Pantry Chocolate Cake

Ingredients

½ cup (1½ ounces) Dutch-processed cocoa powder

¾ cup boiling water (start with ~1 cup)

1½ cups (7½ ounces) all-purpose flour

1 cup (7 ounces) sugar

½ teaspoon baking powder

½ teaspoon baking soda teaspoon salt

½ teaspoon instant espresso or instant coffee (optional)

⅓ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

Directions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and grease the foil (see page 207). Whisk the cocoa and the boiling water together in a small bowl. Let the mixture cool slightly.

2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and espresso powder (if using) together. In a medium bowl, whisk the vegetable oil, egg, vanilla, and cooled cocoa mixture together. Stir the oil mixture into the four mixture and whisk until smooth.

3. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter.

4. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Let the cake cool completely in the pan, 1 to 2 hours. If desired, remove the cake from the pan using the foil (see page 207) before serving.