While #WFH has been fairly good for me, the downside has been cravings. I always have a drawer filled with my chocolate stash, there are moments when they just don’t cut it. So, on one dire day, I left the piles of paperwork at the desk and went into the kitchen on a mission. A chocolate cake, that I needed in an instant. And NO – no mug cakes were applicable. I followed a familiar motion that has now become so ingrained in me and my instincts to fit a sinful chocolate batter into a small cake tin, that would last me two days. This batter has instant coffee powder put right into the batter, so no espresso machine or waiting for coffee to cool… the batter takes 5 minutes, or less if you quick like me, and a simple hand whisk! The baking time is 15 minutes, 13 if you want a fudge-like brownie-like cake! So this is why I call this an Emergency Chocolate Cake – this works for an instant dessert for last minute parties (ha! As if they are happening in this curfew time!), but more importantly, for your own satiation! Bake it, satisfy your craving, thank me later! Recipe Serves 6 inch cake tin Recipe Ingredients  ¾ cup flour3 tbsp cocoa powder, unsweetened½ tsp baking soda½ tsp salt½ cup vegetable oil¼ cup cold water1/2 cup castor sugar1 tsp vanilla extract1 tsp orange extract (optional)2 tsp instant coffee powder Recipe Instructions Preheat the oven to 200CGrease and flour a 6 inch square cake tinIn a mixing bowl, whisk the water and oil together until frothy and whiteThen add the extracts and sugar, coffee powder, cocoa powder and whisk wellThen add the salt, baking soda and flour and whisk to combinePour the batter into the tin, tap against the surface to remove any bubblesBake for 15 minutesRemove from oven and allow to cool on a rack for 3-4 minutesEat.