I am a chocolate cake fanatic. This past Sunday at church, someone had made a chocolate bundt cake that was outstanding, I will have to get that recipe and try it out. For this Champagne Food Friday, I tried a modified Emergency Chocolate Recipe. It was an old War time recipe, basically using ingredients you have in your pantry, the authors from Cook's Illustrated doctored it up to add a little more chocolate taste and more moist texture. The beauty of this cake is to be made in a timely manner and also in an 8x8 pan!
Here are the ingredients.
1 1/2 cup flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Dutch processed cocoa
2 ounces bittersweet chocolate chopped fine
1 cup hot coffee
2/3 cup mayonnaise
2 tsp vanilla
Preheat oven to 350 degrees.
Mix flour, sugar, baking soda, salt in a bowl. In a separate bowl combine cocoa and chopped chocolate, pour coffee over to melt and whisk together until smooth. Add mayo, egg and vanilla, mix well. Add dry ingredients and mix ingredients until just combined.
Pour into a greased 8x8 pan, bake for 30-35 minutes.
Cool on wire wrack in pan for 1-2 hours, dust with confectioners sugar.
DO NOT over bake this cake or it will be dry. I unfortunately over backed it and was slightly dry, but still tasted good. Mayo is added to make it moist, and the coffee enhances the chocolate flavor. Try it out!