Emergency Chocolate Cake
Emergency chocolate cake recipe ready in 45 minutes! This easy eggless dessert uses pantry staples for a quick chocolate fix. Perfect for last-minute cravings.
Equipment
- oven
- 8-inch baking pan
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they are thoroughly combined and no streaks of white flour remain.
- Make three indentations in the dry ingredients. Pour the vegetable oil into one, the vinegar into the second, and the vanilla extract into the third.
- Pour the 1 cup of water over everything in the bowl. Use a whisk or a spatula to mix the batter until it is smooth and all the dry ingredients are fully incorporated, being careful not to overmix.
- Immediately pour the batter into the prepared pan, spreading it evenly into the corners. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving.