Calling all chocolate lovers! This decadent chocolate cake is a dream come true. With its rich, moist layers and silky chocolate fudge frosting, it’s the ultimate dessert for any celebration or indulgence. The secret? A combination of cocoa powder, hot coffee, and a touch of mayonnaise for unmatched richness. Follow the steps below to create this show-stopping cake, and don’t forget to check out the tips and nutrition information for the best results!
Ingredients
Chocolate Cake
1 3/4 cups (230g) all-purpose flour
1/4 cup (30g) cornstarch
1 cup (100g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 cup (200g) granulated sugar
1 cup (205g) dark brown sugar, packed
1/2 cup (108g) vegetable oil
1 cup (230g) mayonnaise
3 large eggs + 1 egg yolk
1/2 cup (128g) milk
1 tbsp vinegar
2 tsp vanilla extract
1 cup (240g) hot coffee (or 1 cup hot water + 2 tsp instant espresso powder)
Chocolate Fudge Frosting
2 cups (450g) unsalted butter, room temperature
1 1/2 cups (165g) powdered sugar
3 tbsp corn syrup
1 tsp vanilla extract
Pinch of kosher salt
3/4 cup (177g) warm water
3/4 cup (75g) Dutch process cocoa powder (or unsweetened cocoa powder)
10 oz dark chocolate chips (one bag), melted and cooled slightly
Preparation
Chocolate Cake
Preheat your oven to 350°F (175°C). Grease the inside of three 8-inch cake pans and line the bottoms with parchment paper. For extra moist layers, wrap the pans with damp cake strips (if available) and set aside.
In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a measuring glass, combine the milk, vinegar, and vanilla extract. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the mayonnaise and mix until smooth.
Beat in the eggs and egg yolk one at a time, ensuring each is fully incorporated.
Mix in the milk mixture until combined.
Gradually add half of the dry ingredients to the wet ingredients, whisking until just combined.
Pour in the hot coffee and whisk until smooth, then add the remaining dry ingredients. The batter will be thin and liquid—this is normal.
Evenly distribute the batter between the three prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a cooling rack. Cool completely before frosting.
Chocolate Fudge Frosting
While the cakes are baking, prepare the frosting. Using a hand or stand mixer with the paddle attachment, beat the butter until smooth and creamy.
Add the powdered sugar, corn syrup, vanilla extract, and salt. Mix until fully combined.
In a measuring glass, whisk together the warm water and cocoa powder until smooth.
Pour the cocoa mixture into the frosting and mix until well combined, scraping down the sides of the bowl as needed.
Add the melted chocolate and mix until the frosting is smooth and glossy. The frosting will be thin at this stage.
Chill the frosting in the refrigerator for about 45 minutes to thicken. Once chilled, mix it again with a rubber spatula. It should hold its shape when ready.
Assembling the Cake
Level the tops of the cake layers if needed.
Place one layer on a cake turntable or serving plate. Spread a generous layer of frosting on top.
Add the second layer and repeat, then top with the third layer.
Chill the cake in the refrigerator for 20 minutes to set the layers.
Frost the outside of the cake with the remaining frosting, using a spatula or offset knife for a smooth finish.
Slice, serve, and enjoy!
Serving Suggestions
Serve at room temperature for the best texture.
Pair with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream.
Garnish with chocolate shavings, fresh berries, or a dusting of powdered sugar for an elegant touch.
Tips for Success
Room Temperature Ingredients: Ensure the butter, eggs, and mayonnaise are at room temperature for a smoother batter and frosting.
Hot Coffee: The hot coffee enhances the chocolate flavor—don’t skip it! If you don’t have coffee, use hot water with espresso powder.
Damp Cake Strips: These help the cakes bake evenly and stay moist. If you don’t have them, you can DIY them with aluminum foil and paper towels.
Chilling the Frosting: This step is crucial to achieve the perfect spreading consistency.
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Information (per serving)
Calories: ~450
Total Fat: 25g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 300mg
Total Carbohydrates: 55g
Dietary Fiber: 3g
Sugars: 35g
Protein: 6g
Enjoy this rich, indulgent chocolate cake with family and friends—it’s guaranteed to be a crowd-pleaser! 🍫✨
