Adapted from: Cooks Illustrated March/April 2009
You may substitute 1 cup (8 oz) of hot coffee for the instant coffee and hot water.
½ cup (2 oz) Dutch-process cocoa powder
2 oz bittersweet baking chocolate, chopped fine
1 heaping tsp instant coffee
1 cup (8 oz) boiling water
1 ½ cups (7 ½ oz) AP flour
1 cup (7 oz) granulated sugar
½ tsp baking soda
¼ tsp table salt
⅔ cup (3 ⅝ oz) mayonnaise
2 tsp vanilla extract
- Preheat oven to 350℉.
- Mix the cocoa powder, chocolate, and instant coffee. Add the boiling water and stir until smooth. Set aside to cool.
- Combine the flour, sugar, baking soda, and salt. Whisk to mix evenly.
- Add the mayonnaise, egg, and vanilla extract to the chocolate mixture. Whisk until smooth.
- Combine the flour mixture and the chocolate mixture.
- Pour the batter into a greased 8” square baking dish.
- Bake for 30-40 minutes, until a toothpick inserted into the middle comes out with only a few crumbs.
- Cool in pan on a wire rack for 1-2 hours. Serve dusted with confectioner’s sugar or whipped cream.
