10.29.10

bon appetit’s chocolate (mayonnaise) cake

My pumpkin supply is running short here in Asia, but that’s OK because I was forced to try something different this fall.  I’d completely forgotten how amazing the perfect chocolate cake can be!  I’ve never had a go-to recipe, but when I saw this in Bon Appetit it looked like I had met my match.  I don’t go for light and fluffy when it comes to my cakes, particularly the chocolate variety.  I like dense (check), rich (check) and moist (check).  The cake was fab. And the frosting?  Beyond.  Dangerous.  Anytime I need a chocolate cake, this will be on the menu.  Seriously, didn’t even miss my pumpkin in the middle of October, that’s how good it was! 

Yields 12 servings (Calorie estimate: 875/serving)

Ingredients

Cake

2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

2/3 cup unsweetened 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 reduced-fat or fat-free)

2 large eggs

1 teaspoon vanilla extract

Frosting

10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon vanilla extract

Preparation

Cake

  • Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 13/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
  • Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
  • Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes.
  • Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

Frosting

  • Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
  • Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
  • Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

5 Responses

  1. Joanne says:

    I’ve always had some doubts about the mayo in this cake but it’s gotten so many rave reviews and looks so good that I really should give it a try! I’m a dense chocolate cake girl as well!

  2. I bet the mayo made this cake so moist! Haven’t tried it myself but I can only imagine. Looks great!

  3. Mindy says:

    Found you through Tastespotting with these lovely photographs! I think I’ll just have to finally try the mayo version of chocolate cake!

  4. ISABEL says:

    YOU MUST HAVE WORKED SUPER HARD ON ALL OF THESES RECIPES! THEY’RE WONDERFUL!

  5. Catalina says:

    You can certainly see your expertise in the article you write.
    The world hopes for even more passionate writers like you who aren’t afraid to say how they believe.
    Always follow your heart.

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