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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 Dede R says:

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

  2. avatar Cynthia Bitto says:

    My Mom always made the cake recipe on the Hershey’s cocoa tin, but instead of oil and milk, she added sour cream and 2 very ripe mashed bananas. For the frosting, again the Hershey’s recipe, but instead of milk, she used a little coffee for mocha, or sometimes peanut butter frosting. try that sometime!

  3. avatar Cyndi Bitto says:

    Amy, My Mother made her own version of the Hershey’s cocoa chocolate cake recipe, but instead of milk and oil, she added 1/2 cup of sour cream, and 2 very ripe mashed bananas. It was always so moist. For the frosting she also made her own version of the frosting from Hershey’s. Instead of milk she used coffee for mocha, and sometimes peanut butter in t he butter cream. try it sometime!! <3

  4. avatar Christine Clegg says:

    I am looking forward to trying this cake.
    I hope it taste like my Aunts cake and our family has lost the recipe. I do remember mayo was part of it.
    I also loved seeing your cake plates?
    I too collect them.
    Thank you for making the recipes so simple to try.
    Best to you ,
    Christine C. From ct.

  5. avatar Vicki says:

    Have you ever tried a 16 layer chocolate cake? Yum. Just love you.

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