Old Fashioned Chocolate Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/3 cups Mayonnaise

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 cup Brown sugar, packed light or dark
  • 12 oz Chocolate, semisweet
  • 2/3 cup Cocoa powder, unsweetened
  • 2 3/4 cups Flour
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 4 tsp Vanilla

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 1 tbsp Milk *optional

• Liquids

  • 1 3/4 cups Water

Found on omgchocolatedesserts.com

Description

Ingredients

• 2 oz. semisweet chocolate (or bittersweet with max. 61% cacao)- chopped
• 2/3 cup cocoa powder (unsweetened)
• 1 3/4 cups boiling water
• 2 3/4 cups flour
• 1/4 teaspoon baking powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 1 cup packed light or dark brown sugar
• 1 1/3 cups mayonnaise (not reduced-fat or fat-free)
• 1 teaspoon vanilla
• 10 oz. semisweet chocolate (or bittersweet with max. 61% cacao)-chopped
• 1 1/2 cups unsalted butter-softened
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• 1-2 Tablespoons milk-optional

Directions

• NOTES! Original recipe calls for three 8 x 1.5 inch round cake pans and make three layers cake. I used two 9 x 3 inch round cake pans and made two layers cake. My 9 inch cake layer was between 1.5- 2 inch thick when baked. You have enough frosting for either two layers of 9 inch cake or three layers of 8 inch cake.
• Preheat oven to 350°F, grease two 9 inch diameter pans with at least 2.5 inch high sides or three 8 inch- cake pans with 1.5-2-inch-high sides, line the bottom of each pan with circle of parchment paper, set aside.
• In a medium bowl whisk sift together flour, baking powder, baking soda and salt, set aside.
• In a medium heat proof bowl combine cocoa powder and chopped chocolate. Pour with 1 3/4 cups boiling water and stir until all chocolate is melted and the mixture looks smooth.
• In a large bowl mix both sugars and mayonnaise until well blended.
• Add one by one eggs at the time and mix well after each addition. Mix in vanilla.
• Alternately add flour mixture in 4 additions and chocolate mixture in 3 additions. Mix well after each addition. Start with ¼ flour mixture, mix, add 1/3 chocolate mixture, mix and continue until all ingredients are added and well blended.
• Divide cake batter among prepared cake pans and bake until tester inserted into center comes out clean(30 to 32 minutes for 8 inch pans or 35-40 minutes for 9 inch pans0. Do not overbake or the cake will be dry!!!
• Cool cakes in pans on for 15-20 minutes, then run small knife around sides of cakes to loosen and carefully invert cakes onto racks to cool completely.
• To make the frosting melt 10 oz. chopped chocolate and set aside to cool.
• Beat softened butter until smooth and creamy. Gradually add sifted powdered sugar and mix until well blended. Mix in vanilla.
• Add melted chocolate and mix until silky and smooth.
• If the frosting is too thick add 1 Tbsp. milk at the time.
• Place first cake layer onto serving plate, spread approximately ¾ cup frosting onto each layer (for 8 inch cake) or 1 -1 ½ cup (for 9 inch cake), spread remaining frosting on top and sides of the cake.