Amy Roloff Baking Chocolate Cake
By: Amy Roloff
Amy Roloff’s Little Kitchen
1 ½ cups of hot brewed coffee, non-flavored
1 cup unsweetened cocoa powder, I used special dark
3 cups all purpose Flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 ½ cups sugar
4 large eggs
1 cup of Mayo (replaces oil, has egg in it and a vinegar)
1 ½ tsp vanilla
2 cups bittersweet chocolate chips
3 ½ Tbsp corn syrup
4-6 Tbsp heavy cream
1 cup unsalted butter, soften
½ tsp vanilla
4-5 cups powdered sugar, divided
½ tsp salt
Whisk together hot coffee and cocoa in a bowl until mixed. Let stand until cooled down to room temperature, about 20-25 minutes. Preheat oven 350. Grease and flour two cake pans (2- 9 ½ or 3- 6 ½ inch pans)
In a bowl, whisked together flour, baking soda, baking powder and ½ tsp salt. Combined sugar and eggs in a large bowl and beat with an electric mixer, on medium-low speed until light and fluffy, about 5 minutes. Beat in mayonnaise and 1 ½ tsp of vanilla on low speed. Still on low speed - Alternate adding flour mixture and coffee mixture TO egg sugar mixture starting and ending with flour mixture (flour, coffee-cocoa, flour, coffee-cocoa, flour). Divide batter evenly among prepared pans. Bake in preheated oven until wooden toothpick or knife inserted in center comes out with moist crumbs and clean, about 25-30 minutes (depending on oven). Cool cake in pans for about 20 minutes and then remove cake layers from pans and cool completely on racks for another 30 minutes.
Place chocolate chips, light corn syrup and 4 Tbsp heavy cream in a microwave bowl. Microwave for about 30 seconds, stir, microwave for another 30 seconds until smooth. Let stand until room temperature. Combine butter, ½ tsp salt, 3 cups of powdered sugar in a bowl and beat at low speed until smooth. Add in chocolate mixture and continue to mix on low speed until smooth. Add in remaining 2 cups of powdered sugar, if needed add 1 Tbsp heavy cream at a time until you get a spreadable consistency is desired.
Place one cake layer on a serving plate, remove any loose crumbs (if needed, to balance out the layer, with a bread knife, slice crown of top of cake to create an equal all around layer). Spread with frosting, about 1 cup, top with second layer and spread remaining frosting over the top and sides. Decorate as desired.
And enjoy sharing and gathering for dessert.
Wow looks yummy I’m definitely trying this cake… the coffee makes the chocolate stand out! I use it all the time in chocolate desserts even if the recipe does not call for it… I like the dark roast coffee…. and the mayo makes moister… I cant wait to try it Amy thank you for sharing!!
Hi Amy your chocolate cake looks wonderful! I was wondering about the coffee..can you taste it in the cake? If so and I don’t use coffee can I just use water?
Thanks for the recipe!
Hi Amy me encantan tus recetas el Biscocho de chocolate es una delicia lo relleno con dulce de leche también gracias por compartir 🙏🤗
Hi Emy estuvo riquísimo saludos
Can you taste the coffee in this cake? The recipe looks great, but I do not like coffee…at all.
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