Chocolate Craving Cake
Finally, wrap it in a layer of aluminum foil, labeling and dating the cake. The cake will freeze well for 1 month and
should be fine for up to 3 months.
with a chocolate frosting that is nothing like I have ever imagined!
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Ingredients
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 teaspoon vanilla extract
▢½ cup (118 g) warm water, or warm brewed coffee
Frosting
▢1 cup (168 g) milk chocolate chips
▢½ cup sour cream
▢½ teaspoon vanilla extract
Instructions
Cake
Preheat oven to 350°F. Line an 8×8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325°F.
In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add in egg, milk, oil, and vanilla. Mix on low until incorporated. Increase the speed to medium and mix for 2 additional minutes.
Add in warm water and gently stir. The batter will be very thin.
Pour batter into the prepared dish. Bake for 35-40 minutes, or until a clean toothpick is inserted and removed with a few crumbs, but no wet batter.
Let the cake cool for 10 minutes in the pan. Then, continue cooling on a rack until room temperature.
Frosting
In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.
To the melted chocolate chips, add the sour cream and vanilla. Stir by hand until frosting is well combined and fluffier.
Spread over cooled cake.
