What’s round, brown, costs pennies a serving and will fulfill your chocolate hankering without a carless trip to Albertsons? Well if you haven’t already read the title, let me tell you. Today I present to you…
The Emergency Chocolate Cake
Whip this baby out in 30 minutes flat for last-minute birthdays, potlucks or late-night snacking. It’s our new go-to for when the pantry is bare, just like our wallets.
You’ll need:
1 ½ cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 cup white sugar
1/2 tsp salt
5 tbsp oil (canola, vegetable or corn works best)
1 cup cold brewed coffee
2 teaspoons vanilla
1 tablespoon vinegar (apple cider, red wine or white)
Author’s Notes:
– Avoid using olive oil, as it will yield a denser and flatteroily cake.
– Swap out brewed coffee for cold water if you’re loyal to the anti-coffee party. Just remember that we’re in college. Such an alternative is a bit heinous, don’t cha think?
– This batter is open to your wildest interpretations. Make it classy with rosemary leaves and a glug of balsamic vinaigrette. Swirl in nut butter and potato chips. Or, chop up ½ cup of any pastries, cookies or donuts lying around and fold them in. Just keep the base recipe the same.
How it’s done:
1. Preheat oven to 350° F.
2. Sift the flour, cocoa powder, baking soda, sugar and salt in a large bowl.
3. In a separate bowl whisk together the oil, coffee or water, vanilla and vinegar.
4. Slowly whisk the wets into the dry. Make sure batter is smoother than a baby’s bum. If desired, reserve a couple of tablespoons to drizzle over your baked slice. It’s dangerously naughty.
5. Refrain from drinking the batter as you pour it into a greased 9-inch cake pan. Tap the pan on the counter to release air pockets.
6. Bake for 25 minutes or until top has set.
Now grab a fork and demolish this sucker.