Yes, I’ve been gone a while. I can blame it on all manner of events and situations. I was in the Holy Land…okay, so that accounts for two weeks. I help my 95-year old father. THAT is a constant but one that I typically enjoy. I have tons of yard work. I truly do and love getting dirt under my fingernails but the fact of the matter is I got tired. And discouraged. And my creativity ran dry, Dry, DRY! However, with summer being firmly ensconced in South Florida, my mind tends to run to hot weather food…and dishes I relished as a child and as a young adult. Recalling meals I discovered in my early days or travels has me hovering over the butcher block, knife in hand or in front of the oven pulling out a cake pan to test for doneness. That brings me to this cake. During my college days in Georgia, I was exposed to all manner of dishes; from brains to cheese grits to chocolate mayonnaise cake. Made popular in the early 20th century, mayonnaise was the perfect substitute for pricy eggs and milk. While the Hellman’s company didn’t invent the chocolate mayo cake they most certainly made it popular. Here in the South, a loved mayonnaise is Duke’s and that’s what I use here. Keep in mind, you are not including the moisture of butter and milk so, regardless of the brand of mayo you use, do not make the mistake of using non-fat or reduced fat. You will find this cake to be incredibly moist and tender. It is the stuff of dreams. Also, if you’re not a fan of dark chocolate, regular unsweetened cocoa may be used in both the cake and the icing and you’ll still have a magnificent work made by your own two, capable hands. No one will ever mistake this cake for a boxed cake or, even worse, a grocery store cake. And since mayonnaise is essentially eggs and vegetable oil there is no tell-tale taste…nothing more than a drop dead, gorgeous, mouth-watering chocolate cake!
Southern Dark Chocolate Mayonnaise Cake
- shortening to grease pans
- 2 cups all-purpose flour
- 2/3 cup unsweetened dark cocoa powder, Hershey’s makes one and it can be found in the baking section of your grocery store
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 2/3 cups dark brown sugar
- 1 cup mayonnaise, not fat-free or reduced-fat
- 1 cup water
- 1/3 cup cold, strong brewed coffee
- 2 teaspoons vanilla extract
- Dark Chocolate Frosting
- Pre-heat oven to 350°. Grease, line bottoms with parchment paper and grease the parchment paper three 8-inch cake pans. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, beat at high-speed the eggs and brown sugar for 3-4 minutes. The mixture will become light in color and fluffy.
- Beat in the mayonnaise until just blended.
- Add the coffee to the cup of water.
- Alternately mix in the flour mixture with coffee-water, beginning and ending with flour mixture. Scrape down the sides of the bowl in between each addition and do not over beat.
- Divide equally between the three prepared pans. I measure about 15 ounces per pan.
- Bake for 20-23 minutes, checking at the 20 minute mark for doneness or until toothpick inserted in centers comes out clean.
- On wire racks, cool for 10 minutes, then remove from pans, peel off parchment paper and place on racks to completely.
- Spread Dark Chocolate Frosting or frosting of choice on cake when completely cool.
Dark Chocolate Frosting
- 2/3 cup unsweetened dark cocoa powder, SIFTED. If the cocoa powder is not sifted you will have lumps that are impossible to get out.
- 7 tablespoons boiling water, plus more is needed
- 1 stick (8 tablespoons) butter, room temperature
- 3 cups confectioner’s sugar, SIFTED, plus more is needed
- 2 teaspoons vanilla extract
- In a large mixing bowl add cocoa powder and boiling water. With a wooden spoon, stir by hand until the cocoa and water is smooth and completely combined.
- Using an electric beater on low-speed add the softened butter and mix until completely combined
- Add the confectioner’s sugar and vanilla and beat on low until most of the sugar has been incorporated. Scrape down the sides of the bowl and continue beating on medium until the frosting is smooth. The longer the frosting is beaten the lighter in color and the more fluffy it becomes. If it too stiff add hot water one teaspoon at a time. If the frosting is too loose add more SIFTED confectioner’s sugar one tablespoon at a time.
