Chocolate Mayo Cake // Restless Chipotle //Marye

 

  • 4 ounces bittersweet chocolate, high quality 70% cacao, chopped or chocolate chips
  • 1 cup dark unsweetened cocoa powder, I used Hershey's Special extra dark
  • 1 ¾ cups dark coffee or water, boiling
  • 2 ⅔ cups all purpose flour
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon baking powder
  • 1 cup sugar
  • 1 cup dark brown sugar, packed
  • 1 ⅓ cups mayonnaise, (I prefer Hellman's or Dukes to anything else....but do not use reduced-fat or fat-free)
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Fudge Frosting

  • 2 ¼ cups butter, softened
  • 1 ½ cups confectioners' sugar
  • ¾ cup unsweetened dark cocoa powder, I used Hershey's Special extra dark
  • ½ cup coffee, hot and double strength
  • ½ cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 1 pinch kosher salt
  • 10 ounces dark chocolate, chopped and melted
  • 1 tablespoon white corn syrup

  • Cake

    • Preheat oven to 350°F
    • Grease three 8 -inch cake pans and dust with cocoa.
    • Melt the chocolate in the microwave just until softened and you can stir it smooth - about 1 minute.
    • Combine melted chocolate and cocoa in a bowl. Whisk in boiling coffee (or water) and stir until the mixture is smooth. Set aside.
    • Sift the flour, baking soda, baking powder, and salt into a bowl. Set aside.
    • With an electric mixer on medium-high speed beat the sugar and the mayonnaise until blended.
    • Add eggs one at a time, beating well after each. Add the egg yolk.
    • Beat in the vanilla.
    • Change to low speed. Add the dry ingredients in four additions, alternating with the chocolate mixture.
    • Beat well after each addition.
    • Divide cake batter evenly among the cake pans.
    • Bake about 30 minutes or until a cake tester comes out clean.
    • Cool cake for 10 minutes in pans.
    • Loosen cakes from sides of pans, turn out, and cool completely before frosting.

    Frosting

    • In a bowl of stand mixer fitted with paddle attachment beat the butter on medium speed about 6 minutes or until pale and fluffy.
    • Sift together the confectioners' sugar and cocoa powder.
    • Reduce mixer speed to low.
    • Add the confectioners' sugar mixture, beating until well blended.
    • Continue beating on low and add the coffee, sour cream, vanilla, and salt.
    • Beat 1 minute.
    • Increase the speed to medium and whip for 2 minutes.
    • Add the melted chocolate and beat until smooth, about 2 minutes more.

    For sheet cake

    • Follow instructions for mixing the batter.
    • Grease and flour a 13x9-inch baking dish.
    • Pour the batter in the baking dish and smooth top.
    • Bake for 30 to 35 minutes at 350°. Start checking for doneness at 25 minutes just to be on the safe side.
    • Cool completely in pan and frost with your favorite frosting.

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