From: Cooks Illustrated (March/April 2009) - Page 25

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup (2 ounces) dutch-processed cocoa powder
2 ounces bittersweet chocolate, chopped fine
1 cup hot coffee
2/3 cup mayonnaise
1 large egg
2 teaspoons vanilla extract
Confectioners' sugar (for serving: optional)

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 separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa mixture
and whisk until smooth; let cool slightly. Whisk in mayonnaise, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined.

Scrap batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out with a few crumbs attached, 30 to 35

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.

--- is moderated by Tracy E. Carman at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.