Directions
- 1Combine cocoa powder and warm coffee in a bowl, whisk, and set aside for 3-4 minutes to bloom.
- 2In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
- 3Add the bloomed cocoa and coffee mixture to the dry ingredients.
- 4Add 1 teaspoon of vanilla extract to the mixture.
- 5Add 1 cup of mayonnaise to the mixture.
- 6Mix all ingredients until well combined.
- 7Grease and line two 8-inch round cake pans with parchment paper.
- 8Evenly divide the cake batter between the two prepared pans.
- 9Bake the cakes in a preheated 350°F (175°C) oven for 30-33 minutes.
- 10Allow the cakes to cool in their pans for about 10 minutes.
- 11Flip the cakes out onto a cooling rack to cool completely.
- 12Place 2 cups of heavy cream in a saucepan and bring it to a simmer (do not boil).
- 13Pour the simmering cream over 24 ounces of dark chocolate in a bowl and let it sit undisturbed for 5 minutes.
- 14After 5 minutes, whisk the chocolate and cream mixture until smooth.
- 15Add 4 tablespoons of room temperature butter and 2 teaspoons of vanilla extract to the ganache.
- 16Whisk again until everything is nicely smooth.
- 17Set the ganache aside to cool for 20-30 minutes.
- 18Place one cooled cake layer on a cake stand.
- 19Add approximately one-third of the ganache frosting onto the first cake layer and spread it out evenly.
- 20Place the second cake layer on top and spread the remaining ganache over the top and down the sides of the cake.
- 21Place the assembled cake in the refrigerator for about 15 minutes to help the frosting set up.
- 22Slice and serve the chocolate cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup white granulated sugar
- 0.5 cup light brown sugar
- 0.75 cup cocoa powder (Dutch processed)
- 1.5 cups warm coffee
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 24 ounces dark chocolate
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 4 tablespoons room temperature butter
Equipment
whiskmixing bowls8-inch round cake pansparchment papersaucepanstovecooling rackcake standspatula
Tips
- Dutch processed cocoa powder is best for enhancing chocolate flavor.
- Coffee enhances the chocolate flavor in the cake.
- Mayonnaise replaces eggs and oil, making the cake moist without needing simple syrup.
- For a three-layered cake or 9-inch pans, double the recipe and adjust baking time slightly.
- Do not boil the heavy cream for the ganache; just bring it to a simmer.
- After pouring hot cream over chocolate chips, let it sit for 5 minutes before whisking to ensure proper melting.
- Refrigerate the frosted cake for 15 minutes to help the ganache set.
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