Did I tell you about my best Mother’s Day gift, EVER?! Last month, just before Mother’s Day, our second grand baby arrived! Little Lyla entered the world on May 6, 2015. I was able to run out to CA and help welcome her into the world in between Jake’s baseball games.
While I was there, I mostly snuggled with Ani and baby Lyla, and cooked as much as possible. I wanted to leave meals ready to heat up in the fridge and freezer for the weeks after I left. Besides cooking meals, we also did a little baking: brownies, cinnamon rolls, dinner rolls and Classic Chocolate Mayo Cake!
Ani is pretty excited about this gift becoming a big sister.
Every partay needs a cake.
I told Ani to put her face next to the cake…
Try to crop out the bite out of cake.
If you’ve been following ABK from the beginning of time, you know my go-to chocolate cake is Laurie and Amy’s Amazing Chocolate Cake. It’s dense and has amazing deep, dark chocolate flavor. The Classic Chocolate Mayo Cake is very similar in taste, but not quite as dense as Laurie’s cake. This cake uses mayo in place of butter or oil. The result is a cake with texture similar to a box cake mix, but so much better.
And you can pronounce all of the cake ingredients.
Always a bonus.
Oh, and did I mention MOIST??!! The mayo makes this cake incredibly moist. This cake is perfect for June celebrations- graduation, Father’s day and birthdays. It can be made in two round 9 inch pans or three 8 inch pans.
If you haven’t ever made a chocolate mayo cake, I’m willing to bet your mother has. Give this one a try. It’s simple and mixes up in just a few minutes. It’s one of those recipes your kids will ask you to make for birthdays. And your family will ask you to make for every gathering.
It’s that recipe.
Classic Chocolate Mayonnaise Cake
adapted slightly from Epicurious
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 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) Best Foods or Hellman’s
2 large eggs, room temperature
2 teaspoon vanilla extract
you will need-Three 8-inch-diameter cake pans with 1 1/2-inch-high sides or two 9 inch pans.
Preheat oven to 350°F set rack on middle rack of oven. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides, or two 9 inch pans. Combine chopped chocolate and cocoa powder in medium bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
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 alternately with chocolate mixture, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans.
Bake cakes until tester inserted into center comes out clean, 25-30 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.
Frost when completely cooled.
Chocolate Buttercream Frosting
4 1/2 cups powdered sugar
3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons)
2 teaspoons vanilla
1/4 cup plus 2 tablespoons milk or half and halfCream butter with electric mixer. Beat in powdered sugar and cocoa powder. Add milk and vanilla. Beat just until smooth.
-I baked this cake in two 9 inch round pans. It was perfect, but will also bake up nicely in three 8 inch rounds.
-Watch the cake carefully. When it is done it will spring back when touched lightly. Or you may use a toothpick and insert in center of cake. the cake is done when a few moist crumbs are attached.
-I like to freeze the cake layers before frosting. This is done after removing the cake from the pans. Wrap carefully in Saran Wrap and lay flat in freezer. When ready to frost, remove and frost. Let cake come to room temperature before cutting. Freezing the cake will make the cake easier to frost, the cake is less likely to have crumbs fall off as well.