Can someone tell me why I was struggling so hard to bake a chocolate cake from scratch?! I wanted a rich chocolate flavor that wasn’t too sweet with a frosting to match. I’ve tried MANY recipes and finally found one that works! Read More on how this easy bake chocolate cake recipe checked was just the right size and can be whipped up pretty quickly!
Im not much of a baker. I like to do it on special occasions like birthdays and such, but baking isn’t something I will claim to be an expert on. However, there are times where I need a cake that hits all checks: moisture, rich flavor, and not too sweet. If you are a fan of chocolate cake or just want to try this particular recipe, keep reading!
Tips
A few tips before starting to ensure you get the best out of the final product:
- Room Temperature:
- The recommendation is to have all your ingredients at room temperature. That includes the eggs, milk, and sour cream. Take these out the fridge beforehand so they will be ready to use
- Proper Measurig:
- Ensure your dry ingredients are sifted and measured properly. Sometimes big clumps of flour can get lost when you are mixing together. Use a fork or even a sifting tool like this to loosen and even out
- Warm Water:
- This is the kicker. I have never heard of adding WARM water to any recipe I have tried in the past. Reason being it will help in the baking process and help bring the eggs and milk to room temperature if they have been refrigerated
Again, I am no expert baker. Only a mom who likes to make sweet treats every now and again. This recipe is hand down my most favorite I’ll continue to come back to every time a “sweet tooth” urge kicks in. Are you a chocolate cake lover?
Ingredients
CAKE
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (63g) unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup (100g) whole milk
- ¼ cup (55g) vegetable oil
- 2 teaspoon vanilla extract
- ½ cup (118g) warm water, (can use coffee instead)
FROSTING
- 1 cup 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.
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in the 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 warm 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 with a few crumbs. There should not be wet batter, but a few crumbs is good.
- 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.
- Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
- Spread over cooled cake.
Thanks for sharing Tahirah this definitely looks like a sweet treat that my family would enjoy.
Hey Kangelia!
Absolutely, so glad you enjoyed it. YES, if you guys are chocolate lovers – this one is it!
Looks delicious. Have to try. Thks for sharing
I think you will love it! If you try, let me know.