Chocolate Craving Cake

Name: Chocolate Craving Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon kosher salt; 1 large egg; ½ cup whole milk; ¼ cup vegetable oil; 2 teaspoons vanilla extract; ½ cup warm water or brewed coffee; 1 cup milk chocolate chips; ½ cup sour cream

Indulging in a slice of Chocolate Craving Cake is like taking a mini-vacation for your taste buds. This cake boasts a deep, chocolatey flavor that is perfectly balanced with a moist and tender crumb. Each bite is a delightful combination of rich cocoa, creamy chocolate chips, and the slight tang of sour cream, which enhances its overall decadence. The aroma that fills your kitchen while it’s baking is nothing short of heavenly, inviting everyone to gather around in anticipation. This cake is ideal for any occasion, whether you are hosting a birthday party, celebrating a milestone, or simply craving something sweet to enjoy with your afternoon coffee.

Prepare to impress your friends and family with this easy-to-follow recipe that puts chocolate at the forefront. Let’s dive into the details of making this delicious Chocolate Craving Cake.

Ingredients

1 cup all-purpose flour: Provides the structure for the cake.
1 cup granulated sugar: Sweetens the cake and helps create a tender texture.
½ cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
¾ teaspoon baking powder: Helps the cake rise for a fluffy texture.
¾ teaspoon baking soda: Boosts leavening and enhances the chocolate flavor.
½ teaspoon kosher salt: Balances sweetness and enhances the chocolate taste.
1 large egg: Acts as a binder, adding moisture and richness.
½ cup whole milk: Contributes to the cake’s tenderness and moistness.
¼ cup vegetable oil: Keeps the cake moist and adds richness.
2 teaspoons vanilla extract: Enhances the overall flavor profile.
½ cup warm water or brewed coffee: Intensifies the chocolate flavor and helps with moisture.
1 cup milk chocolate chips: Provides bursts of melty chocolate in every bite.
½ cup sour cream: Adds tanginess and moistness, keeping the cake incredibly tender.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch cake pan to prevent sticking.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt until well combined.
In a separate bowl, combine the egg, whole milk, vegetable oil, vanilla extract, and warm water or brewed coffee. Mix until the ingredients are smooth and well incorporated.
Pour the wet mixture into the bowl containing the dry ingredients. Gently stir until just combined; do not overmix.
Carefully fold in the milk chocolate chips and sour cream until well distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top if needed.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: Approximately 350 per slice

Tips, Storage & Variations

Tips: Make sure all ingredients are at room temperature to ensure even mixing. For a smoother batter, sift the dry ingredients.
Storage: Store any leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap the completely cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Variations: For a more intense chocolate flavor, substitute dark chocolate chips for milk chocolate. You can also add a teaspoon of espresso powder to the batter for a mocha flavor.

FAQ

1. Can I use different types of flour?
Yes, you can use cake flour for a lighter texture, but adjust the measurement slightly.

2. Can I use different types of chocolate chips?
Absolutely! Semi-sweet or dark chocolate chips work well if you prefer less sweetness.

3. How can I store leftover cake?
Store it in an airtight container at room temperature for 3 days or refrigerate for up to a week.

4. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

5. Is this cake suitable for freezing?
Yes, it freezes well. Wrap it tightly once cooled and store for up to 3 months.

6. Can I add nuts to the batter?
Yes, you can add walnuts or pecans for added texture if desired.

Conclusion

This Chocolate Craving Cake is truly a chocolate lover’s dream come true. Its rich flavor and moist texture are sure to satisfy any sweet tooth. I encourage you to try this recipe and share your results with friends and family. There is nothing quite like the joy of creating a delightful cake that brings everyone together. Enjoy every sweet moment!

Chocolate Craving Cake

Print Recipe

Indulge in a decadent Chocolate Craving Cake with a rich cocoa flavor, creamy chocolate chips, and a moist crumb, perfect for any occasion.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
½ cup whole milk
¼ cup vegetable oil
2 teaspoons vanilla extract
½ cup warm water or brewed coffee
1 cup milk chocolate chips
½ cup sour cream

Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch cake pan to prevent sticking.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt until well combined.
In a separate bowl, combine the egg, whole milk, vegetable oil, vanilla extract, and warm water or brewed coffee. Mix until smooth.
Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix.
Carefully fold in the milk chocolate chips and sour cream until well distributed.
Pour the batter into the prepared cake pan, smoothing the top if needed.
Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.