January 27th is National Chocolate Cake Day. This was my first ever attempt at making a cake from scratch. All I can say is it is going to be hard to go back to the box! I found the following recipe on Cooks Illustrated and every ingredient was already in my pantry.
1 1/2 Cups unbleached all purpose flower (7 1/2 ounces)
1 Cup of sugar (7 ounces)
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup Dutch-processed cocoa powder (2 ounces)
2 ounces bittersweet chocolate chopped fine
1 cup fresh black coffee, hot
2/3 cup mayonnaise
1 large egg
2 teaspoons vanilla extract
Confectioners’ sugar (for serving; optional)
Instructions:
1) Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray 8-inch square baking dish with nonstick cooking spray
2) Whisk flour, sugar, baking soda, and salt together in a large bowl. In a separate bowl, combine cocoa and chocolate; pur hot coffee over cocoa mixture and whisk until smooth; let it cool slightly. Whisk in mayonnaise, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined.
3) Scrape batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out with few crumbs attached. (30-35 minutes)
4) Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar.
Retrieved from COOK’S Illustrated
Ingredients
- 1 1/2 Cups unbleached all purpose flower (7 1/2 ounces)
- 1 Cup of sugar (7 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 cup Dutch-processed cocoa powder (2 ounces)
- 2 ounces bittersweet chocolate chopped fine
- 1 cup fresh black coffee, hot
- 2/3 cup mayonnaise
- 1 large egg
- 2 teaspoons vanilla extract
- Confectioners' sugar (for serving; optional)
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Lightly spray 8-inch square baking dish with nonstick cooking spray
- Whisk flour, sugar, baking soda, and salt together in a large bowl.
- In a separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa mixture and whisk until smooth; let it cool slightly.
- Whisk in mayonnaise, egg, and vanilla.
- Stir mayonnaise mixture into flour mixture until combined.
- Scrape batter into prepared pan and smooth top.
- Bake until wooden skewer inserted into center of cake comes out with few crumbs attached. (30-35 minutes)
- Let cake cool in pan on wire rack, 1 to 2 hours.
- Dust with confectioners' sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners' sugar.
- Retrieved from COOK'S Illustrated
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Sounds delicious. But I don’t drink coffee, can I use regular hot water?
The coffee is what brings out the flavor in this cake. I would recommend borrowing the small amount from a “neighbor’s” pot or buying some Starbucks Vias that will allow you to make just one cup:)
The name says it all! This cake could not be any easier to make and it is probably one of the best chocolate cakes I have tasted. It has been placed in our “family favorite” recipe box. Good job Ceo of The House! Keep em coming
You already made it? You Rock! Glad you liked it. Send your favorites my way too!