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Chocolate Craving Cake

A delightful and indulgent chocolate cake that promises to satisfy your sweet tooth and warm your heart, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Keeps the texture light and fluffy.
  • 1 cup granulated sugar Brings the sweetness that balances the cocoa.
  • 1/2 cup unsweetened cocoa powder For that rich chocolate flavor we crave.
  • 3/4 teaspoon baking powder Helps the cake puff up beautifully.
  • 3/4 teaspoon baking soda A little boost for the chocolate magic!
  • 1/2 teaspoon kosher salt Enhances all the lovely flavors.
  • 1 large egg Binds everything together.
  • 1/2 cup whole milk Adds moisture and richness.
  • 1/4 cup vegetable oil Keeps the cake moist and tender.
  • 2 teaspoons vanilla extract Because vanilla makes everything better!
  • 1/2 cup warm water or warm brewed coffee Coffee deepens the chocolate flavor without making it taste like coffee.
  • 1 cup milk chocolate chips Melts into pockets of gooey chocolate bliss.
For the Frosting
  • 1/2 cup sour cream Makes the frosting ultra smooth and creamy.
  • 1/2 teaspoon vanilla extract For the frosting — more deliciousness!

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) for glass or ceramic dishes. For metal pans, adjust to 325 degrees F (163 degrees C).
  2. Line an 8x8 inch baking dish with parchment paper and lightly grease the sides and bottom.
  3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  4. Add in the egg, milk, vegetable oil, and vanilla extract. Mix on low speed until combined, then increase to medium speed and beat for about 2 minutes.
  5. Pour in the warm water or brewed coffee and stir until fully combined. The batter will be thin.
  6. Carefully pour the batter into the prepared dish and bake for 35-40 minutes. A toothpick inserted in the center should come out with a few crumbs.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frosting
  1. In a microwave-safe bowl, heat the chocolate chips on 50 percent power in 30-second intervals, stirring until melted and glossy.
  2. Add the sour cream and vanilla extract to the melted chocolate and stir until smooth and fluffy.
  3. Spread the frosting evenly over the cooled cake.

Notes

For a fun twist, try adding a pinch of sea salt on top of the frosting or swirl in some peanut butter for chocolate-peanut butter goodness. Store leftover cake in an airtight container for up to 3 days.