Ingredients Jump to Instructions ↓

  1. 2 3/4 cup(s) all-purpose flour 1 2/3 cup(s) sugar 1 cup(s) unsweetened cocoa 1 cup(s) mayonnaise 1 tablespoon(s) vanilla extract 2 teaspoon(s) baking powder 3/4 teaspoon(s) baking soda 1/2 teaspoon(s) salt 2 large eggs 1 1/2 package(s) (8-ounce) semisweet-chocolate squares 1 1/2 cup(s) heavy cream , substitute whipping cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line cake pans with waxed paper; grease waxed paper. In large bowl, with mixer at low speed, beat flour, sugar, cocoa, mayonnaise, vanilla extract, baking powder, baking soda, salt, eggs, and 1 1/2 cups water until blended. Increase speed to high; beat 2 minutes. Pour batter evenly into pans. Bake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans; remove waxed paper. Cool cake layers completely on racks. Meanwhile, prepare chocolate frosting: Coarsely chop semisweet-chocolate squares. In 2-quart saucepan over low heat, heat chopped chocolate and heavy cream until chocolate is melted and smooth, stirring frequently. Remove saucepan from heat; refrigerate until frosting is an easy spreading consistency, about 1 3/4 to 2 hours. (Frosting should hold a peak when lifted with a spoon.) 5. Place 1 cake layer on cake plate; spread with about 1/2 cup frosting. Repeat layering, ending with a cake layer. Spread remaining frosting over cake.


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