Serves 1
Directions
- 1Place cocoa powder in a bowl and pour hot coffee over it.
- 2Whisk the cocoa and coffee together and set aside to bloom for about 3-4 minutes.
- 3In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
- 4Add the bloomed cocoa and coffee mixture to the dry ingredients.
- 5Add vanilla extract and 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 batter into both prepared pans.
- 9Bake in a preheated 350°F (175°C) oven for about 30 to 33 minutes.
- 10Let the cakes cool in the pans for about 10 minutes, then invert them onto a cooling rack to cool completely.
- 11For the frosting, place heavy cream in a saucepan and bring it to a simmer (not a boil).
- 12Pour the hot cream over 24 ounces of dark chocolate chips in a bowl.
- 13Let the chocolate and cream mixture sit undisturbed for 5 minutes.
- 14Whisk the chocolate and cream together until smooth.
- 15Add four tablespoons of room temperature butter and two teaspoons of vanilla extract to the ganache.
- 16Whisk again until everything is nicely smooth.
- 17Set the ganache aside to cool for about 20 to 30 minutes.
- 18Place the first cake layer on a serving dish.
- 19Add about one-third of the frosting to the top of the first layer and spread it evenly.
- 20Place the second cake layer on top and cover the entire cake with the remaining frosting, spreading it down the sides.
- 21Place the frosted cake in the refrigerator for about 15 minutes to help the ganache 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
- 1.5 cups Hot coffee or water
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Mayonnaise
- 1 teaspoon Vanilla extract
- 24 oz Dark chocolate
- 2 cups Heavy cream
- 2 teaspoons Vanilla extract
- 4 tablespoons Softened butter
Equipment
bowlwhisksaucepan8-inch round cake pansparchment papercooling rackspatulacake stand
Tips
- If you are using 9-inch cake pans and want to make a three-layered cake, you will want to double the recipe.
- Let the ganache cool for 20-30 minutes and the cake cool completely before assembly.
- Placing the frosted cake in the refrigerator for about 15 minutes helps the ganache set up.
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