Recipe: An Emergency Cake

As a rule I generally make sure I have all the ingredients before baking because it’s  a science. But this weekend I put that to test as a I attempted to make a last minute cake for my sister’s birthday.

It was her 13th Birthday – and like most girl’s at that age she knew exactly what she wanted (there were diagrams). The cake was to be chocolate, with caramel and most importantly a cake decorated as a milkshake  on top! Normally this wouldn’t be a major problem but it was a busy and LONG week and circumstances left me in a kitchen with little to no ingredients, a failed caramel and less than two hours until this cake needed to be ready  – fun fact: most chocolate cakes take at least an hour in the oven.

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My sister with her cake!

In my stressed state I threw together this cake with what I had on hand and a few recipes as a guide.  Magically it turned out pretty great! (My groceries did eventually arrive to be able to make the ‘milkshake’)

The Final Product

What you need:

  • Mixing bowl
  • Measuring spoons/cups
  • Cake tin
  • Whisk
  • Rolling Pin


  • 3/4 Cup freshly brewed coffee
  • 1/2 White Sugar and 1 1/2 Cup Raw sugar (this was improve so you can use 2 cups of either)
  • 2 Cups Plain Flour (the mixture will be quite runny but if you feel it is too much so add an extra 1/4 cup of flour)
  • 1/2 Cocoa Powder
  • 2 Tsp Vanilla
  • 2 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 2 Eggs
  • 1 1/4 Almond Milk
  • 1/2 Salted Butter (melted)
  • 1/4 Cup chocolate chips

For the decorations: 

  • 250ml Cream + additional whipped cream
  • White fondant
  • 250g Dark Chocolate Chips
  • Large Jam Roll
  • Strawberry jam


  1. Preheat oven to 180 Degrees Celsius, fan-forced.
  2. Put all your dry ingredients in a large mixing bowl.
  3. Melt the butter (on the stove or microwave) and then place the chocolate chips into the butter. You don’t need to it melt, just soften.
  4. Add wet ingredients and beat until completely combined.
  5. Pour into cake tin and bake for 1hr 10min
  6. For the ganache heat the cream until just before it boils.Pour on top of the chocolate chips and let sit for 2 Minutes. Then whisk until combined and leave to cool
  7. I trimmed my jam roll to the height/shape of a glass (smaller at the bottom and larger at the top). Then knead and roll out the fondant until it is large enough to cover your jam roll – ensure that it’s not so thin that it will break. Cover the roll in a thin layer of jam and then cover with fondant. Trim the edges and use water to stick the seam together. When serving top cream and sprinkles. I used smaller skewers to support the roll when affixed to the cake (I inserted them into the cake and placed the roll into them)