most moist, soft and delicious cake I have ever baked. Must try people. Thank you soooooo much. Keep up the good work.