The Emergency Chocolate Cake

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!

The Recipe
Serves 6 inch cake tin


  • ¾ cup flour
  • 3 tbsp cocoa powder, unsweetened
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • ¼ cup cold water
  • 1/2 cup castor sugar
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 2 tsp instant coffee powder


  • Preheat the oven to 200C
  • Grease and flour a 6 inch square cake tin
  • In a mixing bowl, whisk the water and oil together until frothy and white
  • Then add the extracts and sugar, coffee powder, cocoa powder and whisk well
  • Then add the salt, baking soda and flour and whisk to combine
  • Pour the batter into the tin, tap against the surface to remove any bubbles
  • Bake for 15 minutes
  • Remove from oven and allow to cool on a rack for 3-4 minutes
  • Eat.