Mayonnaise Cake
The name of this cake really doesn’t do it justice. The depth of chocolate is simply intoxicating - the crumb is tender and moist. This cake is the perfect example of good things coming from adversity!
Equipment
- Three 9" cake round cake pans
- Electric mixer
- Double boiler
Ingredients
- For the cake:
- 1-½ cups hot dark roast coffee
- 1 cup unsweetened cocoa powder
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2-½ cups sugar
- 4 extra-large eggs, room temperature
- 1 cup good (real) mayonnaise
- 1-½ teaspoons pure vanilla extract
- For the frosting:
- 1-¼ cups bittersweet chocolate chips, not quite one 10-ounce bag
- 2 tablespoons light corn syrup
- 4 tablespoons heavy cream, divided
- ¾ cup butter, room temperature
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 4 cups sifted* powdered sugar, divided
Instructions
- Before you start, grease and flour three 9” round cake pans and preheat your oven to 350-degrees.
- To make the cake:
- Add the cocoa powder to the hot coffee, stirring to dissolve the cocoa powder.
- In a large mixing bowl whisk together the flour, baking soda, baking powder and kosher salt.
- Toss the sugar and the eggs into a separate large mixing bowl and beat on medium-low speed until the mixture is light in color and fluffy, about 3 to 4 minutes.
- Add the mayonnaise along with the vanilla extract and blend in on low speed.
- Stir in about ⅔ cup of the flour mixture at a time alternating with the coffee and cocoa. Mix each addition on low speed just until blended into the batter, beginning and ending with the flour. Scrape down the sides and bottom of the bowl occasionally to make certain the batter is well mixed.
- Pour the batter into the prepared cake pans, dividing evenly between the three.
- Bake in a 350-degree oven for about 20 to 25 minutes or until the cakes test done in the center with a toothpick. (Check the cakes after about 20 minutes.)
- Let the cakes cool in the pans on a wire rack for about 15 minutes. Run a sharp knife around the edges and turn the cakes out onto a wire rack to cool completely. (I keep small wire racks on hand to make this step easier. You can place one over the top of the cake pan, flip it over and let the cake gently release on the rack.)
- While the cakes bake and cool, make the frosting.
- For the frosting:
- Place the chocolate chips along with the corn syrup and 3 tablespoons of the cream in the top of a double boiler or into a small heatproof bowl. Set over a pan of simmering water on low heat.
- Stir occasionally just until the chips have melted, about 10 minutes. Set aside to let the chocolate mixture cool completely.
- Cream the butter on medium speed until light and fluffed. Add the kosher salt and vanilla along with half of the powdered sugar. Mix together starting on low speed, then on medium speed for about 1 minute.
- Add the cooled chocolate and blend into the butter and sugar on low speed.
- Using low speed stir in the last two cups of the powdered sugar, adding the remaining cream only if needed for a frosting that is easily spread.
- To assemble the cake:
- Place the first cake layer top down on a large, flat cake plate. Spread about ½ cup of the frosting over the top, pushing the frosting out to the edge. It will be a thin layer of frosting.
- Add the second layer, top up and spread another ½ cup of frosting over the cake. Place the third layer bottom side up on the second layer.
- Spread a thin layer of frosting over the side of the cake, sealing any loose crumbs. Finish by frosting the top of the cake and spreading the remaining frosting onto the sides of the cake.
Notes
If you don't have a double boiler, you can place a heatproof bowl over a small pan of simmering water.
*Sifting the powdered sugar removes any lumps and leaves you with a smooth frosting.