Ingredients: |
Ingredients: 1½ cups hot strong brewed coffee
1 cup unsweetened cocoa
2 cups all purpose flour
2 tsp baking soda
½ tsp baking powder
½ tsp plus ¼ tsp salt, divided
2½ cups sugar
4 large eggs
1 cup mayonnaise
2 tsp vanilla
1¼ cups bittersweet chocolate chips
2 tbsp light corn syrup
3-4 tbsp heavy cream, divided
¾ cup unsalted butter, softened
4 cups powdered sugar, divided
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Directions: |
Directions:Preheat oven to 350º. Grease and flour 3 (9") round cake pans. Whisk together hot coffee and cocoa in a bowl. Let stand at room temperature , about 20 min. Whisk together flour, baking soda, baking powder and ½ tsp of the salt in a bowl.
Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on med-low speed until light and fluffy, about 4 min. Beat in mayonnaise and 1½ tsp of the vanilla on low. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with the flour mixture. Divide mixture evenly among the three pans. Bake in preheated oven until a wooden toothpick inserted in center comes out with moist crumbs, 22 to 25 min. Cool cake pans on wire rack 20 min. Remove cake layers from pans and cool completely on rack for about 30 more min. Place chocolate chips, light corn syrup and 3 tbsp heavy cream in a microwaveable bowl. Microwave on high until smooth, about 1 min, stirring every 15 seconds. Let stand until room temperature, 10 min. Combine butter, remaining ¼ tsp salt, 2 cups of the powdered sugar, and remaining ½ tsp vanilla in a bowl of a heavy duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and if necessary, remaining 1 tbsp heavy cream, 1 tsp at a time until spreadable consistency is achieved. Place 1 cake layer on serving plate. Spread ½ cup frosting over top. stop with second layer; spread ½ cup frosting over top. Top with third layer. Spread remaining frosting over top and sides of cake. |
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