Chocolate Mayonnaise Cake
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
50
Sourness
32
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
2 cup
Unsweetened Cocoa Powder1.75 cups
Water (boiling)2.75 cups
All-Purpose Flour1.25 tsps
Baking Soda1 tsp
Baking Powder1 cup
Sugar2 large
Egg1 tbsp
Vanilla Extract3 cups
Powdered SugarDirections:
1
For cake: Preheat oven to 350°F
2
Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides
3
Combine chopped chocolate and cocoa powder in medium metal bowl
4
Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth
5
Sift flour, baking soda, and baking powder into another medium bowl
6
Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes
7
Add eggs 1 at a time, beating until well blended after each addition
8
Beat in vanilla
9
Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl
10
Divide batter among prepared cake pans (about 2 1/3 cups for each)
11
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes
12
Cool cakes in pans on racks 20 minutes
13
Run small knife around sides of cakes to loosen
14
Carefully invert cakes onto racks and let cool completely
15
Preheat oven to 350°F
16
Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides
17
Combine chopped chocolate and cocoa powder in medium metal bowl
18
Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth
19
Sift flour, baking soda, and baking powder into another medium bowl
20
Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes
21
Add eggs 1 at a time, beating until well blended after each addition
22
Beat in vanilla
23
Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl
24
Divide batter among prepared cake pans (about 2 1/3 cups for each)
25
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes
26
Cool cakes in pans on racks 20 minutes
27
Run small knife around sides of cakes to loosen
28
Carefully invert cakes onto racks and let cool completely
29
For frosting: Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth
30
Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally
31
Using electric mixer, beat butter in large bowl until smooth and creamy
32
Sift powdered sugar over butter and beat until well blended, about 2 minutes
33
Beat in vanilla
34
Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl
35
Place 1 cake layer on platter
36
Spread 3/4 cup frosting over top of cake layer to edges
37
Top with second cake layer; spread 3/4 cup frosting over
38
Top with third cake layer
39
Spread remaining frosting decoratively over top and sides of cake
40
DO AHEAD: Can be made 1 day ahead
41
Cover with cake dome and let stand at room temperature
42
Cut cake into wedges and serve
43
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth
44
Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally
45
Using electric mixer, beat butter in large bowl until smooth and creamy
46
Sift powdered sugar over butter and beat until well blended, about 2 minutes
47
Beat in vanilla
48
Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl
49
Place 1 cake layer on platter
50
Spread 3/4 cup frosting over top of cake layer to edges
51
Top with second cake layer; spread 3/4 cup frosting over
52
Top with third cake layer
53
Spread remaining frosting decoratively over top and sides of cake
54
DO AHEAD: Can be made 1 day ahead
55
Cover with cake dome and let stand at room temperature
56
Cut cake into wedges and serve