SERVES 8
Choose a high-quality chocolate for this cake. Instead of confectioners’ sugar, the cake can be served with Whipped Cream. See the sidebar that follows the recipe.
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1½ |
cups (7½ ounces) all-purpose flour |
|
1 |
cup (7 ounces) sugar |
|
½ |
teaspoon baking soda |
|
¼ |
teaspoon salt |
|
½ |
cup (1½ ounces) Dutch-processed cocoa powder |
|
2 |
ounces bittersweet chocolate, chopped fine |
|
1 |
cup brewed coffee, hot |
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⅔ |
cup mayonnaise |
|
1 |
large egg, room temperature |
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2 |
teaspoons vanilla extract |
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Confectioners’ sugar (optional) |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking pan, line with parchment paper, grease parchment, and flour pan.
2. Whisk flour, sugar, baking soda, and salt together in large bowl. In separate bowl, combine cocoa and chocolate. Pour hot coffee over cocoa mixture and let sit, covered, for 5 minutes. Gently whisk mixture until smooth, let cool slightly, then whisk in mayonnaise, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined.
3. Scrape batter into prepared pan and smooth top with rubber spatula. Bake cake until toothpick inserted in center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking.
4. Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, if using, cut into squares, and serve straight from pan; alternatively, turn cake out onto serving platter, dust with confectioners’ sugar, if using, and serve.