Ingredients: |
Ingredients: Cake:
2 oz. bittersweet chocolate, chopped
2/3 c. unsweetened cocoa powder
1 T. coffee
1 3/4 c. boiling water
2 3/4 c. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 c. sugar
1 c. dark brown sugar, packed + 1 tsp. molasses
1 1/3 c. mayonnaise, regular
2 large duck or goose eggs
1 tsp. vanilla extract
Frosting:
10 oz. bittersweet chocolate, chopped
1 1/2 c. unsalted butter, room temperature(3 sticks)
3 c. powdered sugar
1 T. vanilla extract
3 - 8" diameter pans with 1 1/2" sides
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Directions: |
Directions:Cake:
Preheat oven to 350º. Butter and flour cake pans. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 c. 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, mayonnaise, coffee, and molasses in a large bowl until well blended, 2-3 minutes. Add eggs, one at a time, beating until well blended. 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 sides of bowl.
Divide batter among prepared cake pans, about 2 1/3 c. each pan. Bake cakes until knife inserted in center comes out clean, 30-32 minutes. Cool cakes on racks for 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
Frosting:
Place chopped chocolate in a medium metal bowl; set bowl over saucepan of simmering water and still until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm; whisk occasionally; beat butter in large bowl with wooden spoon or hand beat 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.
Place 1 cake layer on platter. Spread 3/4 c. frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 c. frosting over top. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. |
This recipe for Grandma Booth's German Chocolate Mayo Cake is from