I was craving chocolate cupcakes BIG TIME yesterday but I didn’t want to go through all the trouble of making my favourite Hershey’s cake and swiss meringue buttercream so I went searching for a quick and easy recipe. I thought a mayonnaise cake would do the trick. Unless you have one of those old school, spiral-bound, church cookbook’s the recipe is kind of hard to come by. I found a version in my Cook’s Illustrated cookbook which uses mayonnaise plus one egg. It didn’t bump the Hershey’s cake out of top spot. The flavour was nice but the texture was off somehow – maybe a little too moist. I used regular instead of Dutch processed cocoa and semi-sweet chocolate chips. Maybe I should have baked it a little longer, I don’t know. But if you want a recipe for a quick chocolate snack cake, give it a try. The icing pictured is whipped chocolate ganache.
Easy Chocolate Cake
1 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup Dutch-processed cocoa powder
2 ounces bittersweet chocolate, chopped fine
1 cup hot coffee
2/3 cup mayonnaise
1 large egg
2 teaspoons vanilla
Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray 8″ square baking dish with nonstick cooking spray.
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 mayo, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined. (Batter will be quite thick)
Scrape batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out clean with few crumbs attached, 30-35 minutes. For cupcakes, put in lined muffin tins and bake for 18-22 minutes. (Makes 16)
Let cake cool in pan on wire rack, 1-2 hours. Dust with confectioners sugar, cut into squares, and serve straight from pan, or turn cake out onto serving platter and dust with confectioners’ sugar.