Mayonnaise Chocolate Cake

Serves 1
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Directions

  1. 1Place cocoa powder in a bowl and pour hot coffee over it.
  2. 2Place cocoa powder in a bowl and pour hot coffee over it.
  3. 3Place cocoa powder in a bowl and pour hot coffee over it.
  4. 4Whisk the cocoa and coffee together and set aside to bloom for about 3-4 minutes.
  5. 5Whisk the cocoa and coffee together and set aside to bloom for about 3-4 minutes.
  6. 6Whisk the cocoa and coffee together and set aside to bloom for about 3-4 minutes.
  7. 7In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
  8. 8In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
  9. 9In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
  10. 10Add the bloomed cocoa and coffee mixture to the dry ingredients.
  11. 11Add the bloomed cocoa and coffee mixture to the dry ingredients.
  12. 12Add the bloomed cocoa and coffee mixture to the dry ingredients.
  13. 13Add vanilla extract and mayonnaise to the mixture.
  14. 14Add vanilla extract and mayonnaise to the mixture.
  15. 15Add vanilla extract and mayonnaise to the mixture.
  16. 16Mix all ingredients until well combined.
  17. 17Mix all ingredients until well combined.
  18. 18Mix all ingredients until well combined.
  19. 19Grease and line two 8-inch round cake pans with parchment paper.
  20. 20Grease and line two 8-inch round cake pans with parchment paper.
  21. 21Grease and line two 8-inch round cake pans with parchment paper.
  22. 22Evenly divide the batter into both prepared pans.
  23. 23Evenly divide the batter into both prepared pans.
  24. 24Evenly divide the batter into both prepared pans.
  25. 25Bake in a preheated 350°F (175°C) oven for about 30 to 33 minutes.
  26. 26Bake in a preheated 350°F (175°C) oven for about 30 to 33 minutes.
  27. 27Bake in a preheated 350°F (175°C) oven for about 30 to 33 minutes.
  28. 28Let the cakes cool in the pans for about 10 minutes, then invert them onto a cooling rack to cool completely.
  29. 29Let the cakes cool in the pans for about 10 minutes, then invert them onto a cooling rack to cool completely.
  30. 30Let the cakes cool in the pans for about 10 minutes, then invert them onto a cooling rack to cool completely.
  31. 31For the frosting, place heavy cream in a saucepan and bring it to a simmer (not a boil).
  32. 32For the frosting, place heavy cream in a saucepan and bring it to a simmer (not a boil).
  33. 33For the frosting, place heavy cream in a saucepan and bring it to a simmer (not a boil).
  34. 34Pour the hot cream over 24 ounces of dark chocolate chips in a bowl.
  35. 35Pour the hot cream over 24 ounces of dark chocolate chips in a bowl.
  36. 36Pour the hot cream over 24 ounces of dark chocolate chips in a bowl.
  37. 37Let the chocolate and cream mixture sit undisturbed for 5 minutes.
  38. 38Let the chocolate and cream mixture sit undisturbed for 5 minutes.
  39. 39Let the chocolate and cream mixture sit undisturbed for 5 minutes.
  40. 40Whisk the chocolate and cream together until smooth.
  41. 41Whisk the chocolate and cream together until smooth.
  42. 42Whisk the chocolate and cream together until smooth.
  43. 43Add four tablespoons of room temperature butter and two teaspoons of vanilla extract to the ganache.
  44. 44Add four tablespoons of room temperature butter and two teaspoons of vanilla extract to the ganache.
  45. 45Add four tablespoons of room temperature butter and two teaspoons of vanilla extract to the ganache.
  46. 46Whisk again until everything is nicely smooth.
  47. 47Whisk again until everything is nicely smooth.
  48. 48Whisk again until everything is nicely smooth.
  49. 49Set the ganache aside to cool for about 20 to 30 minutes.
  50. 50Set the ganache aside to cool for about 20 to 30 minutes.
  51. 51Set the ganache aside to cool for about 20 to 30 minutes.
  52. 52Place the first cake layer on a serving dish.
  53. 53Place the first cake layer on a serving dish.
  54. 54Place the first cake layer on a serving dish.
  55. 55Add about one-third of the frosting to the top of the first layer and spread it evenly.
  56. 56Add about one-third of the frosting to the top of the first layer and spread it evenly.
  57. 57Add about one-third of the frosting to the top of the first layer and spread it evenly.
  58. 58Place the second cake layer on top and cover the entire cake with the remaining frosting, spreading it down the sides.
  59. 59Place the second cake layer on top and cover the entire cake with the remaining frosting, spreading it down the sides.
  60. 60Place the second cake layer on top and cover the entire cake with the remaining frosting, spreading it down the sides.
  61. 61Place the frosted cake in the refrigerator for about 15 minutes to help the ganache set up.
  62. 62Place the frosted cake in the refrigerator for about 15 minutes to help the ganache set up.
  63. 63Place the frosted cake in the refrigerator for about 15 minutes to help the ganache set up.
  64. 64Slice and serve the chocolate cake.
  65. 65Slice and serve the chocolate cake.
  66. 66Slice and serve the chocolate cake.

Ingredients

  • 2 cups All-purpose flour
  • 2 cups All-purpose flour
  • 2 cups All-purpose flour
  • 1 cup White granulated sugar
  • 1 cup White granulated sugar
  • 1 cup White granulated sugar
  • 0.5 cup Light brown sugar
  • 0.5 cup Light brown sugar
  • 0.5 cup Light brown sugar
  • 0.75 cup Cocoa powder
  • 0.75 cup Cocoa powder
  • 0.75 cup Cocoa powder
  • 1.5 cups Hot coffee or water
  • 1.5 cups Hot coffee or water
  • 1.5 cups Hot coffee or water
  • 1.5 teaspoons Baking soda
  • 1.5 teaspoons Baking soda
  • 1.5 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 1 cup Mayonnaise
  • 1 cup Mayonnaise
  • 1 cup Mayonnaise
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 24 oz Dark chocolate
  • 24 oz Dark chocolate
  • 24 oz Dark chocolate
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 cups Heavy cream
  • 2 teaspoons Vanilla extract
  • 2 teaspoons Vanilla extract
  • 2 teaspoons Vanilla extract
  • 4 tablespoons Softened butter
  • 4 tablespoons Softened butter
  • 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.