Chocolate Moist Madeleines

Preheat oven to 375°F and lightly butter a 12-cavity madeleine mold, ensuring all indentations are well coated for easy release.

Whisk together 3 tablespoons unsweetened cocoa and 3 tablespoons boiling water in a small bowl until smooth, then set aside to cool slightly.

Beat 3 large eggs with ¾ cup sugar and 1½ teaspoons pure vanilla extract in a large bowl until pale and thick, approximately 3-4 minutes with an electric mixer.

Whisk together 1¼ cups sifted cake flour, ¾ teaspoon baking powder, ¼ teaspoon salt, and 1½ teaspoons cocoa powder in a separate bowl.

Gently fold the dry ingredients into the egg mixture using a spatula until just combined, taking care not to deflate the batter.

Fold 13 tablespoons softened unsalted butter and the cooled cocoa mixture into the batter in two additions, folding gently until just incorporated.

Transfer batter to a piping bag or large spoon and fill each madeleine cavity about two-thirds full.

Bake in preheated oven for 11-12 minutes until the madeleines spring back when lightly touched and a toothpick inserted into the center comes out clean.

Let madeleines cool in the mold for 2-3 minutes, then gently turn out onto a wire rack to cool completely before serving.