Name: Chocolate Craving Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; 1 cup (200 g) granulated sugar; 1/2 cup (63 g) unsweetened cocoa powder; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 large egg; 1/2 cup (100 g) whole milk; 1/4 cup (55 g) vegetable oil; 2 teaspoons vanilla extract; 1/2 cup (118 g) warm water or warm brewed coffee; 1 cup (168 g) milk chocolate chips; 1/2 cup sour cream; 1/2 teaspoon vanilla extract

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When I need a dessert that delivers intense chocolate flavor in every bite, I make this Chocolate Craving Cake. It is rich, moist, and incredibly satisfying, with a soft crumb that melts in my mouth. The smooth chocolate-sour cream frosting adds a creamy finish that perfectly complements the deep cocoa flavor of the cake. Whether I am baking for a family gathering, a special celebration, or simply to satisfy a chocolate craving, this cake never disappoints.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

I preheat the oven to 350°F (175°C) for a glass or ceramic baking dish, or 325°F (163°C) for a metal pan. I line an 8×8-inch baking dish with parchment paper and lightly grease it.

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

I add the egg, milk, vegetable oil, and vanilla extract. I mix on low speed until combined, then increase the speed and continue mixing for about 2 minutes.

I slowly stir in the warm water or brewed coffee until the batter becomes smooth and thin.

I pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

I allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the frosting, I melt the chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each interval until smooth.

I mix the melted chocolate with the sour cream and vanilla extract until the frosting becomes fluffy and smooth.

I spread the frosting evenly over the cooled cake before serving.

Servings and Timing

Servings: 9 servings

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Calories: Approximately 350 kcal per serving

Variations

I sometimes replace the warm water with freshly brewed coffee to enhance the chocolate flavor even more. For a darker and richer taste, I use dark chocolate chips instead of milk chocolate chips in the frosting. When I want extra texture, I fold chopped walnuts or pecans into the batter before baking. I also enjoy adding a handful of chocolate chips to the cake batter for pockets of melted chocolate throughout the cake.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days. Before serving refrigerated cake, I let it sit at room temperature for about 20 minutes so the frosting softens.

For freezing, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. I thaw the slices overnight in the refrigerator before serving.

If I prefer a slightly warm cake, I microwave a slice for about 10 to 15 seconds.

FAQs

Can I use coffee instead of water in the batter?

Yes, I often use warm brewed coffee because it enhances the chocolate flavor without making the cake taste like coffee.

Can I make this cake ahead of time?

Yes, I frequently bake the cake a day in advance and frost it once it has completely cooled. The flavor becomes even better the next day.

What can I use instead of sour cream in the frosting?

I can substitute plain Greek yogurt for sour cream if needed. It provides a similar creamy texture and slight tang.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out with a few moist crumbs but no wet batter, the cake is ready.

Can I double the recipe?

Yes, I can double the ingredients and bake the cake in a 9×13-inch pan. I simply adjust the baking time as needed and check for doneness with a toothpick.

Conclusion

I love making this Chocolate Craving Cake whenever I want a dessert that is rich, moist, and packed with chocolate flavor. The simple ingredients, easy preparation, and creamy chocolate-sour cream frosting make it a reliable recipe for any occasion. Whether I am serving it to guests or enjoying a slice with a cup of coffee, this cake always satisfies my chocolate cravings.

📖 Recipe:

Chocolate Craving Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

A rich and moist chocolate cake with deep cocoa flavor and a soft, tender crumb. Finished with a creamy chocolate-sour cream frosting, this dessert is perfect for satisfying any chocolate craving.

Instructions

Preheat the oven to 350°F (175°C) for a glass or ceramic baking dish, or 325°F (163°C) for a metal pan. Line an 8x8-inch baking dish with parchment paper and lightly grease it.
In a large mixing 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 the speed and mix for about 2 minutes.
Slowly stir in the warm water or brewed coffee until the batter is smooth and thin.
Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, melt the chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each interval until smooth.
Mix the melted chocolate with the sour cream and vanilla extract until fluffy and smooth.
Spread the frosting evenly over the cooled cake and serve.