Chocolate Craving Cake has the most decadent, rich chocolate flavor without a whole lot of fuss. Then, it’s paired with a chocolate frosting that is nothing like I have ever imagined! 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, and this cake fits the bill! Chocolate cravings cannot be ignored, and 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!
How to Make a Chocolate Cake
- Room temperature ingredients are important. Cold ingredients are harder to incorporate and can result in flat, lumpy, dense baked goods.
- Sifting dry ingredients is a good thing. 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 measuring 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.
- Good quality ingredients. Dutch process cocoa 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?
This recipe does NOT use coffee. You still need the moisture that coffee would bring, but can achieve the necessary results by using hot water instead. Using warm water when making this chocolate cake recipe will help the baking process. You don’t want to add cold cake batter to a hot oven.
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.
Can I use a 9×13 Baking Dish?
Yes, you absolutely can. No changes need to be made to the recipe, but it will not be as thick as in an 8×8 baking dish. Bake at 350°F for 28-32 minutes. The cake is done when an inserted toothpick is removed with crumbs, but no wet batter.
How to Store Chocolate Cake
As there is sour cream in the frosting, this cake does need to be refrigerated. When in an airtight container or wrapped with plastic wrap, it should last 2-3 days.
How to Freeze Chocolate Cake
I don’t recommend freezing with frosting on. To freeze the cake:
- First, allow the cake to fully cool in the pan.
- Next, place a layer of plastic on top of the cake. Then, place a cutting board or cooling rack on top.
- Flip the cake over. Remove the pan.
- Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause freezer burn.
- Finally, wrap it in a layer of aluminum foil, labeling and dating the cake. The cake will freeze well for 1 month and should be fine for up to 3 months.
More Chocolate Cakes
Chocolate Craving Cake
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (63 g) unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup (100 g) whole milk
- ¼ cup (55 g) vegetable oil
- 2 teaspoon vanilla extract
- ½ cup (118 g) warm water, or warm brewed coffee
Frosting
- 1 cup (168 g) milk chocolate chips
- ½ cup sour cream
- ½ teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350°F (175°C) if using a glass or ceramic baking dish. For a metal pan, set the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper and lightly grease the sides and bottom.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract. Mix on low speed until combined, then increase to medium and mix for 2 minutes.
- Stir in the warm water or coffee until fully incorporated. The batter will be thin.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a microwave-safe bowl, heat the chocolate chips at 50% power in 30-second intervals, stirring after each, until fully melted.
- Stir in the sour cream and vanilla extract until smooth and fluffy.
- Spread the frosting evenly over the cooled cake.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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.
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¡
I just love you naturally yes you are a Baker. Thank you for all the recipes