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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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76 thoughts on “Amy Roloff Baking Chocolate Cake

  1. avatar Valerie Macalush says:

    Love your recipes They all look pretty good so willing to try everything would just love to meet you you you are one of a kind ladies should be free to talk how much is your book and where could I find it at thank you Val my number you can text 814730 3063 that’s my cell texting I love just to talk with you♥️🙏

  2. avatar Betty J. Taylor says:

    Hello & hello from Tennessee! Amy Roloff, I finally got the opportunity to purchase your book, “A Little Me.” Awesum work you have done creating that and so many other things. Your life is fulfilled and beautiful. So many blessings are headed your way. Keep on a-walking down this path; Your light shines on. Thank you little Miss Sunshine! Smiles, Betty j.

  3. avatar Michelle Nunez says:

    I tried to purchase the book, tshirt and a cup when I tried to check out it said it didn’t deliver to my address in Dallas, TX

  4. avatar Nancy says:

    What a great cake.
    Thank you Amy

    I’m a big hug fan.

  5. avatar Shelley Paradoski says:

    I am going to make this chocolate cake tomorrow. It looks yummy…thanks for sharing. It would be great if you did do a cookbook. I am going to try some of your other recipes also.

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