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Amy Roloff Baking Chocolate Cake


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.

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77 thoughts on “Amy Roloff Baking Chocolate Cake

  1. avatar JoAnn DeFrancesco says:

    Going to try this chocolate cake..looks so delious

  2. avatar Delores Houchin says:

    Amy, You are remarkable. I’ve watched every episode of you and family on OPB. You have a super attitude and humor to match. I would love to meet you. Do you have a cookbook? If so I would like a signed copy. I’m sorry about your mother’s passing. You and Chris make a perfect couple. Pen Pals are good too. Your friend, Dee Houchin and Gypsy 🌹 Rose (my little dog)

  3. avatar Tina Goodpasture says:

    I have ordered fydge and salsa before. It’s great! Very impressed and love watching you. You are my inspiration! Love you!

  4. avatar marge says:

    Amy i love your show. I am so excited about your cookbook. I am battling cancer for the 2nd time. I am also i very high risk. I do not have much energy. But God is good to me. Please keep me in your prayers. You are truly an amazing woman. You and chris make such a beautiful couple. You deserve all the joy and happiness that the world has to offer.

  5. avatar DONNA LERNER says:

    Why don’t you publish your recopies like Joanna Gaines does. I certainly would be a customer

    Thank you for all these great ideas going to try a lot of them/
    I’m a big fan.

    Let’s see something with fruit & salads now that the summer is coming.

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