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

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.

Chocolate Craving Cake in a Pan

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. The best chocolate cake!

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! It is NOT very sweet on its own. 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.  It’s moist and fudgy but still has a light cake crumb.  It’s got a depth of flavor and a distinct rich deep chocolate essence.

4.86 from 70 votes
The BEST cake for your chocolate cravings!
Chocolate Craving Cake
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

Small in size but not in flavor!

Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate craving cake
Servings: 9 slices
Author: Amanda Rettke
  • 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
  • 1 cup milk chocolate chips
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  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.
  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

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Seriously decadent chocolate cake that satisfy's every craving...

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  • Kayla says:

    How many calories per piece? I made it tonight cant wait to try it.

  • Leslie says:

    I made the frosting and put it on banana cake, it was amazinggggg!!! Definitely a keeper, thank you!! ❤️

  • Paul Vincent Stephenson says:

    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

  • Nicole says:

    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

  • Leanne says:

    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.

  • Kim says:

    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

  • Karlyn says:

    Can I substitute sour cream in the frosting?
    Do NOT care for sour cream

  • Sarah says:

    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¡

  • Hellen Najat says:

    I just love you naturally yes you are a Baker. Thank you for all the recipes

  • Valerie says:

    Does the cake freeze well if made ahead? Should I freeze with or without the icing?

  • Di cooke says:

    Wish the size of cake tin was included.

  • Margo Easton says:

    Can the whole milk be replaced by buttermilk?

  • Muna gurung says:

    I love way u bake cake.n m also really interested 2 bake but it not succeed

  • Susan says:

    I make 12 cupcakes with this recipe. I fill the center with caramel and top with ganache. Super quick and easy to make and they are absolutely divine.

  • Claudia says:

    I made the chocolate craving cake to surprise my daughter when she came over for dinner. It was so easy and just the perfect size cake for us! I didn’t have any sour cream so I made a chocolate buttercream frosting. Next time I’ll try it with the frosting you recommend. Thank you! It was delicious!

  • Cathy says:

    I am a fan of iambakercan I ask a recipe of cakes I love baking

  • Diane says:

    Looks wonderful. Trying to not gain
    Will try this

  • Raakhee says:

    Quick & very easy recipe to follow with great results

  • Smm says:

    Please help me what can I substitute egg with ???

  • Alex says:

    I have made so many chocolate cakes- but this is the one I keep going back to….its so easy, and so, so good!!! I have made it in the glass pyrex and also a rectangle cake tin- perfect every time!! Thank you!!

  • Val says:

    Love this recipe!! Super easy and delicious. Thank you 😊

  • Winni says:

    I have made this cake for my husband and kids. Oh my god! they have loved it. Thank you

  • Amber VanCuren says:

    My cakes turned out dry. I thought about possibly leaving out the water or adding more oil?

    • Amanda Rettke says:

      If they were dry they might be over-baked. I would consider calibrating your oven or even buying an inexpensive oven thermometer to test how hot it is. You could also just remove it a few minutes before the suggested baking times indicate.

  • Joan says:

    OMG – just made this and it’s the best chocolate cake ever! Great recipe! Thanks so much!

  • Irma Hernandez says:

    Hi. I want to make this cake but I need it to be a 9×13. Can you tell me how to adjust the ingredients please!

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