- 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup sugar
- 1 cup (packed) dark brown sugar
- 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free) Best Foods or Hellman’s
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
you will need-Three 8-inch-diameter cake pans with 1 1/2-inch-high sides or two 9 inch pans.
Preheat oven to 350°F set rack on middle rack of oven. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides, or two 9 inch pans. Combine chopped chocolate and cocoa powder in medium 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. Set aside.
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 alternately with chocolate mixture, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans.
Bake cakes until tester inserted into center comes out clean, 25-30 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.
Frost when completely cooled.
Chocolate Buttercream Frosting
- 1 1/4 cups butter, softened
- 4 1/2 cups powdered sugar
- 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons)
- 2 teaspoons vanilla
- 1/4 cup plus 2 tablespoons milk or half and halfCream butter with electric mixer. Beat in powdered sugar and cocoa powder.
- Add milk and vanilla. Beat just until smooth.
Place cake on a platter. Frost top of first layer. Place second layer on cake. Frost sides and top. Decorate with sprinkles if desired.
I baked this cake in two 9 inch round pans. It was perfect, but will also bake up nicely in three 8 inch rounds.
Watch the cake carefully. When it is done it will spring back when touched lightly. Or you may use a toothpick and insert in center of cake. the cake is done when a few moist crumbs are attached.
I like to freeze the cake layers before frosting. This is done after removing the cake from the pans. Wrap carefully in Saran Wrap and lay flat in freezer. When ready to frost, remove and frost. Let cake come to room temperature before cutting. Freezing the cake will make the cake easier to frost, the cake is less likely to have crumbs fall off as well.