Emergency Chocolate Cake
Emergency Chocolate Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
For the Chocolate Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons hot water
- 1/2 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/2 cup unsweetened cocoa powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate bowl, combine the cooled strong brewed coffee, vegetable oil, 1 teaspoon vanilla extract, and white vinegar. Whisk until fully incorporated.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and no lumps remain. Be careful not to overmix.
⏱️ 3 min
- 5
Pour the batter evenly into the prepared baking dish.
⏱️ 1 min
- 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be firm to the touch.
⏱️ 30 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 45-60 minutes.
⏱️ 60 min
- 8
While the cake cools, prepare the chocolate glaze. In a medium bowl, whisk together the powdered sugar and 1/4 cup unsweetened cocoa powder.
⏱️ 2 min
- 9
Add the hot water, 1/2 teaspoon vanilla extract, and 1 tablespoon vegetable oil to the dry ingredients. Whisk until the glaze is smooth and glossy.
⏱️ 2 min
- 10
Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly with the back of a spoon or an offset spatula. Allow the glaze to set slightly before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Emergency Chocolate Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
For the Chocolate Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons hot water
- 1/2 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/2 cup unsweetened cocoa powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate bowl, combine the cooled strong brewed coffee, vegetable oil, 1 teaspoon vanilla extract, and white vinegar. Whisk until fully incorporated.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and no lumps remain. Be careful not to overmix.
⏱️ 3 min - 5
Pour the batter evenly into the prepared baking dish.
⏱️ 1 min - 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be firm to the touch.
⏱️ 30 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 45-60 minutes.
⏱️ 60 min - 8
While the cake cools, prepare the chocolate glaze. In a medium bowl, whisk together the powdered sugar and 1/4 cup unsweetened cocoa powder.
⏱️ 2 min - 9
Add the hot water, 1/2 teaspoon vanilla extract, and 1 tablespoon vegetable oil to the dry ingredients. Whisk until the glaze is smooth and glossy.
⏱️ 2 min - 10
Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly with the back of a spoon or an offset spatula. Allow the glaze to set slightly before serving.
⏱️ 2 min