Emergency Chocolate Cake

This is not a new favorite cake. I have to be honest. It was good, but not great. And let’s look at the title. Doesn’t that kind of title make you think you can bake this cake quickly? The baking part goes fairly quickly but it requires such a long cool-down period. The ingredients list is also a bit fancier than the Amelia Bedelia cake the Fudgelet and I made before. If I was going to choose, I would make the Amelia Bedelia one again before this one because that one tasted better and was even easier to make.

The pros of this cake? It doesn’t require frosting, although maybe that would have helped the end product. The ingredients list is still less fancy than some cakes, and you could shrink the cooling process a bit and just eat warm cake. This was also a fun cake for the Fudgelet to help me. He is getting better stirring and whisking. In fact, I made more of a mess than he did.

If you’re looking for a basic snack cake, this could be it for you. Or you could try the Amelia one. Maybe you have a different one to share?

Directions for Emergency Chocolate Cake

Slightly adapted from Cook’s Illustrated March/April 2009

  • 7.5 ounces (1.5 cups) flour
  • 7 ounces (1 cup) sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 ounces (1/2 cup) Dutch-processed cocoa powder
  • 2 ounces bittersweet chocolate, chopped
  • 1 cup hot coffee
  • 2/3 cup mayonnaise
  • 1 large egg
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees and lightly spray an 8 inch square baking pan. In a medium-large bowl, place the cocoa powder and the chopped chocolate. Pour the hot coffee on top, then whisk it until smooth.

While you let it cool for a couple minutes, whisk together the flour, sugar, baking soda, and salt together in a large bowl.

Add the mayonnaise, egg, and vanilla to the chocolate/coffee bowl, whisking until combined.

Stir the wet ingredients into the flour mixture bowl until well-combined.

Scrape the batter into the baking dish and smooth the top.

Bake until a toothpick comes out clean from the center of the cake, about 30 minutes. Let it cool in the pan on a wire rack (1-2 hours) before serving.

Directions for Emergency Chocolate Cake (without pictures)

Slightly adapted from Cook’s Illustrated March/April 2009

  • 7.5 ounces (1.5 cups) flour
  • 7 ounces (1 cup) sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 ounces (1/2 cup) Dutch-processed cocoa powder
  • 2 ounces bittersweet chocolate, chopped
  • 1 cup hot coffee
  • 2/3 cup mayonnaise
  • 1 large egg
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees and lightly spray an 8 inch square baking pan. In a medium-large bowl, place the cocoa powder and the chopped chocolate. Pour the hot coffee on top, then whisk it until smooth. While you let it cool for a couple minutes, whisk together the flour, sugar, baking soda, and salt together in a large bowl.

Add the mayonnaise, egg, and vanilla to the chocolate/coffee bowl, whisking until combined. Stir the wet ingredients into the flour mixture bowl until well-combined.

Scrape the batter into the baking dish and smooth the top. Bake until a toothpick comes out clean from the center of the cake, about 30 minutes. Let it cool in the pan on a wire rack (1-2 hours) before serving.

One thought on “Emergency Chocolate Cake

  1. Pingback: Amelia Bedelia Cake, Take 2: Layer Cake Version | fudgingahead

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