This moist densely chocolate cake is easy to make, no eggs, and it can feed a crowd. It works as either a double layer cake or a sheet cake in a dish about 9 x 12". We tend to eat it plain, but it's wonderful with your choice of icing on it - buttercream or cream cheese would be my choice.
Cream together, with a mixer, the sugar, cocoa powder, espresso and mayo.
Dissolve the baking soda into the hot water, and add slowly to incorporate into the mix.
Add the flour slowly, and mix to incorporate, then add the vanilla.
Pour into greased pan(s). Bake 350 F for 35 minutes or until tester is clean.
Change up the taste a bit - for orange chocolate cake - add in 2 tsp grated orange rind and 1/2 tsp Orange extract.
Use 1/4 cup cooled espresso rather than the instant powder, or leave it out altogether if you don't have it. Or use regular instant coffee powder.
Add in mini-chocolate chips!