One of the main issues I have with creating content for you lovely people is that I simple do not have enough space in my stomach or fridge to continue cooking and cooking and cooking and eating and eating and eating. This is the reason I don’t have a chocolate cake recipe…until now. It sounds like a good problem to have, cooking all the time and always having heaps of food in the fridge, and it is, most of the time. But when you bake a chocolate cake and eat a piece or two, give some to your neighbors and Hayden’s family and are still left more than a third of a cake, it’s sad. I hate throwing food away and wasting, especially when it is something that I took time to make from scratch. This is why I only make cakes when we are going to a birthday party or having people over. Lucky for you people, I made this double chocolate cake for our gym’s 4th birthday. People liked it, a lot. *No, it is not weird to have cake at a birthday for a gym. And no, it is not weird to have a birthday for a gym*
Makes 2 8 inch cakes and enough frosting to coat
- 3 eggs
- 1 3/4 cup sugar
- 2 tsp vanilla paste/extract
- 1 cup mayonnaise
- 1 1/4 cup water
- 2 cups ap flour
- 3/4 cup cocoa powder, unsweetened
- 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 1 3/4 cups (300g) dark chocolate, good quality
- 1 1/4 cup (300g) unsalted butter, room temperature
- 4 cups (400g) powdered sugar
- Preheat your oven to 150ºC (350ºF)
- In large bowl using an electric mixer, mix your eggs, sugar and vanilla on high until light and airy, 2-3 minutes.
- Reduce the speed of the mixer to low and add your mayonnaise and water, mix until combine.
- Sift in your flour, cocoa powder, baking powder and baking soda. Mix on low-medium until just combined.
- Grease two eight inch round cake pans and line the bottom with parchment.
- Pour cake batter evenly between the two pans.
- Bake in the center of the oven for 25-30 minutes or until a toothpick comes out clean.
- Remove from pans and allow to cool completely before beginning the frosting.
- Once your cake has cooled you can cut off any dome that may have risen during baking so you are left with two level cakes.
- Melt your chocolate in a metal bowl over boiling water or in the microwave (obviously not in a metal bowl) until smooth. Let cool so it is no longer hot to the touch.
- Whip together your butter and powdered sugar until it is light and smooth.
- Add in your melted chocolate and mix for 2 minutes or until fully combined.
- Frost your cake as you’d like. I like layer cakes so I frost and stack mine, but it is more than fine to frost them individually and serve them as two cakes.
*Store overnight in the fridge and be sure to remove from the fridge at least 1 hour before serving to allow the frosting to come back up to temperature. Enjoy!