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.

4 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!

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