Description
Chocolate Craving Cake is a rich, moist, and decadent chocolate dessert that’s incredibly easy to make. With a soft chocolate cake base and a creamy milk chocolate frosting made with sour cream, every bite is full of irresistible chocolate flavor. It’s perfect for birthdays, family gatherings, or satisfying your chocolate cravings!
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
Making the Cake:
- 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 8×8-inch baking dish with parchment paper and lightly grease the bottom and sides.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, whole milk, vegetable oil, and vanilla extract.
- Mix on low speed until combined, then increase to medium speed and beat for 2 minutes.
- Slowly stir in the warm water or coffee until fully incorporated. The batter will be thin.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Let the cake cool completely before adding the frosting.
Making the Frosting:
- Place the milk chocolate chips in a microwave-safe bowl.
- Microwave at 50% power in 30-second intervals, stirring after each interval until completely melted.
- Add the sour cream and vanilla extract.
- Stir until the frosting becomes smooth, creamy, and fluffy.
- Spread the frosting evenly over the completely cooled cake.
- Slice and serve!
Notes
- Serving temperature: Serve at room temperature for the softest cake texture and creamiest frosting.
- With ice cream: Add a scoop of vanilla ice cream for an extra-indulgent dessert.
- Fresh berries: Serve with strawberries, raspberries, or cherries to balance the rich chocolate flavor.
- Extra chocolate: Sprinkle chocolate shavings, mini chocolate chips, or cocoa powder over the frosting.
- Room temperature storage: Keep the cake covered for a short period if serving immediately. Because the frosting contains sour cream, refrigerate leftovers rather than storing them at room temperature for extended periods.
- Refrigerator storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze individual unfrosted or frosted slices in airtight, freezer-safe wrapping for up to 2 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the cake a day ahead, cool completely, and refrigerate covered. Prepare and spread the frosting before serving.
- Prevent dryness: Avoid overbaking the cake. Check for doneness around the 35-minute mark.
- Easy slicing: Use a sharp knife warmed under hot water and wiped dry between cuts for neat slices.