Easiest Chocolate Cake Evah

Guysssss. Ever have those days that make you NEED chocolate cake. You know that if you eat one piece of real chocolate cake, not the boxed kind, that every thing will be better. That was me today. I'm heading into the home stretch, my senior year of college and my classes are becoming harder and harder to work with. The subjects are fun but the classes are really hard to try and have a job with. My bosses are great and I know they'll work with me. Still hard though. 

So that was me this evening when I got home from school. I wanted chocolate cake so bad and pinned this beauty from I Am Baker. (Here's the original Chocolate Craving Cake)



I tweaked it just a bit to make it my own and adapt to missing a few ingredients.

What I loved about this recipe is that I just naturally have all the ingredients on hand, baking staples. And if you don't, they aren't expensive to buy.





Without further adieu, the easiest, most delicious cake evah. 

Cake 

• 1 cup all-purpose flour 
• 1 cup sugar 
• 1/2 cup unsweetened cocoa powder 
• 3/4 teaspoon baking powder 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon coarse salt 
• 1 large egg 
• 1/2 cup whole milk 
• 1/4 cup vegetable oil 
• 2 teaspoons vanilla extract 
• 1/2 cup boiling water 

Frosting

• 1 cup milk chocolate chips 
• 1/2 cup Greek yogurt 
• 1 teaspoon vanilla extract 

Preheat oven to 350 degrees F. Spray sides and bottom of glass pan. 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. Like, watery. You might think you did something wrong.
Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed clean.
Cool for 10 minutes in pan. 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, smooth, and fluffier.
Spread over cooled cake.

Delicious with liquid whipping cream.