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!
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.
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This cake fits the bill! Paired with a chocolate frosting that is nothing like I have ever imagined!
Chocolate Frosting
You will notice that there is no added sugar in the frosting. It is meant to complement 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 as I did, try my tips for baking a level cake.
- 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) boiling water, can use coffee
- 1 cup milk chocolate chips
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 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°F.
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in the 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.
- Cool for 10 minutes in the pan, then continue cooling on a rack until room temperature.
- 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.
Recipe Video
This Chocolate Craving Cake shared with permission from The 8×8 Cookbook.
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How many calories per piece? I made it tonight cant wait to try it.
I made the frosting and put it on banana cake, it was amazinggggg!!! Definitely a keeper, thank you!! ❤️
Got the cake out and cooling. I used the parchment paper and made corners.Only a few drops laked through my seams. Now I must let is cool enough to apply my icing .Of course my lovely Polish wife had to come in and take over like the kitchen bully she is .I cant wait ti try it and will update after .Thank you again for the recipe
In the Frosting recipe it states 1 cup milk chocolate but in the video Amanda says 1/2 cup! Which one is correct? Thank you
Oh my gosh…wonderful cake! Just large enough for a few night servings for my husband & I.
Only problem I had was it sunk in the middle after I poked it with a toothpick. Did I do that too soon? Trying not to overcook it.
Is there a recipe
Like the Chocolate Crave Cake I a white cake instead
I’ve made the chocolate & it’s a winner for my family & friends
Please show if you have a white cake recipe
Thank you
Can I substitute sour cream in the frosting?
Do NOT care for sour cream
Such a simple chocolate cake fo make, so moist and rich! Substituted the sour cream for yogurt and it is now the best frosting I’ve ever had. Thanks for the recipe¡