Ingredients
For the Cake
2 cups (250g) all-purpose flour
1 cup (200g) sugar
½ cup (100g) brown sugar
1 cup (240g) full-fat mayonnaise
¾ cup (75g) unsweetened cocoa powder
1 cup (240ml) hot water or brewed coffee
2 tsp baking soda
1 tsp vanilla extract
¼ tsp salt
For the Frosting (Chocolate Buttercream)
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
½ cup (50g) cocoa powder
¼ cup (60ml) milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together flour, cocoa powder, baking soda, sugar, brown sugar, and salt. Whisk to combine.
In another bowl, whisk mayonnaise, hot water (or coffee), and vanilla until smooth. Slowly add the wet mixture into the dry ingredients, stirring gently with a spatula until the batter is smooth and lump-free. Do not overmix to keep the cake soft.
Divide the batter evenly between the prepared pans. Tap pans lightly on the counter to release air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat softened butter with an electric mixer until creamy. Add powdered sugar and cocoa powder gradually, mixing on low speed. Pour in milk and vanilla, then increase speed to medium-high and beat until fluffy and smooth. Adjust consistency with more sugar (thicker) or milk (softer).
Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Set the second cake layer on top and press down lightly. Frost the top and sides of the entire cake smoothly, or decorate with swirls and patterns as desired.
Chill the cake for at least 20 minutes before slicing for neat pieces.
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