Emergency Chocolate Cake – a delicious recipe with flour, sugar, Dutch, baking soda, mayonnaise, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust an oven rack to the middle position and heat the oven to 350 egrees. Lightly coat an 8-inch square cake pan with vegetable oil spray.
2
Whisk the flour, sugar, cocoa, and baking soda together in a large bowl. In a separate bowl, whisk the mayonnaise, water, and vanilla together. Stir the mayonnaise mixture into the flour mixture until combined.
3
Scrape the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes.
4
Let the cake cool in the pan on a wire rack, 1 to hours. Cut into squares and serve straight from the pan or turn the cake out onto a serving latter and dust with confectioners' sugar (if desired).
1115
kcal
Calories
48
g
Fat
161
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 c. sugar, 1/4 c. Dutch-processed cocoa powder, 2 tsp. baking soda, and more.
Yes, Emergency Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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