I couldn’t bring myself to title this cake anything other than “chocolate cake.”  Boring, I know.  But if I called it by its real name, you might run away screaming.  So, I’ll skip titling it “Chocolate Mayonnaise Cake.”

Really.  I hate mayo, miracle whip, and anything related to mayonnaise in any shape or form.  I can detect it hidden on a sandwich, in those awful “salad” recipes (potato, egg, chicken, etc- YUCK!)

You definitely will not taste the mayonnaise in this recipe, I promise you that.  The mayo simply replaces the oil (or fat) in the cake.

It happens to make the perfect birthday cake.  Happy (early) birthday Gary!

Ingredients:

-2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
-2/3 cup unsweetened cocoa powder (I suggest using a high quality 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 fat-free or reduced-fat!)
-2 large eggs
-1 teaspoon vanilla extract

Frosting:

-10 ounces bittersweet chocolate
-1 1/2 cups (3 sticks) unsalted butter, room temperature
-3 cups powdered sugar
-1 tablespoon vanilla extract

Special Equipment:

-3 8-inch diameter cake pans with 1 1/2 inch high sides (I only had two & used the remaining batter to make cupcakes.)

Preheat oven to 350F.  Butter and flour cake pans.

Combine cocoa powder and chopped chocolate in a medium bowl and add boiling water.

Whisk until melted and smooth.

Sift flour, baking soda, baking powder into another bowl.  Using a mixer, beat both sugars and mayo in large bowl until smooth.  Add eggs and vanilla and beat until well blended.

Add flour mixture in four additions alternating with chocolate mixture in three additions.

Divide batter among cake pans, about 2 1/2 cups of batter in each.

Bake for 28-30 minutes until toothpick inserted comes out clean.  Allow to cool for at least 20 minutes.

Run a small knife around the edge of the pan.  Turn the cakes upside down and let cool completely.

To make the frosting, place chopped chocolate in a medium bowl over a saucepan of simmering water until melted.  (Or use a double boiler if you have one!)

After chocolate is melted, allow to cool to lukewarm.  Stir occasionally.

In a large bowl, beat butter until smooth and creamy.  Add powdered sugar and beat until blended, about two minutes.  Add vanilla and mix in.  Add in melted chocolate and beat until smooth.  *Do not overbeat! I did, and it caused the icing to be tough to spread.  It still tasted phenomenal, so all wasn’t lost!

Spread icing on first cake layer.  Top with the second layer, and third if you have one.  Spread the remaining frosting on top and sides of cake.

Top with powdered sugar and cocoa for a pretty finish. (Or to cover your lack of cake decorating skills, like me.)

Serve with your favorite ice cream!Enjoy!

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