Published March 1, 2009. From Cook's Illustrated.
We wanted an easy chocolate mayonnaise cake recipe that would deliver good chocolate flavor. To get there, we “bloomed” unsweetened cocoa powder in coffee to intensify its flavor and supplemented it with bittersweet chocolate. Although traditional easy chocolate cake recipes are made with mayonnaise only, we found that adding an egg to the batter gave it moisture and a springy texture that we loved.
We recommend using one of the test kitchen’s favorite baking chocolates, Callebaut Intense Dark L-60-40NV, or Ghirardelli Bittersweet Chocolate Baking Bar for this recipe, but any high-quality dark, bittersweet, or semisweet chocolate will work. Instead of confectioners’ sugar, the cake can also be served with sweetened whipped cream.
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