Emergency Chocolate Cake - America's Test Kitchen

Total Time
55mins
Prep 10 mins
Cook 45 mins

Very simple and very moist. Be sure to use Dutch-processed cocoa and not anything else. I used Hershey's Special Dark, and it didn't have as much chocolate flavor as I would have liked. I think this might be good with some dark or white chocolate chips folded in.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degress; lightly spray an 8-inch square cake pan with oil spray.
  2. Whisk flour, sugar and baking soda together in large bowl.
  3. In separate bowl, whisk cocoa and water trogether until smooth. Whisk in the mayonnaise and vanilla. Stir the mayonnaise mixture into the flour mixture until combined.
  4. Put into pan; smooth the top. Bake until toothpick tests clean but with a few crumbs attached, about 35-40 minutes.
  5. Let cool in pan on rack 1 - 2 hours May top with confectioners sugar sifted over top.
Most Helpful

5 5

This is a great cake! The Dutch cocoa really made this. I've used mayo in cakes before so that wasn't a problem. The cake was moist and delicious. I topped it with a dollop of Cool Whip on each serving. Thanks for sharing this quick and easy recipe. Made for ZWT7-Switzerland.

4 5

Good choccy cake though I was nervous about the mayo !! Great standby recipe ! Made for ZWT 7