Directions: |
Directions:CAKE
Preheat oven 325 -lightly coat pans with nonstick spray and line bottoms with parchment paper, spray again.
Wish flour, cocoa powder, baking powder, baking soda and salt in a medium bowl - put aside
Using an electric mixer on high, beat eggs and sugar until pale and doubled in volume. Add mayonnaise and vanilla and beat until just combined. With mixer on low speed, add dry ingredients in 3 additions, alternating with 1-1/3 cups lukewarm water beginning and ending with the dry ingredients. Scrape batter into pans, dividing evenly.
Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, about 25-30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning onto racks. Let cool completely.
FROSTING
Put chocolate in a medium bowl-put aside. Bring sugar, corn syrup and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush until mixture turns deep amber color, 10-12 minutes. Remove from heat and wish in cream (mixture will bubble vigorously). Return to medium heat and cook, stirring until smooth about 2 minute. Pour caramel over chocolate and stir until mixture is smooth, let cool, stirring occasionally.
Using an electric mixer on high speed, beat chocolate mixture, gradually adding butter until frosting is thickened and smooth about 1 minute. Chill, stirring occasionally until still enough to spread easily - about 20-25 minutes.
ASSEMBLY
Place 1 cake layer on cake stand and spread 1 cup frosting just beyond the edges. Place second cake layer on top pressing down gently, repeat process with frosting, place third cake layer and spread remaining frosting over top and sides of cake. |
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