1-3/4 cups mayonnaise
1-3/4 cups cold brewed coffee at room temp.
1-1/2 teaspoons vanilla
3-1/2 cups flour
1 tablespoon baking soda
1 cup cocoa powder
1-1/2 cups granulated sugar
1 cup heavy whipping cream
8 ounce semisweet chocolate, cut into 1/4″ pieces
For cake :
Preheat oven to 350°F.
Sift flour, baking soda, cocoa powder and sugar. Mix ingredients, taking care not over mix. Batter will be thick.
Pour batter into a 13″ x 9″ pan.
Bake at 350°F for 25 minutes or until toothpick inserted in center comes out clean.
For fudge sauce :
Bring cream to a simmer in a medium nonreactive saucepan over medium heat. Remove from heat and add chocolate all at once.
Let sit for 5 minutes.
Whisk the glaze smooth.
Presentation :
Cut a fairly large square of cake, and place on a dessert plate. (Still warm, or reheat in microwave slightly) Liberally pour warm fudge sauce over cake. Top with a scoop of vanilla ice cream or freshly whipped cream and chopped nuts.