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, including adjusting with High Altitude Baking Tips.

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.

4.9 from 97 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) vegetable 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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  • Javaria says:

    I want caramel caje recipe plzz guide with caramel syrup

  • Priyanka Singhania says:

    I have see the cakes they are just woow.
    Can I have some eggless recipe pls.

  • Cindy says:

    Made chocolate craving cake. Huge hit with family and easy to make. Doubled recipe and came out great!Rate a 5 out of 5.

  • Cheryl Renee Brown says:

    Hi again in the video you said a half of cup of chocolate chips but on the recipe it calls for 1 cup will you please tell me which is it?

    • Amanda Rettke says:

      Written recipe is correct.

  • Torty says:

    Thank you so much for this recipe it was unbelievably good. I really enjoy your blog as you exude such warmth and kindness:)

  • Kendra Eddy says:

    What would the bake time be for a bundt pan? Would love to make for St Lucy’s feast day/ my youngest birthday next week

    • Amanda Rettke says:

      I haven’t made it in a bundt pan and it’s a smaller cake so I am not sure it would work.

  • Bela Luthra says:

    Comes out perfect every time! Thanks

  • Grace Ntuen says:

    Wawu thank you so much ma
    Ur receipe is fantastic,I just say let me try it this morning as I was searching for a perfect moist chocolate cake,am so happy I caught one here very rich in taste

  • Grace Ntuen says:

    Please how long can this chocolate cake stay I want to used for a wedding cake

  • Brittany says:

    How many calories for a slice? How simple and delicious this was 🙂

  • Rhonda Crass says:

    I am so impressed and amazed with the information you provide prior to the recipe. With so may changes in education, positive and negative, I learned many details in baking from great home economics classes in public schools. Your notes with each recipe reminds me of those classes. I’d compare it to reading every page of a great book to studying the cleft notes. Or maybe that would be an analogy. Is it Cleft or Kleft notes? I never bought those. Everything can serve some purpose. I enjoyed the details of learning. Great job providing the whole story.

  • Maurice says:

    Best Chocolate Cake EVER. My go-to cake for short notice visitors

  • Marie says:

    This recipe looks delicious, I was wondering if I can use 2% milk instead of whole milk?

    • Elizabeth Keeney says:

      Hi, Marie! I work with iambaker and am happy to help with questions. We have not tried 2% milk in this recipe, but it should work just fine. Have a great day!

  • Amy says:

    Man! Did this hit the spot! So chocolate-y and super MOIST! Wonderful tangy frosting. My craving was extremely satisfied. 😊🍫

  • Carolyn says:

    Hi..Just made this and it looks fabulous. But in the video you use different ingredients/measurements? You said baking powder and baking soda in the recipe, but just one of them in the video? And the frosting, the recipe says 1 cup of milk chocolate chips..but in the video you say 1/2 cup. Which is better for these? Thanks!

    • Elizabeth Keeney says:

      Hi, Carolyn! I work with iambaker and am happy to help with questions. Follow the written recipe. I hope you love the cake and have a wonderful day!

  • Gayle b says:

    Just made this tonite – delicious ! I used the convect setting so didn’t bake the full time – added about a 1/2 cup of powdered sugar to the frosting – used Hershey’s dark cocoa in the batter – yum yum

  • Alexis says:

    LOVE THIS RECIPE! I read up on a few of the other articles about the basics of baking. This was my first time making a cake by scratch and I loved how it turned out! I ended up using coffee instead of water. I was nervous about the frosting but it was delicious!!

  • Vish says:

    Hi can I please know the quantity if I am making this for 12 slices?

  • Mary Ann Michelle Yuson says:

    I love it. I made it more than once that I cannot count it anymore. Sometimes I double the recipe for my cake orders. Thank you for sharing your recipe 😊

  • Yolanda M. Garcia says:

    Made this cake last night sweetie loved it!
    It was perfect he said.

  • DonnaB says:

    OMG! This is sooooo good! Came together so easily! Definitely will be making this again and again!! I love your website. Thank you so much!

    • Amanda Rettke says:

      Thank you, Donna! So glad you enjoyed it!

  • Janet Perry says:

    Absolutely fantastic! Thank you, Amanda!

  • Johanna says:

    Great recipe! Thank you. Can I sub buttermilk for regular milk? Thanks

  • Chi says:

    What kind of oil do you use in the recipe?

    • Elizabeth Keeney says:

      Hi, Chi! I work with iambaker and am happy to help with questions. Use vegetable oil. Have a great day!

  • Marilyn says:

    This is so delicious. I have made it twice this past week. It is my favorite chocolate cake. Thank you for posting this recipe.