Recipes

Craveable Chocolate Cake

Is it debatable that craveable is actually a word? Absolutely. But, you knew what I meant, didn’t you? So let’s be revolutionaries and use the word before it’s in the dictionary.

On to the cake. It really is a craveable chocolate cake and will successfully satisfy chocolate cravings. And since I ignored the opportunity for a Super Bowl snack on here, I figured I should cave to the calendar and create a dessert for Valentines. Whatever your relationship status, this cake is the perfect indulgence for Valentines! Though this cake should not be confined to just Valentine’s Day. It should be baked for birthdays and for good news celebrations and for frustrating weeks that require a lot of chocolate to make up for them. Pretty much anytime you need a chocolate cake.

Generally speaking, this craveable chocolate cake is really easy to make. A lot of cake recipes have you alternate adding dry and wet ingredients, making the mixing process a 6 step hassle. For this cake, after creaming the butter, you just throw the dry ingredients in and pour in the liquids while mixing. The trick and only fiddly part of the recipe is finding the right temperature for the liquid ingredients in the cake. You want the liquids to be just barely warm, a nice, unobtrusive lukewarm. Ultimately, you want something that will not cause your butter to seize and separate (or melt, for that matter). Lukewarm does the trick!

So let’s get baking! Whether you will celebrate the upcoming holiday as Valentines or Galentines or just another day, I hope it’s a great one! Made even better with chocolate cake. 🙂

For the Craveable Chocolate Cake:

Makes two 9-inch rounds (Recipe can easily be halved if you’d prefer just one layer)

12 tablespoons unsalted butter, softened
1 & 1/3 cup dark brown sugar, tightly packed
¼ cup granulated (white) sugar
2 large eggs
1 & ½ cup all-purpose flour
2/3 cup natural cocoa power*
1/8 tsp sea salt
2 teaspoon baking powder
½ teaspoon baking soda
1 cup milk (2% or whole, if you’ve got it)
¼ cup water
1 teaspoonful vanilla

Frost with Chocolate Buttercream Frosting

*Your everyday cocoa powder should be the natural variety. It’s medium to (relatively) light in color and is acidic. Dutched cocoa powder is processed with a potassium solution that neutralizes its acidity and results in a darker color. Then there’s black Cocoa powder which has been processed to be alkaline and is super dark (think Oreos). While all are cocoa powders, the flavors vary between the varieties as does the acidity. Natural cocoa powder is the easiest to find (like the Tollhouse and Hershey’s Natural cocoa powders at the grocery store). As long as yours doesn’t say Dutched or alkalized or European style, you should be set with natural cocoa powder.

Preheat the oven to 350°F. Butter the bottom of two 9-inch round baking pans or line with parchment paper.

With a hand or stand mixer, cream together the softened butter and sugars.

Creamed butter and sugar.

Add in the eggs one at a time and beat until combined after each addition. Your end result should be nice and fluffy.

Creamed butter, sugar, and eggs.

In a small or medium sized bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.

Dry ingredients for craveable chocolate cake.

In a microwavable bowl or glass measuring cup, combine the milk, water, and vanilla. Pop this in the microwave for just a few seconds at a time until it is just barely lukewarm. If you add the liquids while they’re refrigerator cold, you run the risk of your batter separating. Alternately, we’re not looking to melt the butter.

Liquid ingredients for craveable chocolate cake.

Add the flour into the creamed butter mixture and turn on low. While it’s mixing together, slowly pour in the liquid ingredients. Beat until just combined. The batter should have a mousse-like consistency. Divide the batter between the two prepared baking pans.

Batter for craveable chocolate cake divided between two cake pans.

Bake for 23 to 28 minutes or until a skewer inserted into the middle of the cakes comes out clean.

Five to ten minutes after the cakes are out of the oven, turn them out of the pans and allow to cool completely. (I put a sheet of waxed paper over the cooling rack for easier cleanup.)

Craveable chocolate cake being frosted.
To help keep the cake plate clean, tuck a few pieces of waxed paper under your cake and remove when finished frosting.

Once your cakes are completely cooled, frost and enjoy!

Craveable chocolate cake with a piece cut out of it.

Craveable Chocolate Cake

Course Dessert
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 8 to 10 large slices
Julie at Baking and Other Important Matters

Ingredients

  • 12 tablespoons unsalted butter, softened
  • 1 & 1/3 cup dark brown sugar, tightly packed
  • 1/4 cup granulated (white) sugar
  • 2 large eggs
  • 1 & 1/2 cup all-purpose flour
  • 1/8 tsp sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup natural (non-dutched) cocoa powder
  • 1 cup milk (2% or whole)
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Butter the bottom of two 9-inch round baking pans or line with parchment paper.
  2. With a hand or stand mixer, cream together the softened butter and sugars.
  3. Add in the eggs one at a time and beat until well combined after each addition.
  4. In a small or medium sized bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. In a microwavable bowl or glass measuring cup, combine the milk, water, and vanilla. Pop this in the microwave for just a few seconds at a time until it is just barely lukewarm.

  6. Add the flour into the creamed butter mixture and turn on low. While it’s mixing together, slowly pour in the liquid ingredients. Beat until just combined. The batter should have a mousse-like consistency. Divide the batter between the two prepared baking pans.

  7. Bake for 23 to 28 minutes or until a skewer inserted into the middle of the cakes comes out clean.

  8. Five to ten minutes after the cakes are out of the oven, turn them out of the pans and allow to cool completely. (I put a sheet of waxed paper over the cooling rack for easier cleanup.)
  9. Once completely cooled, frost and enjoy!

2 thoughts on “Craveable Chocolate Cake

  1. This cake, with the delicious chocolate frosting, is addictive! It goes together quickly and the cake is so moist!
    A wonderful everyday and company dessert!

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