Satisfy Your Sweet Tooth With This Chocolate Craving Cake
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My daughter and I both had a lot of fun making this cake together. We didn’t even let it cool before putting the frosting on because we wanted to indulge. This cake truly is a no-fuss masterpiece! It’s easy to make and cures your sweet tooth problems. I like to reward myself with a little something sweet on the weekends and this cake totally hits the spot. Especially, if I’ve been eating healthily all week long.
How do you reward yourself?
Ingredients
Cake
1 cup Gold Medal all-purpose flour
1 cup Domino sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon Clabber Girl baking powder
3/4 teaspoon baking soda
1/2 teaspoon Morton coarse salt
1 large Eggland’s Best egg
1/2 cup TruMoo whole milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water (I used coffee)
Frosting
1 cup milk chocolate chips
1/2 cup Daisy sour cream
1 teaspoon McCormick vanilla extract
Instructions:
Preheat oven to 350 degrees 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.
Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in bowl of stand mixer.
Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.
Add in boiling water and gently stir- batter will be very thin.
Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed clean.
Cool for 10 minutes in pan, then continue cooling on a rack until room temperature.
While cake is cooling, make the 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.
Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
Spread over cooled cake.
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Quick tip: Serve this delicious cake with a scoop of vanilla ice cream for a cool treat.