Chocolate Craving Cake
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
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.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
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.
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.
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.
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.