Chocolate Craving Cake – Rich, Moist & One-Bowl Cocoa Dream

When that deep, soul-satisfying chocolate craving hits, this Chocolate Craving Cake is your answer. Incredibly rich, ultra-moist, and deeply chocolaty, this cake comes together in one bowl with pantry staples—no mixer needed. It’s soft, tender, and packed with cocoa flavor, perfect for weeknight baking or impromptu celebrations.

Whether enjoyed plain, with a dusting of powdered sugar, or topped with a fudgy ganache, this cake feels indulgent without the fuss. It bakes in just 30 minutes and stays moist for days—if it lasts that long.

Ingredients Overview

This recipe uses simple ingredients that work together to create a beautifully moist and flavorful cake with intense chocolate taste.

All-Purpose Flour

Provides structure and a tender crumb.

Tip: Spoon and level the flour to avoid a dense cake.

Unsweetened Cocoa Powder

The key to deep chocolate flavor. Use Dutch-process for a darker color or natural cocoa for a slightly more acidic bite.

Do not substitute with sweetened cocoa mix.

Granulated Sugar

Balances the cocoa and adds moisture. Can be reduced slightly for less sweetness, but not by more than ¼ cup.

Baking Soda

Acts as the main leavening agent, reacting with the vinegar to create lift and lightness.

Salt

Essential for enhancing the chocolate flavor—don’t skip it.

Milk (or Non-Dairy Alternative)

Adds moisture and richness. Use whole milk, almond milk, oat milk, or soy milk depending on dietary needs.

Vegetable Oil

Keeps the cake moist and soft. Canola or any neutral oil works too.

Don’t use butter here—oil gives better moisture retention.

White Vinegar or Apple Cider Vinegar

Reacts with baking soda to create air bubbles, making the cake fluffy and tender.

Vanilla Extract

Enhances the overall flavor and balances bitterness from cocoa.

Hot Water or Coffee

Hot liquid “blooms” the cocoa powder, intensifying the chocolate flavor. Coffee adds extra depth without tasting like coffee.

Use decaf if needed.

Step-by-Step Instructions

1. Preheat & Prepare Pan

Preheat oven to 350°F (175°C). Grease and flour:

• An 8×8-inch square or 9-inch round cake pan

Line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a large bowl, whisk together:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1 tsp baking soda

• ½ tsp salt

Whisk until no lumps remain.

3. Add Wet Ingredients

To the dry mix, add:

• 1 cup milk (or non-dairy milk)

• ⅓ cup vegetable oil

• 1 tbsp white vinegar or apple cider vinegar

• 2 tsp vanilla extract

Stir until smooth and combined.

4. Add Hot Water or Coffee

Slowly pour in:

• ½ cup hot water or brewed coffee

Stir until the batter is thin and glossy. Don’t worry—it’s supposed to be runny!

5. Bake

Pour the batter into the prepared pan. Bake for:

• 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Do not overbake.

6. Cool

Let the cake cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely before frosting or serving.

Tips, Variations & Substitutions

Tips for Success

• Use room-temperature ingredients for the best batter consistency.

• Don’t overmix once the wet and dry ingredients are combined—just stir until smooth.

• Check early at 28 minutes to avoid overbaking.

Variations

• Double chocolate: Stir in ½ cup chocolate chips or chunks to the batter.

• Frosted: Top with chocolate ganache, buttercream, or cream cheese frosting.

• Dusting: Keep it simple with powdered sugar and fresh berries.

Substitutions

• Gluten-free: Use a 1:1 gluten-free baking flour.

• Sugar-free: Substitute with a 1:1 granulated sugar alternative.

• Vegan: Use non-dairy milk and plant-based chocolate chips if adding.

Serving Ideas & Occasions

This cake is a go-to for:

• Last-minute desserts

• Weeknight baking therapy

• Birthdays, potlucks, or casual dinner parties

• Valentine’s Day or self-care days

• A base for ice cream cake or trifles

Serve with:

• A scoop of vanilla or espresso ice cream

• Fresh raspberries or strawberries

• A drizzle of chocolate sauce or whipped cream

Nutritional & Health Notes

This cake is naturally:

• Egg-free and easily dairy-free or vegan

• Made with oil, so it stays moist longer

• Lower in fat than most traditional cakes with butter

Approximate per slice (1 of 9 slices):

• ~250–280 calories

• ~4g fat

• ~45g carbs

• ~2g protein

For a lighter version:

• Reduce sugar by ¼ cup

• Use unsweetened applesauce for half the oil

FAQs

Q1: Can I make this cake vegan?

A1: Yes! Just use non-dairy milk (like almond, soy, or oat) and ensure all other ingredients, like cocoa and sugar, are plant-based.

Q2: Can I double the recipe?

A2: Absolutely. Double the ingredients and bake in a 9×13-inch pan for 35–40 minutes.

Q3: Can I use butter instead of oil?

A3: Not recommended for this recipe—oil keeps the cake moister and lighter. Butter can make it denser.

Q4: What’s the best frosting for this cake?

A4: Chocolate ganache, cream cheese frosting, or simple chocolate buttercream pair perfectly. Or serve plain with a dusting of cocoa or powdered sugar.

Q5: Why use vinegar?

A5: Vinegar reacts with baking soda to give the cake rise and a tender crumb—especially helpful since there are no eggs.

Q6: Can I bake this as cupcakes?

A6: Yes! Fill cupcake liners ⅔ full and bake at 350°F for 18–22 minutes.

Q7: How do I store it?

A7: Store at room temperature in an airtight container for 3 days, or refrigerate up to 5 days. Freeze for up to 2 months.

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