Chocolate Craving Cake

This Chocolate Craving Cake is your go-to recipe when the chocolate urge strikes hard and fast. Made with pantry staples and no mixer required, it’s rich, moist, and intensely chocolatey without a lot of fuss. Paired with a simple yet luxurious sour cream chocolate frosting, it’s the ultimate comfort dessert ready in just 45 minutes.

Why You’ll Love This

• Quick & Easy: No fancy steps or equipment—perfect for last-minute cravings.
• One bowl recipe: Minimal cleanup, maximum satisfaction.
• Deep chocolate flavor: Cocoa powder and optional brewed coffee boost the richness.
• Velvety frosting: Just three ingredients for a smooth, tangy chocolate topping.
• Small-batch size: Perfect for a family treat or an intimate gathering.

Ingredients

For the 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 teaspoons vanilla extract
• ½ cup (118 g) warm water or warm brewed coffee

For the Frosting:

• 1 cup (168 g) milk chocolate chips
• ½ cup sour cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat & Prep:
   Preheat oven to 350°F (175°C) for a glass/ceramic dish, or 325°F (163°C) for a metal pan. Line an 8×8-inch baking dish with parchment paper and grease lightly.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients:
   Add the egg, milk, oil, and vanilla. Mix on low speed until just combined, then increase to medium and mix for 2 minutes.
4. Incorporate Liquid:
   Stir in warm water or coffee until smooth. The batter will be thin.
5. Bake:
   Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
6. Cool:
   Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Make Frosting:
   Melt chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each until smooth.
8. Finish Frosting:
   Stir in sour cream and vanilla until smooth and fluffy. Spread over the cooled cake.

Tips / Storage / FAQs

Tips:

• Use coffee instead of water for a deeper chocolate flavor.
• Don’t overmix the batter to keep the crumb tender.
• For even frosting, let the cake cool completely before topping.

Storage:

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days. Bring to room temp before serving for best texture.

FAQs:
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan. Bake for 40–45 minutes.

Can I use dark chocolate instead of milk chocolate in the frosting?
Yes, though it will have a more intense flavor. Adjust sweetness to taste.

Can this be made gluten-free?
Use a 1:1 gluten-free baking flour substitute.

Final Thoughts

Whether it’s a weeknight treat or an emergency chocolate situation, this Chocolate Craving Cake delivers deep, rich flavor with minimal effort. It’s a small-batch chocolate dream that’s guaranteed to hit the spot.

The Goods

Chocolate Craving Cake

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This Chocolate Craving Cake is an easy, one-bowl recipe packed with deep chocolate flavor and topped with a luscious sour cream chocolate frosting. Ready in 45 minutes!

Course Dessert

Cuisine American

Recipes

For the 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 teaspoons vanilla extract
• ½ cup 118 g warm water or warm brewed coffee

For the Frosting:

• 1 cup 168 g milk chocolate chips
• ½ cup sour cream
• ½ teaspoon vanilla extract

Instructions

Preheat & Prep:

• Preheat oven to 350°F (175°C) for a glass/ceramic dish, or 325°F (163°C) for a metal pan. Line an 8×8-inch baking dish with parchment paper and grease lightly.

Mix Dry Ingredients:

• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add Wet Ingredients:

• Add the egg, milk, oil, and vanilla. Mix on low speed until just combined, then increase to medium and mix for 2 minutes.

Incorporate Liquid:

• Stir in warm water or coffee until smooth. The batter will be thin.

Bake:

• Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Cool:

• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make Frosting:

• Melt chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each until smooth.

Finish Frosting:

• Stir in sour cream and vanilla until smooth and fluffy. Spread over the cooled cake.

Notes

Use coffee instead of water for a deeper chocolate flavor.

Don’t overmix the batter to keep the crumb tender.

For even frosting, let the cake cool completely before topping.

Storage:

Store covered at room temperature for up to 2 days.

Refrigerate for up to 5 days. Bring to room temp before serving for best texture.

FAQs:
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan. Bake for 40–45 minutes.

Can I use dark chocolate instead of milk chocolate in the frosting?
Yes, though it will have a more intense flavor. Adjust sweetness to taste.

Can this be made gluten-free?
Use a 1:1 gluten-free baking flour substitute.