Chocolate Mayonnaise Cake with Sour Cream Frosting
Chocolate Mayonnaise Cake with Sour Cream Frosting takes roughly 45 minutes from beginning to end. This recipe makes 12 servings with 649 calories, 7g of protein, and 32g of fat each. For 86 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 45 foodies and cooks. It is brought to you by Cookie Madness. Head to the store and pick up espresso powder, light brown sugar, unsweetened cocoa powder, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 36%, this dish is not so spectacular. Try Yellow Cake with Chocolate Sour Cream Frosting, Chocolate Sauerkraut Cake with Sour Cream Frosting, and Chocolate Zucchini Cake with Sour Cream Frosting for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 teaspoon baking powder
1 3/4 teaspoons baking soda
4 cups confectioners' sugar, sifted
3/4 cup + 1 tablespoon Dutch-process cocoa powder (Hershey's Dark)
3 large eggs
1 teaspoon espresso powder
2 1/4 cups (10.1 oz) all-purpose flour
1 cup (7 oz) granulated sugar
1/2 cup plus 1 tablespoon (4 oz) packed light brown sugar
1 1/4 cups mayonnaise
1/4 teaspoon salt (omit if using salted butter)
1/2 cup room temperature sour cream
10.5 tablespoons unsalted butter, cut into chunks and softened
3/4 cup plus 2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 1/3 cups water
Equipment:
baking pan
oven
sauce pan
stand mixer
bowl
wire rack
mixing bowl
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray two 9×2 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, cocoa powder 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.
Step by step:
1. Preheat oven to 350 degrees F. Spray two 9×2 inch round metal baking pans with flour-added baking spray (
2. Baker’s Joy) and line the bottom with circles of parchment (just to be safe!).In a large saucepan, boil the water.
3. 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.
4. Add the mayonnaise and vanilla and beat on medium until combined.In a second bowl, thoroughly mix together the flour, baking powder, baking soda, cocoa powder and salt..
5. Add to the egg mixture and stir until mixed.
6. Pour in the cocoa mixture and stir well. Batter will be thin.
7. Pour into prepared pans and bake on center rack for 30 minutes.
8. 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.
Nutrition Information:
covered percent of daily need
