1 author: Bon Appetit Magazine April 2010
2 directions: 'Cake: Preheat oven to 350F. Butter and flour 3 8” diameter cake pans
4 with 1½” high sides. Combine chopped chocolate and cocoa powder in a
6 medium metal bowl. Add boiling water and whisk until chocolate is
8 melted and mixture is smooth. Sift flour, baking soda, and baking
10 powder into another medium bowl. Using an electric mixer, beat both
12 sugars and mayonnaise in a large bowl until well blended, 2 to 3 min.
14 Add eggs 1 at a time, beating until well blended after each addition.
16 Beat in vanilla. Add flour mixture in 4 additions alternately with
18 chocolate mixture in 3 additions, beating until blended after each
20 addition and occasionally scraping down sides of bowl. Divide batter
22 among prepared pans (about 2⅓ C. each). Bake cakes until tester
24 inserted into center comes out clean, 30 to 32 min. Cool cakes in
26 pans on racks 20 min. Run a small knife around sides of cakes to
28 loosen. Carefully invert cakes onto racks and let cool completely.
31 Frosting: Place chopped chocolate in a medium metal bowl; set bowl
33 over a saucepan of simmering water and stir until chocolate is melted
35 and smooth. Carefully remove bowl from over water; let melted
37 chocolate cool until lukewarm, stirring occasionally. Using an
39 electric mixer, beat butter in a large bowl until smooth and creamy.
41 Sift powdered sugar over butter and beat until well blended, about 2
43 min. Beat in vanilla. Add melted chocolate and beat until well
45 blended and smooth, occasionally scraping down the sides of the bowl.
47 Place 1 cake layer on platter. Spread with ¾ C. frosting over top of
49 the cake layer to edges. Top with second cake layer; spread ¾
51 C. frosting over. Top with third cake layer. Spread remaining
53 frosting decoratively over top and sides of cake. Note: Can be made 1
55 day ahead. Cover with cake dome and let stand at room temperature.'
63 name: bittersweet chocolate (do not exceed 61% cacao), chopped
70 name: unsweetened cocoa powder
84 name: all-purpose flour
91 name: baking soda (¾ t. in Estes Park, CO)
98 name: baking powder (⅛ t. in E.P.)
105 name: sugar (⅞ C. in E.P.)
112 name: dark brown sugar, packed (⅞ C. in E.P.)
119 name: mayonnaise (do not use reduced fat or fat-free)
126 name: eggs (3 in E.P.)
133 name: vanilla extract
142 name: bittersweet chocolate (do not exceed 61% cacao), chopped
149 name: (3 sticks) unsalted butter, room temperature
163 name: vanilla extract
166 name: Chocolate Mayonnaise Cake
170 yield_: 10-12 servings