Description
A rich and moist Chocolate Craving Cake made with cocoa powder and warm brewed coffee for enhanced flavor, topped with a smooth and fluffy milk chocolate sour cream frosting. Perfect for satisfying any chocolate craving with a tender crumb and luscious frosting.
Ingredients
Scale
Cake 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
Frosting Ingredients
- 1 cup (168 g) milk chocolate chips
- ½ cup sour cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) if using 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 sides and bottom to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and kosher salt until fully combined.
- Add wet ingredients: To the dry mixture, add the large egg, whole milk, vegetable oil, and 2 teaspoons of vanilla extract. Mix on low speed just to combine, then increase to medium speed and mix for 2 minutes to achieve a smooth, uniform batter.
- Incorporate warm water or coffee: Stir in the warm water or warm brewed coffee until the batter is thin and fully incorporated. This adds moisture and enhances the chocolate flavor.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the frosting: Place the milk chocolate chips in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth.
- Make frosting smooth and fluffy: Stir in the sour cream and ½ teaspoon vanilla extract into the melted chocolate until the mixture is smooth and fluffy.
- Frost the cake: Spread the chocolate sour cream frosting evenly over the cooled cake, creating a luscious and rich topping.
Notes
- Using warm brewed coffee in place of water intensifies the chocolate flavor without adding a coffee taste.
- Adjust baking time slightly depending on the type of pan used; glass and ceramic retain heat differently than metal.
- Ensure the cake is fully cooled before frosting to prevent the icing from melting or sliding off.
- For a dairy-free option, substitute sour cream with coconut cream and use dairy-free chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, easy chocolate cake, chocolate craving cake, chocolate dessert, homemade chocolate cake, moist chocolate cake
