Chocolate Mayonnaise Cake

Category : Dessert
Cuisine : American
Prep Time : 30 minutes
Cook Time : 22-25 minutes
Total Time : Approximately 1 hour (including cooling time)
Servings : 12

Ingredients:

• 1 1/2 cups hot strong brewed coffee
• 1 cup unsweetened cocoa
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt, divided
• 2 1/2 cups granulated sugar
• 4 large eggs
• 1 cup mayonnaise
• 2 teaspoons vanilla extract, divided
• 1 1/4 cups bittersweet chocolate chips
• 2 tablespoons light corn syrup
• 3-4 tablespoons heavy cream, divided
• 3/4 cup unsalted butter, softened
• 4 cups powdered sugar, divided

Directions:

1. Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
2. Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 22 to 25 minutes.
3. Cool cake layers in pans on a wire rack for 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
4. Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.
5. Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in the bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.
6. Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over the top. Top with the second layer; spread 1⁄2 cup frosting over the top. Top with the third layer. Spread remaining frosting over the sides and top of the cake.
7. Enjoy your delightful Chocolate Mayonnaise Cake!