This cake really is easy, and it’s incredibly moist and chocolate-y; you can make it without the glaze, but honestly, if you’re going to do it, just do it! Serve alone, with whipped cream, with ice cream….pick your poison. The cake recipe is an adaptation of a Cook’s Illustrated recipe, and I’ll say it serves 9.
- 1 1/2 cups white whole wheat flour
- 1 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Dutch-processed cocoa powder
- 2 oz bittersweet chocolate, chopped
- 1 cup hot coffee
- 2/3 cup reduced-fat mayonnaise
- 1 large egg
- 2 tsp vanilla
Preheat oven to 350. Coat an 8” square pan with cooking spray.
Whisk together, in a large bowl, the flour through salt.
In a smaller bowl, combine the cocoa, chocolate and hot coffee, stirring until smooth.
When it’s cooled down a bit, stir in the mayonnaise, egg and vanilla.
Pour the chocolate mixture over the flour mixture and still just until combined.
Pour batter into the pan (you can give the pan a good rap against the counter to get rid of air bubbles) and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean (okay if a few crumbs stick to it).
Let cool on a cooling rack.
- 3 oz bittersweet chocolate, chopped (or a generous 1/2 cup of bittersweet chocolate chips)
- 3 TBS coffee
- 1/2 cup butter (1 stick), cut into tablespoons
Combine chocolate and coffee in a microwave-safe bowl; microwave on HI for 30 seconds or so, then stir until the chocolate is melted.
Stir in the butter, one TBS at a time; reheat the bowl for 20 seconds or so if the mixture cools down to much for the butter to melt.
When all the butter has been mixed in and the mixture is smooth,
pour it over the cooled cake.
Refrigerate until the glaze sets.