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!

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.

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.

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! 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.  Its moist and fudgy but still has a light cake crumb.  It’s got a depth of flavor (which I would attribute to the coffee) and a distinct rich deep chocolate essence.

4.95 from 18 votes
The BEST cake for your chocolate cravings!
Chocolate Craving Cake
Prep Time
5 mins
Cook Time
21 mins
Total Time
26 mins
 

Small in size but not in flavor!

Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate craving cake
Servings: 9 slices
Author: Amanda Rettke
Ingredients
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) warm water, can use coffee
Frosting
  • 1 cup milk chocolate chips
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
Instructions
Cake
  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.
Frosting
  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

This Chocolate Craving Cake shared with permission from The 8×8 Cookbook.

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Comments

  • Jeanette Meehan says:

    Looks good

  • Diane duffy says:

    Well done from the uk

  • LaMonte says:

    How do you make this into a 13×9 cake pan size?

  • Nora says:

    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?

  • Dolly says:

    Wow wow wow
    Snowy day in Toronto and made this here beautiful
    Cake. Perfect

  • Sherylanne says:

    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. 😊

  • Pankey529 says:

    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).

  • Farjana says:

    If sour cream is not available what should I use?

  • Judith Robertson says:

    Can I use Gluten Free flour for this recipe ?

    • Jim flaherty says:

      Looks. Good

  • Jamie says:

    Any suggestions for high altitude? I’m at 4500+ ft.

  • Marlon says:

    Looks yummy ma’am. Kindly share your recipe for us.I want to make also. Thanks !

  • Saude says:

    Delicious recipe

  • Jean Steele says:

    Only a little vanilla flavoring was poured into the batter, however the recipe calls for 2 teaspoons. I dont want to ruin it by putting in the 2 teaspoons of vanilla if that is not correct.

  • Maria says:

    Queda delicioso!!! El frosting No queda muy dulce y el bizcocho queda suave y esponjoso.

  • Marlene Spaulding says:

    Love your baking hoping to have my own home business soon

  • Sharon says:

    I went to two different stores today but I couldn’t find a cake that I wanted for my birthday today. I wanted a death by chocolate but nothing came close. I found you on FB and I think I will make this one as it’s a lot of chocolate. Thank you

    • Amanda says:

      Happy birthday to you! I hope you saw that the frosting is not a “sweet” frosting. If you want you can use my chocolate ganache or buttercream if you want something sweeter!

  • Sam says:

    Better Than YUMMY!!!!❤️

  • Susan says:

    Great work

  • Stephanie Barrett says:

    Can you use a different pan?

  • Peggy Bishop says:

    I am going to try this, sounds a lot like Wacky Cake. Tks for the recipe.

  • Megan says:

    OMG this cake is amazing!! We really loved it. Also added some cinnamon 🙂

  • BETH English says:

    I just made the Chocolate cake very easy to through together, looks real good. Thank you.

  • Valerie Berry says:

    The cake is awesome. I did not care for the frosting. Scraped it off and used my go to butter cream frosting.

  • Lucy Woods says:

    One of the easier cake recipes I’ve had the pleasure of making. Tasted great! Great reviews!

  • R Gilliam says:

    Indeed, “batter will be VERY thin.” The baking directions include “bake (at 350) for 35 – 40 minutes OR until an inserted toothpick is removed (CLEAN, I assume, although the recipe here does not state this.).
    To achieve a thoroughly baked cake and to insert a toothpick into the center of my cake required 66 minutes baking time at 350. After 36 minutes of baking tome the center of my cake was still liquid.
    This may be helpful to someone having the same results with the recommended baking time.
    That being said, this is a great recipe for a great little cake that is very easy and quick when you are in the mood.
    Every bite is gone in a flash.

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