Frosting:
- 1 pound semisweet chocolate chips
- 3 cups heavy cream
- Pinch of fine salt
Cake:
- Unsalted butter, for greasing pans
- 2 cups all-purpose flour, plus extra for dusting pans
- 2/3 cup unsweetened cocoa powder (non-Dutch process)
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon instant espresso powder
- 1 3/4 cups sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup mayonnaise
- 4 ounces semi-sweet chocolate chips, melted
Notes:
Level: Easy | Yield: 12 servings | Total Time: 4 hr 45 min (including cooling and chilling) | Active Time: 1 hr
Per Serving: 789 calories | 54g total fat | 26g saturated fat | 77g carbohydrates | 3g dietary fiber | 57g sugar | 7g protein | 127mg cholesterol | 302mg sodium
Mayonnaise is the secret ingredient in this vintage frosted layer cake, providing exceptional tenderness and richness. Nobody will guess this delicious addition is what makes the cake so moist and flavorful.
Instructions:
For the Frosting: Place the chocolate chips in a large, heatproof bowl. Heat the cream in a medium saucepan over medium heat until it boils. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes. Add the salt and stir until the chocolate is completely melted and smooth. Refrigerate the mixture in the bowl until it is thick and very cold, about 2 hours. Then whip with an electric mixer on medium-high speed until it becomes fluffy, spreadable, and slightly lighter in color.
For the Cake: Preheat the oven to 350F. Butter and flour two 9-inch cake pans. Line the bottom of each pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Dissolve the instant espresso powder in 1 1/3 cups of warm water.
In a large bowl, beat the sugar, vanilla extract, and eggs with an electric mixer on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the mayonnaise and melted chocolate, mixing until just incorporated.
Gradually add the flour mixture and the espresso mixture alternately into the chocolate-egg mixture, beating at medium-high speed. Do this in four batches, starting and ending with the flour mixture. Be careful not to overmix.
Divide the batter evenly between the prepared pans. Bake until the cakes are set, the tops spring back when gently touched, and a toothpick inserted in the center comes out clean, about 30 minutes. Let the cakes cool in the pans on a rack for 20 minutes, then invert them onto racks, remove parchment, and cool completely.
To Frost the Cake: Place one cake layer on a cake stand or serving plate. Spread about 3/4 cup of frosting evenly over the top. Add the second cake layer on top. Use the remaining frosting to coat the top and sides of the cake. The cake can be frosted up to a day ahead. Before serving, let it sit at room temperature for 30 minutes.
