Emergency Chocolate Cake

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

1. Preheat oven to 350℉.
2. Mix the cocoa powder, chocolate, and instant coffee. Add the boiling water and stir until smooth. Set aside to cool.
3. Combine the flour, sugar, baking soda, and salt. Whisk to mix evenly.
4. Add the mayonnaise, egg, and vanilla extract to the chocolate mixture. Whisk until smooth.
5. Combine the flour mixture and the chocolate mixture.
6. Pour the batter into a greased 8” square baking dish.
7. Bake for 30-40 minutes, until a toothpick inserted into the middle comes out with only a few crumbs.
8. Cool in pan on a wire rack for 1-2 hours. Serve dusted with confectioner’s sugar or whipped cream.