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Afternoon tea

Chocolate Mayonnaise Cake

Chocolate mayonnaise cake will convince you this creamy spread is good for more than just sandwiches.

Ingreadient

  • 1 1/2 cups hot strong brewed coffee
  • 1 cup unsweetened cocoa
  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp., plus 1/4 tsp. salt, divided
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup mayonnaise (such as Duke's)
  • 2 tsp. vanilla extract, divided
  • 1 1/4 cups bittersweet chocolate chips
  • 2 Tbsp. light corn syrup
  • 3 - 4 Tbsp. heavy cream, divided
  • 3/4 cup unsalted butter, softened
  • 4 cups powdered sugar, divided

Direction

    1. Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes.
    2. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
    3. Whisk together flour, baking soda, baking powder, and 1/2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1/2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture.
    4. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
    5. Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
    6. Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.
    7. Combine butter, remaining 1/4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1/2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.
    8. Place 1 cake layer on a serving plate. Spread 1/2 cup frosting over top. Top with second layer; spread 1/2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.
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