Chocolate Mayonnaise Cake

10 to 12 servings

Author: Anna

Ingredients

Cake Ingredients:

2 ounces bittersweet chocolate,, chopped, do not exceed 61% cacao
⅔ cup unsweetened cocoa powder
1 ¾ cups boiling water
2 ¾ cups all purpose flour
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
1 cup sugar
1 cup packed dark brown sugar
1 10-ounce jar Sir Kensington's mayonnaise
2 large eggs plus one egg yolk
1 teaspoon vanilla extract

Frosting Ingredients:

10 ounces bittersweet chocolate, chopped, do not exceed 61% cacao
1 ½ cups (3 sticks) unsalted butter,, at room temperature
3 cups powdered sugar
1 tablespoon vanilla extract

Instructions

Cake Directions:

Preheat oven to 350ºF.
Butter the bottom of each of the 3 8-inch round cake pans, then line with parchment paper cut to size.
Combine the chopped chocolate and cocoa powder in a medium sized heat-proof bowl.
Add 1 ¾ cups boiling water and whisk until the mixture is totally incorporated. Set aside to cool a bit. (At this point I just wanted to drink this fragrant chocolate mixture!)
In another bowl whisk together the flour, baking soda, and baking powder.
With your electric mixer, beat the sugars and the mayonnaise in large bowl until well blended, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition, then add the egg yolk and beat until well blended.
Beat in vanilla extract.
To the sugar and egg mixture, add ¼ of the flour mixture and blend, then add ⅓ of the chocolate mixture and blend. Continue alternating until everything is well blended. Occasionally scraping down sides of bowl.
Divide the batter evenly among the three cake pans.
Bake cakes until a tester inserted in center comes out clean, about 30-35 minutes.
Cool cakes in pans on racks for 10-15 minutes.
Run a knife between the edge of the cake and the pan to loosen it, then carefully invert the cakes onto racks to cool completely.

Frosting Directions:

Place chopped chocolate in a microwave safe bowl or large glass measure cup.
Heat the chocolate in the microwave on 50% power for 2 minutes.
Stir. Microwave for 1 more minute, stir well.
Continue microwaving in 30 second intervals and stirring until the chocolate is melted. Be very careful, you don't want to burn the chocolate.
Combine the butter and the powdered sugar in a large bowl and beat on with an electric mixer on high speed until smooth and creamy.
Beat in vanilla.
Add melted chocolate and beat until the frosting is smooth and completely incorporated.
Put about a Tablespoon of frosting in the center of the platter or cake plate you are using. Then place 1 cake layer on this (to hold the cake on the plate). Spread ¾ cup frosting over the top of the layer to the edges.
Top with 2nd cake layer and again spread ¾ cup of frosting on the top of the layer.
Place the 3rd layer on top of the first two and spread the remaining frosting over the top and sides of cake.
Decorate as desired. Or leave it just as a delicious, moist and tempting chocolate cake!

Notes

Gr8 Decorating Tip:

I had hosted a party with a Gold and White theme and had some leftover edible gold flakes...YES! Some gold is edible! So I sprinkled some of the flakes on top...Easy and Elegant!

Gr8 Do-Ahead Tips:

The cake layers can be made up to a month ahead of time, wrapped individually in plastic wrap, sealed in freezer bags and frozen. Defrost before using.
Or you can make the entire cake the day before. Cover with a cake dome and serve at room temperature.

Tried this recipe?Mention @Great8Friends or tag #gr8food!