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.
If the ads on my blog are driving you crazy, you need to read this.
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.
Well done from the uk
How do you make this into a 13×9 cake pan size?
Hi,
I’ve made the craving choc cake few times and always a hit.
Wondering is it possible to turn it into cupcakes as wanna make it for school bake.
If yes how long Shld I bake it?
Wow wow wow
Snowy day in Toronto and made this here beautiful
Cake. Perfect
Best chocolate cake we have had in a while!
Easy, followed exact recipe. Used the coffee, as the boiling water replacement.
Removed all our chocolate cake recipes on Pinterest, and this is now our “go to” chocolate cake recipe. Also, love that it is just enough cake, and there will not be any waste. Believe me!!!
Thanks for this fabulous recipe. 😊
It came out beautifully, I did substitute buttermilk for the milk and cream cheese for the sour cream in the frosting (I had to add a couple of teaspoons of hot water to smooth out the frosting).