by A Cozy Kitchen
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A Cozy Kitchen's Notes:
Expand2 ounces bittersweet chocolate (do not exceed 61& cacao), chopped Ask a question about this ingredient
2/3 cups unsweetened cocoa powder Ask a question about this ingredient
1 3/4 cup boiling water Ask a question about this ingredient
2 3/4 cups all-purpose flour Ask a question about this ingredient
1 1/4 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
1 cup (packed) dark brown sugar Ask a question about this ingredient
1 1/3 cup mayonnaise Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
10 ounces ounces of bittersweet chocolate, chopped Ask a question about this ingredient
1 1/2 cup (3 sticks) unsalted butter, room temperature Ask a question about this ingredient
3 cups powdered sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
For cake: Preheat oven to 350°F. Butter and flour two 9-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.
Ask a question about this stepSift 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).
Ask a question about this stepBake 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.
Ask a question about this stepFor 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.
Ask a question about this stepUsing 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.
Ask a question about this stepPlace 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. 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.
Ask a question about this stepCut cake into wedges and serve.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
