Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Ahhhh, delicious, decadent, delightful chocolate. Sometimes it’s not so much a “want” as it is a “need”. A physical imperative that must be addressed before moving on to the next thing. 

And when a craving strikes a nice box of chocolates may fit the bill just fine, even some hot chocolate or ice cream. Maybe an Oreo or three. But few things really speak to a craving like a chocolate cake does. Rich, creamy, melt-in-your-mouth delightfulness, with a little bit too much of exactly the right kind of frosting. You know the one I’m talking about. 

When it comes to scratching that chocolate itch, real chocoholics know the truth: That there is no point at all in skimping on quality. Only the best will do, and few things hit the mark like a made-from-scratch-with-your-own-two-hands chocolate cake. Have you got a craving you need to address today? You’re in the right place, my friend. Let’s dive in.

Ingredients:

For the cake –

• 1 cup (125g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (63g) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (100g) whole milk
• 1/4 cup (55g) oil
• 2 teaspoon vanilla extract
• 1/2 cup (118g) warm water, can use coffee

For the frosting – 

• 1 cup milk chocolate chips
• 1/2 cup sour cream
• 1/2 teaspoon vanilla

Instructions:

For the cake –

1. Preheat the oven to 350°F. Line an 8×8-inch glass or ceramic baking dish with parchment paper. Spray the sides and bottom with cooking spray. Note: If you are using a metal baking pan, heat the oven just to 325°F.
2. Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer.
3. Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed, increase the speed to medium and continue to mix for 2 minutes.
4. Add in warm water and gently stir- batter will be very thin.
5. Pour the batter into the baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes in the pan, then remove and continue cooling on a rack until the cake is room temperature.

For the frosting – 

1. In a medium microwave-safe bowl, heat the chocolate chips in the microwave. Use 50% power in 30-second increments and stir after each heating, until they are fully melted.
2. Add the sour cream and vanilla and stir by hand until the frosting is well combined and has a light, fluffy quality to it.
3. Spread over cooled cake.
4. Enjoy your chocolate masterpiece!