Pantry Staples Chocolate Fudge Cake

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Introduction: Pantry Staples Chocolate Fudge Cake

About: Hi, I'm Chloe! I’m here to share my love affair with simple, incredible food.

Whether you can't leave home to get fresh ingredients (or just can't be bothered), this ultra fudgy chocolate cake uses kitchen staples to make an unforgettable dessert. This cake doesn't need eggs, milk, or butter. Just because you need to compromise on ingredients, doesn't mean you need to compromise on taste!

Step 1: Preparation Is Key!

Before you do anything, preheat the oven to 350°F (175°C). Grease and line an 8 inch (20 cm) round cake tin, cutting a circle of baking paper to fit the base of the tin.

Definitely don't forget to these steps and then curse yourself later. Not that I'm speaking from experience or anything...

Step 2: Assemble Your Dry Ingredients

For your dry ingredients, you will need:

  • 1 1/2 cups self-raising flour (can substitute with 1 1/2 cups plain flour + 1 1/2 tsp baking powder)
  • 1/2 cups cocoa powder
  • 1 pinches salt

In a large bowl, sift the flour, cocoa powder and salt together and whisk until combined.

Step 3: Now for the Wet Ingredients!

Measure out:

  • 1 1/2 cups caster sugar
  • 1/2 cups boiling water
  • 3/4 cups canola oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla essence

In a separate medium bowl, whisk together the sugar and boiling water until sugar has partially dissolved. This will help get a beautiful crackly crust and fudgy texture.

Whisk in the oil, vinegar, and vanilla essence.

Step 4: Just Beat It!

Make a well in the centre of the dry ingredients.

Pour the wet ingredients into the dry ingredients and stir until combined.

Pour the batter into the prepared tin.

And a sigh of relief - the hardest part is done!

Step 5: It's a Sweet Success!

Bake for 45 minutes or until the cake doesn't wobble and a skewer inserted comes out mostly clean. Don't stress if it sinks a little bit - this is the nature of fudge cakes!

Allow to cool for 10 minutes in the tin before transferring to a cooling rack to cool completely.

Slice up and enjoy! If you're feeling generous, you can even share the cake with family and friends :)

I hope you like this recipe! I run a baking blog where you can find more of my recipes - find the link in my profile or follow me on Instagram (@bakingenvy)!

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22 Comments

0
goodlcai000
goodlcai000

1 year ago

Well honestly That is one of the smartest things i have ever saw in this website so far because the one on how to make a bowl of cereal and the comments on it made me die laughing

0
Kikie Jones
Kikie Jones

Tip 1 year ago

I always --well my mom and I always preheat the oven once the batter and everything else is ready. It's kinda the same thing right?

0
bakingenvy
bakingenvy

Reply 1 year ago

Yes, absolutely! That‘a definitely fine as long as the oven is actually up to temperature before you put the cake in.

0
jannie.lloyd
jannie.lloyd

Question 1 year ago

This sounds lovely.
I'm allergic to salt. I'm hoping unsalted butter would be OK. What do you think?

0
bakingenvy
bakingenvy

Answer 1 year ago

Unsalted butter is absolutely fine. Salt tends to bring out the chocolate flavour a bit more but I’ve cooked plenty of cakes with unsalted butter and with no added salt and they have turned out great :) hope you enjoy!

0
jannie.lloyd
jannie.lloyd

Reply 1 year ago

Thank you. Will try it this afternoon if "Head Chef" leaves me alone in the kitchen.

0
rodneyfrey13
rodneyfrey13

Question 1 year ago

Nicely done :) Q: would it be possible replace the salt [ sodium] with a bit of potassium salt or just omit salt altogether - so it would bake ok? Sodium chloride raises my blood pressure :( Thx!

0
bakingenvy
bakingenvy

Answer 1 year ago

Thank you :) you could definitely replace the salt with potassium salt, or just omit it all together. It brings out the intensity of the cocoa powder but will still taste delicious either way! Alternatively, I’m not sure if you’re able to use salted butter normally? But that’s another option too! Omit the salt but use salted butter. Hope that helps!

0
rodneyfrey13
rodneyfrey13

Reply 1 year ago

OK:) Thanks for the butter tip too! - I shall giveth a try :)))

0
bakingenvy
bakingenvy

Reply 1 year ago

YAY :D that means a lot! I’m so glad you enjoyed!

0
bakingenvy
bakingenvy

Reply 1 year ago

I hope you enjoy!! :)

0
chipichiki
chipichiki

Question 1 year ago

What camera are you using?

0
bakingenvy
bakingenvy

Answer 1 year ago

I’m using a Nikon D3400 and have been super happy with it so far. I’m using a nifty fifty lens (Nikon AF-S 50mm f1.8 G). Close up shots are tougher with this set up but generally it’s great for what I do :)

0
lukehayes05
lukehayes05

Question 1 year ago

Can you replace canola oil with a different type of oil or not?

0
bakingenvy
bakingenvy

Answer 1 year ago

Sorry, I just realised I replied to the wrong comment! Edited!

0
bakingenvy
bakingenvy

Answer 1 year ago

Hi! You can definitely replace the canola oil with any other sort of vegetable oil. Strongly flavoured oils such as olive oil or peanut oil may slightly alter the taste. I would recommend sunflower oil, rice bran oil, or a basic vegetable oil. You can also substitute it with 1 cup of melted butter. Hope that helps! Enjoy :)

0
suzykane
suzykane

1 year ago

Do you think this would work with substituting applesauce for part of maybe all of the oil?

0
bakingenvy
bakingenvy

Reply 1 year ago

Hi! You could absolutely substitute apple sauce for a good majority of the oil. I probably would do max 1/2 cup applesauce (with 1/4 cup oil). If the cake doesn’t have enough fat it in it’s likely to impact the texture. Hope that helps!