Chocolate Coffee Layer Cake
Blue Plate Mayonnaise in the batter is a baker’s best-kept secret. Because Blue Plate is made with only the egg yolks, it helps make any cake more perfectly moist and delicious, with a firm crumb and velvety texture every time.
Yield:
1 (9-inch) cake
Ingredients
Cake
- 1 1/3 cups hot, strong brewed French Market® Coffee
- 3/4 cup unsweetened cocoa powder
- 2 1/2 cups Swans Down®️ Cake Flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 2/3 cups firmly packed light brown sugar
- 3 large eggs, room temperature
- 1 cup Blue Plate® Mayonnaise, room temperature
- Creamy Chocolate Frosting (recipe follows)
Creamy Chocolate Frosting
- 1 cup unsalted butter, softened
- 1 cup Blue Plate® Mayonnaise, room temperature
- 1/2 teaspoon kosher salt
- 5 cups confectioners’ sugar
- 1 cup unsweetened cocoa powder
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
Directions
- Make cake: Preheat oven to 325°F. Grease and flour 2 (9-inch) round cake bans and line bottoms with parchment paper.
- Whisk the coffee and cocoa powder together in a 2-cup glass measuring cup until completely blended. Let stand until cooled.
- Sift together the flour, baking soda, salt and baking powder in a large bowl; set aside. In another bowl, combine brown sugar and eggs and beat with a mixer at high speed until light and fluffy, about 3 minutes, stopping to scrape sides of bowl. Add mayonnaise and beat at low speed until well combined. Gradually add flour mixture alternately with coffee mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- Divide the batter between prepared pans. Bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Let cool in pan for 10 minutes. Remove from pans onto wire racks and cool completely. Level cake layers, if desired; remove and discard parchment.
- Make Frosting: (Makes about 5 1/2 cups) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, mayonnaise, and salt at low speed until smooth. In a large bowl, sift together the confectioners’ sugar and cocoa. Slowly add the sugar mixture, 1 cup at a time, to the butter mixture alternately with the cream, 1 teaspoon at a time, beating until smooth after each addition. Beat in vanilla; increase mixer speed to medium and beat until fluffy, 2-3 minutes. Use immediately.
- Assemble Cake: Spread 1 1/2 cups Creamy Chocolate Frosting between layers. Spread remaining frosting on top and sides of cake.
