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Amy Roloff Baking Chocolate Cake

 

Chocolate Cake

By: Amy Roloff
Amy Roloff’s Little Kitchen

 

Ingredients:

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

Frosting:

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

 

Directions:

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.

 

Frosting:

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 Marina Mendoza says:

    Gracias por la receta se ve buenisima
    Sabes me asombro lo del cafe
    Lo pondré en practica
    Porfa no te olvides de publicar también en español
    Te admiro mucho eres genial

  2. avatar Jeanette says:

    Amy, your cake looks beautiful. But please! Did you mean 30 Seconds each time in the microwave for melting the chocolate? Hello from Sydney Australia. I think you are amazing and wonderful and Chris is the best ever xxxx

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