Chocolate mayonnaise cake will convince you this creamy spread is good for more than just sandwiches.
Gorgeously rich, this cake will be ahit on birthdaysor even just a random Tuesday.
To sum up, mayonnaise takes classic chocolate layer cake up a notch.
Credit:Alison Miksch; Prop Styling: Mary Clayton Carl; Food Styling: Mary-Claire Britton
A luscious chocolate frosting tops it all off for the perfect finish.
Bring to room temperature before serving.
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Let stand until room temperature, about 20 minutes.
Prepare oven and cake pans:
Preheat oven to 350F.
Grease and flour 3 (9-inch) round cake pans.
Combine granulated sugar and eggs in a large bowl.
Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes.
Beat in mayonnaise and 1 1/2 teaspoons of the vanilla on low speed.
Add batter to pans, and bake:
Divide batter evenly among prepared pans.
Cool cake layers:
Cool cake layers in pans on a wire rack 20 minutes.
Remove cake layers from pans; cool completely on rack, about 30 minutes.
Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds.
Let stand until room temperature, 10 minutes.
Beat in chocolate mixture on low speed until smooth.
Assemble cake:
Place 1 cake layer on a serving plate.
Spread 1/2 cup frosting over top.
Top with second layer; spread 1/2 cup frosting over top.
Top with third layer.
Spread remaining frosting over sides and top of cake.
see to it to spoon and level or weigh your dry ingredients to avoid a dense cake.
Overbaking is another reason why a chocolate cake might end up dry.
