Chocolate Mayonnaise Cake with Sour Cream Frosting
A rich, not-too-sweet chocolate cake made with Dutch process cocoa powder and mayonnaise.
Servings 12
Cost 5
Ingredients
Cake
- 1 ⅓ cups water
- 1 teaspoon espresso powder
- ¾ cup + 1 tablespoon Dutch-process cocoa powder
- 3 large eggs
- 1 cup granulated sugar (200 grams)
- ½ cup plus 1 tablespoon packed light brown sugar (120 grams)
- 1 tablespoon vanilla extract
- 1 ¼ cups mayonnaise
- 2 ¼ cups all-purpose flour (290 grams)
- ¼ teaspoon baking powder
- 1 ¾ teaspoons baking soda
- ½ teaspoon salt plus a little pinch
Sour Cream Frosting
- 10.5 tablespoons unsalted butter cut into chunks and softened
- ¾ cup plus 2 tablespoons unsweetened cocoa powder
- 4 cups confectioners’ sugar sifted
- ¼ teaspoon salt omit if using salted butter
- ½ cup room temperature sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray two 9x2 inch round metal baking pans with flour-added baking spray (Baker's Joy) and line the bottom with circles of parchment (just to be safe!).
- In a large saucepan, boil the water. Remove from heat and add the espresso powder and cocoa powder. Stir until smooth and set aside.
- In the bowl of a stand mixer, beat the eggs, sugar and brown sugar for a full 7 minutes or until thick and light. Add the mayonnaise and vanilla and beat on medium until combined.
- In a second bowl, thoroughly mix together the flour, baking powder, baking soda, and salt.. Add to the egg mixture and stir until mixed.
- Pour in the cocoa mixture and stir well. Batter will be thin.
- Pour into prepared pans and bake on center rack for 30 minutes. Remove from oven and let cool on a wire rack for 10 minutes. Invert cakes on a cooling rack, peel away the parchment (if you used it), and let cool completely.
- To make the sour cream frosting, beat the butter and cocoa powder in a large mixing bowl until mixed. Gradually add the confectioners’ sugar (and salt, if using) and sour cream and beat until smooth. Beat in the vanilla.