Name: Chocolate Craving Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 1 cup (168 g) milk chocolate chips; ½ cup sour cream; ½ teaspoon vanilla extract

Ingredients

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

1 cup (168 g) milk chocolate chips

½ cup sour cream

½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) for glass or ceramic baking dishes, or 325°F (163°C) for metal pans. Line an 8×8-inch baking dish with parchment paper and lightly grease the sides and bottom.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Add the egg, milk, vegetable oil, and 2 teaspoons vanilla extract. Mix on low speed until combined, then increase to medium speed and mix for 2 minutes.

Step 4: Stir in the warm water or coffee until fully incorporated; the batter will be thin.

Step 5: Pour the batter into the prepared baking dish and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few crumbs but no wet batter.

Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: To prepare the frosting, heat the milk chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each, until fully melted.

Step 8: Stir in the sour cream and ½ teaspoon vanilla extract until smooth and fluffy.

Step 9: Spread the frosting evenly over the cooled cake before serving.

Tips & Variations

Use warm brewed coffee instead of water to enhance the chocolate flavor.

For a more intense chocolate taste, substitute half of the cocoa powder with Dutch-processed cocoa.

Swap milk chocolate chips for dark chocolate chips for a richer frosting.

Ensure all wet ingredients are at room temperature to achieve a smooth batter.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Leftover frosting can be refrigerated in an airtight container for up to 3 days and stirred before use.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to maintain the cake’s texture. Using whole wheat flour may result in a denser cake.

Is it okay to skip the sour cream in the frosting?

The sour cream adds creaminess and tang, balancing the sweetness of the chocolate. You can substitute with Greek yogurt or heavy cream, but the texture might differ slightly.