Southern Dark Chocolate Mayonnaise Cake Recipes

SOUTHERN DARK CHOCOLATE MAYONNAISE CAKE

Steps:

• 1. Pre-heat oven to 350°. Grease three 8-inch cakes pans. Line the bottoms with parchment paper and grease the parchment paper as well. Set aside.
• 2. In a medium sized bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• 3. In a large mixing bowl, beat the eggs and brown sugar at high speed for 3-4 minutes. The mixture will become light in color and somewhat fluffy.
• 4. Add the mayonnaise to the egg mixture and beat until just blended.
• 5. Add the coffee to the cup of water.
• 6. Into the egg mixture, alternately mix in the flour mixture with the coffee-water, beginning and ending with the flour mixture. Scrape down the sides of the bowl in between each addition and do not over beat.
• 7. Divide equally between the three prepared pans.
• 8. Bake for 20-23 minutes or until toothpick inserted in center of cakes comes out clean.
• 9. On wire racks, cool for 10 minutes, then remove from pans, peel off parchment paper and place on racks to cool completely.
• 10. Spread frosting on cake only when completely cool.

CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

CHOCOLATE MAYONNAISE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal 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.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 in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
• Bake cakes until tester inserted into center comes out clean, 30 to 32 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.
• For frosting:
• Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
• Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• Cut cake into wedges and serve.