Ingredients
- CAKE:
- Non Stick Spray
- 2.1 /4 C Flour
- 3/4 C Unsweetened Cocoa
- 1.3 /4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs
- 1.1 /2 C Sugar
- 1.1 /4 C Mayo (not low fat)
- 1 Tbsp Vanilla
- 1.1 /3 C Lukewarm Water
- FROSTING:
- 12 oz Bittersweet Chocolate,
- Chopped
- 3/4 C Sugar
- 1 Tbsp Light Corn Syrup
- 1 C Heavy Cream,
- Room Temperature
- 3 Sticks Butter
- Room Tempurature
Preparation
Step 1
Bake 325º 3 Cake Pans
CAKE:
Lightly coat cake pans with
non stick spray. Line the bottoms
with parchment paper and spray
again; set aside. Whisk flour,
cocoa powder, baking powder,
baking soda, and salt in a medium
bowl. Using electric mixer on
high speed, beat eggs and sugar
until pale and doubled in volume,
about 4 minutes. Add mayo & vanilla
and beat until just combined.
With mixer on low speed, add dry
ingredients in 3 additions, alternating
with 1.1/3 cups of lukewarm water in
2 additions, beginning & ending with
dry ingredients. Scrape batter into
pans, dividing evenly. Bake cakes,
25-30 minutes, rotating halfway
through, until a tester inserted
in the center comes out clean.
Transfer pans to wire racks and
let cool 20 minutes before
turning out on racks. Cool completely.
FROSTING:
Put chopped chocolate in a medium bowl.
Bring sugar, corn syrup, and 1/4 cup
of water to a boil in a small saucepan
over medium high heat, stirring to
dissolve sugar. Boil, swirling pan
occasionally & brushing down sides
with a wet pastry brush, until mixture
turns a deep amber color, 10-12
minutes. Remove from heat and whisk
in cream (mixture will be bubbly).
Return to medium heat and cook,
stirring, until smooth about
2 minutes. Pour caramel over
chocolate and stir until mixture
is smooth; let cool, stirring
occasionally. Using an electric
mixer on high speed, beat chocolate
mixture, gradually adding butter,
until frosting is thickened and
smooth, about 1 minute. Chill,
stirring occasionally, until
stiff enough to spread easily,
20-25 minutes. Place 1 cake
layer on platter. Spread 1 cup
frosting over to come just
beyond edges. Repeat process with
the next 2 layers, on the last
top layer spread the rest of
the frosting on top and the sides
of entire cake.