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!
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..
INGREDIENTS
CAKE:
1 large egg
1 c. (200 grams) granulated sugar
1 c. (125 grams) all-purpose flour
¾ tsp baking powder
½ c. (63 grams) unsweetened cocoa powder
¾ tsp baking soda
¼ c. (55 grams) vegetable oil
½ c. (100 grams) whole milk
2 tsp vanilla extract
½ c. (118 grams) warm water, (can use coffee instead)
½ tsp salt
FROSTING:
½ tsp vanilla extract
½ c. sour cream
1 c. milk chocolate chips
DIRECTIONS :
CAKE:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line an 8×8-inch glass or ceramic baking dish and grease the sides and bottom. Or preheat the oven to 325 degrees F if using a metal baking pan.
Step 2: In the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well, then add the egg, milk, oil, and vanilla. Beat on low speed until everything is well blended.
Step 3: Pour in the warm water and stir gently.
Step 4: Into the prepared dish, pour the batter. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 5: Remove from the oven when done and let the cake cool for about 10 minutes in the pan. Invert the cake on a cooling rack until room temperature.
FROSTING:
Step 6: Place the chocolate chips in a medium microwave-safe bowl and heat them in the microwave at 50% power in 30-second increments, stirring after each heating, until the chocolate chips are completely melted.
Step 7: Now, add the sour cream to the bowl along with the vanilla. Stir by hand until the frosting is well blended and fluffier.
Step 8: Spread this frosting on the cooled cake.