Emergency Chocolate Cake | The Grounded Kitchen

Sometimes you want chocolate cake without making a production of it. No layers, no frosting to prepare, and no special trip to the grocery store. Just a simple homemade cake that satisfies the craving.This is a straightforward, one-bowl chocolate cake with a tender crumb and a rich cocoa flavour. It is lovely served on its own, dusted with a little icing sugar if you have some, or topped with a scoop of ice cream.It's the sort of recipe worth keeping handy for an ordinary afternoon when a little chocolate cake sounds just right.Recipe Details Prep time: 10 minutes Cook time: Approximately 25 minutes Total time: Approximately 35 minutes, plus cooling Yield: 9 pieces Pan: 8-inch (20 cm) square baking pan Difficulty: Easy Dietary: Vegetarian and egg-free; contains wheat and dairy Ingredients 1½ cups (375 mL) all-purpose flour, spooned into the measuring cup and levelled ¾ cup (175 mL) granulated sugar ¼ cup (60 mL) natural unsweetened cocoa powder, not Dutch-process or alkalized cocoa 1 teaspoon (5 mL) baking soda 1 cup (250 mL) milk ⅓ cup (80 mL) vegetable oil 1 teaspoon (5 mL) vanilla extract Instructions1. Prepare the oven and pan Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) square baking pan. 2. Mix the dry ingredients In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda. Break up any lumps in the cocoa so it is evenly distributed. 3. Add the wet ingredients Add the milk, vegetable oil and vanilla. Stir until the batter is smooth and no dry flour remains. Don't overmix. 4. Bake Pour the batter into the prepared pan and smooth the surface. Bake for approximately 25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs, not wet batter. Allow additional time if needed. 5. Cool and cut Let the cake cool in the pan. Cut into 9 pieces, making three rows in each direction. Grounded Kitchen Secrets & NotesKeep it unfrosted. This cake is intentionally unfrosted. It stays simple, and the cocoa gives it plenty of chocolate flavour without needing melted chocolate or a separate icing recipe.A finish is optional. If you have icing sugar, a light dusting makes it look finished. If you don't, serve it just as it is. Dust only once the cake has cooled.Check the cocoa label. Natural cocoa is acidic; Dutch-process cocoa has been alkalized and is not an equivalent substitution in this baking-soda-only formula. The ingredient list specifies natural cocoa for that reason.Keep mixing brief. Break up the cocoa lumps before adding the liquids, then stir only until the batter is evenly combined.Bake It Now VariationFor a quick chocolate sauce, stir a little cocoa powder and sugar into a small amount of hot milk until smooth. Start with a small splash of milk to make a paste, then add more gradually until it is spoonable. Spoon over individual pieces while the cake is still slightly warm.It's optional, of course. The point is to make a good cake with what you already have. Prepare only what you need for serving rather than pouring sauce over the whole cake before storage.Storage & Make-AheadCool completely before covering. Store the plain cake in an airtight container at cool room temperature for up to 2 days, or in the refrigerator for up to 4 days. Refrigerate any portions topped with milk-based sauce.For longer storage, wrap individual cooled pieces and freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator. Add icing sugar, sauce or ice cream just before serving.To get ahead, measure the dry ingredients in advance. Mix the batter and bake when you are ready rather than leaving the mixed batter to stand.Serving SuggestionsServe a square on its own with tea or coffee, add a light dusting of icing sugar, or pair with a small scoop of vanilla ice cream. The optional warm chocolate sauce turns a plain piece into a quick dessert without a separate frosting project.One bowl, everyday ingredients and a little chocolate cake. That's Bake It Now.

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