Y’all knew I had to do this one right off the bat, didn’t you? It’s moist, nummy and – almost as easy as a mix (only you can actually pronounce all of the ingredients)
For the 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 really hot coffee (tip: put in the microwave for 15 seconds)
For the Frosting:
2 cups milk chocolate chips
1/2 cup sour cream
1 teaspoon vanilla extract
confectioners sugar – optional
Directions: Preheat your oven to 350 degrees F.
Spray the sides and bottom of a 8×8-inch glass or ceramic baking dish and dust with a bit of cocoa powder.
Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add in egg, milk, oil, and vanilla and mix on low until incorporated.
Slowly increase speed to medium and mix for another 2-3 minutes.
Add in hot coffee and gently stir- don’t freak out here, the batter will be very thin.
Pour batter into prepared dish.
Bake for 35-40 minutes, or until an inserted toothpick is removed clean.
Cool for 10 minutes in pan, then continue cooling on a rack until room temperature.
While your cake is cooling, make the frosting.
In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 25 to 30-second increments, stirring after each heating, until they are fully melted. It should only take a few.
Add the sour cream and vanilla and stir by hand until frosting is, well, fluffy.
At this point, if you like your frosting a bit sweeter, add in confectioner’s sugar – as much or as little as you’d like. After all, it’s your cake, darn it.
Spread over cooled cake.