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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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76 thoughts on “Amy Roloff Baking Chocolate Cake

  1. avatar Lorraine Courts says:

    Yes, Amy a cookbook would be an awesome idea! PS I love watching you laugh out loud when you and Chris are together.

  2. avatar angela inguaggiato says:

    I recently purchased your book A little me. I thought I was ordering a recipe book. Is there one? I’d like to order it.

  3. avatar Susan Freeman says:

    Hi Amy,
    I enjoy your cooking shows very much. Your recipes look delicious and the best part is you are a home cook and are honest about your cooking. On one of your shows you said I sure hope this comes out good which I have said to myself when trying a new recipe.
    You are so relateable and I love that part about you.
    Are you planning on writing a cookbook I didn’t see one with your other merchandise? Much happiness to you and Chris ❤️
    .

  4. avatar Khristine Escoz says:

    Best cake recipe ever!! Hands down!! Thanks for sharing. ❤️

  5. avatar Dede R says:

    Do u have any Cookbooks I Would Love to Have One. This Choc Cake Looks So Good.

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