First things first…I just wanted to let you all know that I finally caved to the peer pressure and created a Facebook fan page! Right now it’s a little bit lonely, but I’m hoping that in the future it’ll be a great way to get some more conversation going. So what are you waiting for? Head on over and “like” me – it’ll totally make my day!
Now, on to the cake…and don’t be scared away by the mention of mayonnaise in the title. This is the best chocolate cake I’ve ever had! And really, how much different is it than using sour cream or yogurt in your baking? It serves the same type of purpose, which is to add great texture to the cake, and the mayonnaise gives it just a little extra tang. Plus, since there are no eggs in the batter, you can lick the beaters without feeling guilty (not that I would anything about that). I can’t take credit for this recipe though; it comes straight from Amber of Bluebonnets and Brownies. Also inspired by Amber, I added some rum to my normal chocolate buttercream frosting, since as she told me, “That’s how we did it back in Texas.” Well, I have to say, I like how Texas does things. The gorgeous rose decorations were totally inspired by Amanda of i am baker, and it was much easier to do than I thought. You can do it, too! All you need is a pastry bag and a 1M decorating tip (more on that later in the recipe). This cake will definitely satisfy your chocolate craving!
Recipe adapted from Amber’s post here.
- 2 cups flour
- 1 cup sugar
- 6 Tbsp cocoa powder
- 1/4 tsp salt
- 2 tsp baking soda
- 1 cup mayonnaise
- 1 cup cold coffee
- 1 teaspoon vanilla
For the chocolate buttercream frosting (for a 6″ cake):
- 1 cup solid vegetable shortening
- 1 cup butter, softened
- 3/4 cup cocoa powder
- 6-7 cups powdered sugar
- 2 Tbsp rum
Preheat the oven to 350 degrees and grease two 6″ rounds, two 8″ rounds, or a 9×13″ baking dish (for cupcakes, see the original recipe). In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
In another large bowl, stir together the mayonnaise, coffee, and vanilla.
Beat in the dry ingredients gradually, scraping down the sides of the bowl often. Pour the batter into the cake pans and bake 25-35 minutes. Keep an eye on the cake and don’t let it over-bake, otherwise it’ll be dry.
To make the frosting, cream together the butter and shortening. Gradually beat in the cocoa powder, powdered sugar, and rum. If the consistency is too stiff, add a dash of milk to thin the icing.
To decorate the cake, first apply a thin layer of frosting to the cake. It should be a little thicker than a normal crumb coat so that you don’t see the color of the cake underneath. Then, using a 1M decorating tip, work from the inside out to create the roses, piping in circles around the center point and spanning the side of the cake. Create the roses on top with the same method, making them about the same size as the ones along the sides. Fill in the holes with simple stars or swoops.