Pantry Staples Chocolate Fudge Cake

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!

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...

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.

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.

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!

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)!