Chocolate Craving Cake is the ultimate dessert for anyone who loves rich, moist, and decadent chocolate flavor. This one-bowl wonder is quick and easy to make, perfect for satisfying your chocolate cravings anytime. Whether topped with a simple glaze or dressed up with frosting, this cake is a chocolate lover’s dream come true.
Why You’ll Love This Recipe
- Incredibly moist and packed with chocolate flavor.
- Simple to make with pantry staples and minimal cleanup.
- Perfect for any occasion, from casual snacking to elegant desserts.
- Customizable with toppings like ganache, powdered sugar, or fruit.
- A guaranteed hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Boiling water or hot coffee (enhances the chocolate flavor)
Optional Toppings
- Chocolate ganache
- Whipped cream
- Powdered sugar
- Fresh berries
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
- Incorporate hot liquid: Slowly add the boiling water or hot coffee, mixing gently until fully combined. The batter will be thin, but that’s normal.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely in the pan before removing and decorating.
Optional Topping Instructions
- Ganache: Heat equal parts heavy cream and chopped chocolate until smooth. Pour over the cooled cake.
- Powdered Sugar: Dust over the cooled cake for a simple, elegant look.
- Whipped Cream and Berries: Top slices with whipped cream and fresh fruit for a refreshing contrast.
Servings and Timing
- Servings: 9 squares (or 8 slices if using a round pan)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Double Chocolate: Stir chocolate chips into the batter for bursts of melty goodness.
- Mocha Cake: Add 1 teaspoon of instant espresso powder to the batter.
- Nutty Delight: Fold in chopped walnuts or pecans for added texture.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Vegan Option: Replace eggs with flax eggs and use almond milk.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-out-of-the-oven taste.
FAQs
1. Can I use Dutch-processed cocoa powder?
Yes, but reduce the baking soda by half to balance the acidity.
2. Can I make this as a layer cake?
Absolutely! Double the recipe and bake in two 8-inch round pans.
3. Can I substitute coffee for water?
Yes, hot coffee enhances the chocolate flavor without making the cake taste like coffee.
4. How do I prevent my cake from sticking?
Grease the pan well or line it with parchment paper for easy removal.
5. Can I make this recipe as cupcakes?
Yes, bake in a lined muffin tin for 18–20 minutes.
6. Why is my cake crumbly?
Overbaking or using too much flour can result in a dry, crumbly texture. Measure ingredients accurately and test for doneness.
7. Can I add frosting instead of ganache?
Of course! Buttercream, cream cheese frosting, or chocolate frosting pair beautifully.
8. Can I reduce the sugar?
Yes, reduce by up to 1/4 cup, but the texture may be slightly less moist.
9. What’s the best way to slice the cake cleanly?
Use a sharp knife, wiping it clean between cuts for smooth slices.
10. Can I make this cake in a bundt pan?
Yes, adjust the baking time to 40–45 minutes and grease the pan well.
Conclusion
Chocolate Craving Cake is a quick and easy way to indulge in a rich, chocolatey dessert that satisfies every craving. Whether you dress it up for a special occasion or enjoy it plain with a cup of coffee, this cake is a timeless treat that’s sure to please. Try it today and experience the joy of homemade chocolate perfection!
Print
Chocolate Craving Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Description
This Chocolate Craving Cake is a rich, fudgy, and decadent dessert that’s easy to whip up whenever a chocolate craving strikes. Made with simple pantry ingredients, it’s perfect for a quick treat or a special occasion.
Ingredients
For the Cake:
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- 1 cup (240 ml) warm water
For the Chocolate Glaze:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the Wet Ingredients:
- Make a well in the center of the dry ingredients and add the vegetable oil, vanilla extract, vinegar, and warm water. Whisk until the batter is smooth and well combined.
4. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Chocolate Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips and butter until smooth and glossy.
6. Glaze the Cake:
- Pour the warm glaze over the cooled cake, spreading it evenly with a spatula. Allow the glaze to set for 10–15 minutes before slicing.
Notes
- For extra decadence, top the cake with chocolate shavings, sprinkles, or a dusting of cocoa powder.
- Substitute the glaze with a dollop of whipped cream or a scoop of ice cream for a simpler version.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.