Chocolate Cake Recipe

My favorite chocolate cake recipe with a moist and delicate crumb with a big chocolate flavor thanks to dutched cocoa powder and my secret ingredient, mayonnaise! 

Chocolate Cake Recipe

Ingredients
Cake Ingredients
  1. 2.25 oz Dutch cocoa powder
  2. 8 oz water
  3. 3 large eggs
  4. 2 tsp vanilla extract
  5. 4 oz Mayonaise
  6. 14 oz Unbleached cake flour
  7. 15 oz granulated sugar
  8. 2 tsp baking powder
  9. 1 tsp baking soda
  10. 1 tsp salt
  11. 6 oz unsalted butter at room temperature

Chocolate Buttercream
  1. 1 cup pasteurized egg whites room temperature
  2. 2 lbs powdered sugar
  3. 36 oz unsalted butter room temperature
  4. 1 Tbsp vanilla extract
  5. 1 tsp salt
  6. 4 oz cocoa powder

Instructions
Cake Instructions
  • Bring the water to a boil. Add in cocoa powder.
  • Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs. 
  • Stir cocoa powder and boiling water until cocoa is dissolved chocolate cake
  • Weigh out all dry ingredients (flour, sugar, baking powder, baking soda and salt) and place into a stand mixer bowl and attach the paddle attachment.
  • Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.
  • Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium for 2 minutes. If you do not do this step, your cake could collapse.
  • Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.
  • Once they are all combined, turn back up to medium for another 30 seconds.
  • Lightly grease two 8" round cake pans prepared with your choice of pan release. I prefer cake goop. 
  • Bake for 30 minutes at 350ºF depending on how big your pans are. The bigger the pan, the longer it will take for them to bake. 
  • When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
  • After the cakes have cooled for about 10 minutes, or the pans have cooled to the point they can be touched, flip the cakes over and remove from the pans onto a cooling rack to cool completely. I cover mine in plastic wrap to keep them from drying out why they cool.
  • Once the cakes are completely cool you can trim them and frost them.