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.
i learned from your website how to make a chocolate cake it was marvelous! Thanks for sharing..
Made this cake. I loved it. Very moist. Best chocolate cake I have made.
I baked it.. it was amazing!!!
I love this cake the first time I made it I accidentally added balsamic vinegar instead of vanilla but then added the vanilla with it to. My family loved it that way to. This time I made sure that all I added was the vanilla and it’s good either way. I also instead of making it a cake I made cupcakes with it. Turned out great!
Please email me recipe.
I made this cake. My family tore it up!
Hi, can I do it without using mixer?
This cake is delicious and so easy to make! The icing is very creamy and thick, and it stays put. It is a chocolate lover’s delight! Thank you for sharing your recipe!
How many gram is ur 1 cup of flour seems like big portion then my measurement in malaysia. Or what is the accurate ways to measure the 1 cup?
Hi, I am from India. Tried your recipe and it’s a big hit in the family. Only thing is my toddler is lactose intolerant. So can I substitute milk for almond milk? Will I get the same result. Also I love your brownie recipe too. But what can substitute butter with for my toddler. Any suggestions would really really help. Thanks.
Excellent Recipe!!!!!!!!!!!!!! I believe it is key to have all ingredients at room temp!
My batter is runny..what should I do?
Bake it! 🙂