Emergency Chocolate Cake

Ingredients

• 1.5 cup all-purpose flour
• 1 cup granulated sugar
• 0.333 cup unsweetened cocoa powder (Use natural or Dutch-processed cocoa; do not use sweetened cocoa.)
• 1 tsp baking soda
• 0.5 tsp fine salt
• 1 cup strong brewed coffee (Use decaffeinated coffee or water if preferred; cool slightly before using.)
• 0.333 cup neutral-flavored oil (Plus more for greasing the pan if needed.)
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1.5 cup powdered sugar (For the icing.)
• 0.25 cup unsweetened cocoa powder (For the icing.)
• 3 tbsp strong brewed coffee (For the icing; water or decaffeinated coffee may be used.)
• 2 tbsp neutral-flavored oil (For the icing.)

Steps

1. 1

   Heat the oven to 350°F (180°C). Lightly grease an 8-inch square baking pan and line the bottom with parchment, leaving a little overhang if desired for easier removal.

2. 2

   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined and no cocoa lumps remain.

3. 3

   Add the brewed coffee, oil, vinegar, and vanilla to the dry ingredients. Stir just until the batter is smooth and no dry streaks remain. Do not overmix, since excess gluten development can make the cake tough and prevent it from rising properly.

4. 4

   Pour the batter into the prepared pan and gently spread it into an even layer.

5. 5

   Bake for about 30 to 35 minutes, until the cake is set in the center and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.

6. 6

   Set the cake in the pan on a wire rack and let it cool completely before icing. Cooling is important so the icing does not melt and slide off.

7. 7

   While the cake cools, whisk the powdered sugar and cocoa powder in a bowl to remove lumps.

8. 8

   Add the coffee and oil to the sugar mixture and whisk until glossy and spreadable. If necessary, adjust the consistency with a few drops of coffee or a small amount of powdered sugar.

9. 9

   Spread the icing over the cooled cake. Cut into squares and serve.

Notes

The source identifies this as a cake made without eggs, milk, or butter and recommends coffee because it bolsters the chocolate flavor. Water or decaffeinated coffee can replace the coffee in both the batter and icing. Keep the cake covered at room temperature for up to 3 days, or refrigerate for longer storage; bring to room temperature before serving. Quantities for the cake and icing were reconstructed because the provided page excerpt was membership-gated and did not include the ingredient list or method.

Nutrition per serving

• dessert
• cake
• chocolate
• eggless
• dairy-free
• vegan
• baked
• easy