Chocolate Mayonnaise Cake with Chocolate Cream Cheese Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Cake:
2 cups unbleached all-purpose flour, sifted, and extra for dusting
⅔ cups unsweetened cocoa, preferably Ghirardelli’s or Valrhona
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking powder
3 large eggs, room temperature
1⅔ cups light brown sugar, firmly packed
2 teaspoons vanilla extract
1 cup real mayonnaise, preferably Hellman's
1⅓ cups hot water
Softened butter for greasing pans
For the Chocolate Cream Cheese Icing:
1 8-ounce package cream cheese, room temperature
½ cup salted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar, sifted
½ cup unsweetened imported cocoa, preferably Ghirardelli's or Valrhona
5 to 6 tablespoons heavy cream, chilled
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Directions: |
Directions:1). Preheat the oven to 350 degrees. Sift together the flour and next 5 ingredients in a medium bowl. Grease a 9- by 13-inch pan with softened butter. Dust the pan with flour, and shake out any excess.
2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, beat the eggs, sugar, and vanilla for about 3 minutes or until the mixture is very light brown and ribbons form when the beater is lifted. Add the mayonnaise and beat at low speed until combined. Add the flour mixture to the egg mixture in 3 batches, alternating with the hot water, beginning and ending with the flour mixture. Mix just until combined after each addition, scraping bowl the sides of the bowl as needed.
3). Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool completely on a wire rack. Frost with Chocolate-Cream Cheese Frosting.
4). For the Chocolate Cream Cheese Frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the first 3 ingredients at medium-high speed until light and fluffy, about 2 to 3 minutes.
5). Whisk together the powdered sugar and cocoa in a medium bowl. With the mixer on low, gradually add the powdered sugar mixture alternately with 5 tablespoons of the cream in 3 batches, beginning and ending with the powdered sugar mixture. Mix until well blended after each addition and scrape down the sides of the bowl as needed. If needed, add the additional 1 tablespoon of cream, 1 teaspoon at a time, to reach the desired consistency. Increase the speed to medium-high and beat 1 to 2 minutes more or until light and fluffy. |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Personal
Notes: |
Personal
Notes: When you're in need of a delicious cake that is fast and easy to make, look no further than this Chocolate Mayonnaise Cake. Mayonnaise gives this cake an incredibly moist and tender texture. The deep flavor of this dessert, which is enhanced with coffee, contrasts nicely with the light and fluffy Chocolate Cream Cheese Frosting!
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