Ingredients
- 1 1/2cups unbleached all-purpose flour (7 1/2 ounces)
- 1cup sugar (7 ounces)
- 1/2teaspoon baking soda
- 1/4teaspoon table salt
- 1/2cup Dutch-processed cocoa powder (2 ounces)
- 2ounces bittersweet chocolate, chopped fine (see note)
- 1cup fresh black coffee, hot
- 2/3cup mayonnaise
- 1large egg
- 2teaspoons vanilla extract
- Confectioners' sugar (for serving; optional)
Directions
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Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray 8-inch-square baking dish with nonstick cooking spray.
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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 whisk until smooth; let cool slightly. Whisk in mayonnaise, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined.
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Scrape batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out with few crumbs attached, 30 to 35 minutes.
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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.