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Category: Desserts
Prep Time: Cook Time: Total Time:
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla extract
special equipment
Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
Preparation
Preheat oven to 350.
Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
Combine chopped chocolate and cocoa powder in medium metal bowl.
Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda, and baking powder into another medium bowl.
Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes.
Add eggs 1 at a time, beating until well blended after each addition.
Beat in vanilla.
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.
Divide batter among prepared cake pans (about 2 1/3 cups for each).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes.
Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks
and let cool completely.
Frost with chocolate frosting.
Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges.
Top with second cake layer; spread 3/4 cup frosting over.
Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake.
(DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.)
bonappetit
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Chocolate Mayonnaise Cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla extract
special equipment
Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
Preparation
Preheat oven to 350.
Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
Combine chopped chocolate and cocoa powder in medium metal bowl.
Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda, and baking powder into another medium bowl.
Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes.
Add eggs 1 at a time, beating until well blended after each addition.
Beat in vanilla.
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.
Divide batter among prepared cake pans (about 2 1/3 cups for each).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes.
Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks
and let cool completely.
Frost with chocolate frosting.
Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges.
Top with second cake layer; spread 3/4 cup frosting over.
Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake.
(DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.)
bonappetit
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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