|Sorry, this is the only picture I got; I was a bit excited about eating the cake...|
But I'm back with a recipe for Emergency Chocolate Cake from Cook's Illustrated. I'd been feeling a bit of the summertime blues last week, so I figured an easy chocolate cake was what the doctor ordered. While the cake did not actually fix anything, it got me back in the baking spirit. It was also delicious.
No, what really is really helping me right now is a reminder from one of my best friends. I remember feeling this way when I studied abroad, and I told my friend about it. She reminded me that I got through that time, had the best time of my life after it, and if it were not for that, we would not be such good friends. Sometimes you need a friend who has been there for you before to remind you of just how strong you are. So I'm back. And I want to share a poem that has been playing in my mind today: Invictus.
Emergency Chocolate Cake
adapted from Cook's Illustrated
7.5 oz unbleached all-purpose flour
7 oz sugar
1/2 tsp baking soda
1/4 tsp sea salt
2 oz Dutch-processed cocoa powder
2 oz bittersweet chocolate, chopped fine
1 cup hot coffee
2/3 cup mayonnaise
1 lrg egg
2 tsp vanilla extract
1. Adjust oven rack to middle position, preheat oven to 350 degrees F, and coat an 8x8-inch baking dish with nonstick cooking spray.
2. Whisk the dry ingredients together in a large bowl. In a medium bowl, combine the chocolate and cocoa powder, then pour the hot coffee over it and whisk until smooth; let cool. Whisk in the remaining ingredients. Stir the wet ingredients into the dry ingredients and stir until combined.
3. Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
4. Allow cake to cool on wire rack. The cake can be eaten plain, or served with ice cream.