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!

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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.

The BEST cake for your chocolate cravings!
4.89 from 129 votes

Chocolate Craving Cake

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Small in size but not in flavor!

Ingredients

Cake

  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (63g) unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup (100g) whole milk
  • ¼ cup (55g) vegetable oil
  • 2 teaspoon vanilla extract
  • ½ cup (118g) warm water, (can use coffee instead)

Frosting

  • 1 cup milk chocolate chips
  • ½ cup sour cream
  • ½ teaspoon vanilla extract

Instructions

Cake

  • 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.
  • 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 warm 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 with a few crumbs. There should not be wet batter, but a few crumbs is good.
  • Cool for 10 minutes in the pan, then continue cooling on a rack until room temperature.

Frosting

  • 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.

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.

 

 

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. In the video, you only use baking powder. The recipe calls for baking powder and baking soda. Should I use both?

  2. Thank you Amanda! My sister went to work requesting something nice for when she came back and I gave yours a go but didn’t have all the ingredients so opted the Whole milk for Almond milk & the Vegetable oil for Coconut Oil. She dislikes eating coconut oil nor drinking almond milk but it was what I had, she also doesn’t like coffee so I kept to the warm water, but when she came back she smelt it and dug straight in! She’s very picky and fussy she doesn’t eat the baked goods I make so thank you so much- she absolutely adores your chocolate cake! I couldn’t believe it but I’m glad it worked out amazingly.
    Great recipe, it was very delicious and moist but not wet and crusty on the top I didn’t want to cut for flattening, perfect 😊

  3. Can I double the recipe for company coming? What kind of dish does it cook best in- glass or a regular aluminum pan?

  4. Delicious cake. baked beautiful in an 8×8 metal pan. Question: Once it is frosted with the
    sour cream chocolate frosting, does it need to be refrigerated ? I’ve never made a frosting
    using sour cream.

  5. Cake baked beautifully in an 8×8 metal pan. Baked in 34 minutes.
    Question: Since this frosting has sour cream, does the cake need to be refrigerated?

  6. OMG this cake is good! That frosting is to die for, and I don’t even like frosting normally. I baked the cake in a 9 inch round metal pan at 325 for 30 minutes, and the cake was moist and perfectly done. Thank you for a great recipe. This is going to the tried and true file.

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