| Prep Time 15 Minutes Cook Time 30 Minutes | Servings 6 | Difficulty Easy |
Ingredients
- FOR THE CAKE:
- 2 ounces, weight Bittersweet Chocolate, Chopped (do Not Exceed 61% Cacao)
- ⅔ cups Unsweetened Cocoa Powder
- 1-¾ cup Boiling Water
- 2-¾ cups All-purpose Flour
- 1-¼ teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- 1 cup Sugar
- 1 cup Packed Dark Brown Sugar
- 1-⅓ cup Mayonnaise (do Not Use Reduced Fat Or Fat-free)
- 2 whole Large Eggs, Room Temperature
- 1 teaspoon Vanilla Extract
- _____
- FOR THE FROSTING:
- 10 ounces, weight Bittersweet Chocolate, Chopped (do Not Exceed 61% Cacao)
- 1-½ cup (3 Sticks) Unsalted Butter, Room Temperature
- 3 cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
Preparation Instructions
Special equipment: Two 9-inch-diameter cake pans with 1 1/2-inch-high sides
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. Set aside.
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. Set aside.
Sift 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 the melted 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).
Bake 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.
For 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.
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.
Using 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.
Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer, all the way to the edges. Top with second cake layer; spread 3/4 cup frosting over the top of this layer. 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.
Cut cake into wedges and serve.
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