The Flying Kitchen

A deep, dark chocolatey cake that is moist and almost custard-like, while still being light. The mayonnaise is an unlikely key ingredient that makes this cake so full-proof and special. The crumb is delicate, but sturdy enough to hold any kind of icing you wish to spoon on. This recipe makes 3 8-inch round layers (for a tall layer cake) or one 11 x 15-inch sheet cake.

3 cups all purpose flour

1 cup Hershey’s special dark cocoa powder

2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoons salt

4 eggs 

1 1/2 cups mayo

2 cups dark brown sugar

1 3/4 cup water

2 Tablespoons strong coffee

2 teaspoons vanilla

Cake Instructions:

Preheat oven to 350°F.   Prepare 3 – 8 inch round pans by coating the inside of each pan with shortening, then dusting with cocoa powder.  I also like to cut pieces of parchment paper to match the bottom of each pan to ensure a 100% successful release. See video at the 3:41 mark for a visual.

– I like to make this cake by hand as opposed to using the my KitchenAid Mixer.  I think that mixing this cake by hand makes a lighter, fluffier cake.

The mayonnaise is an unlikely key ingredient that makes this cake so full-proof and special. When you really think about it, mayonnaise is made of eggs, oil and vinegar – all things that are great in a cake.

Please use only dark brown sugar in this recipe.  Usually, I find the difference between dark brown sugar and light brown sugar in recipes negligible, but in this recipe the dark brown sugar really adds to the depth and richness of the cake. 

Another key ingredient in this recipe is the Hershey’s Special Dark Cocoa Powder.  Dutch processed cocoa powder (the lighter stuff) is not going to give you such a deep, dark, rich cake. 

Strong coffee is also an important ingredient.  As a substitute, you can add 1 teaspoon instant coffee to 1 3/4 cup + 2 Tablespoons water.  Just make sure you adjust the water quantity to include the 2 Tbs liquid you would have added with brewed coffee. 

Mixing the dry ingredients is the first step. In a mixing bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.

Mixing the egg, mayonnaise and brown sugar is the second step.

The egg, mayo and brown sugar mixture is almost caramel-like.

Add half of the dry ingredients to the mayo/egg mixture.

Pour half of the water/coffee mixture to the bowl. Stir, and repeat until all of your ingredients are incorporated.

You don’t have to mix until the batter is completely smooth. A little bit of lumpiness is actually optimal for a light cake.

Prepare 3 – 8 inch round pans by coating the inside of each pan with shortening, then dusting with cocoa powder.  I also like to cut pieces of parchment paper to match the bottom of each pan to ensure a 100% successful release. See video at the 3:41 mark for a visual. 

Bake cakes at 350°F for 25-30 minutes. Be sure to cool completely before icing.

Whipped Chocolate Buttercream

Whipped Chocolate Buttercream:

Ingredients:

1 1/2 cup semi-sweet chocolate chips

3 sticks (1 1/2 cups) unsalted butter – softened

1 1/2 cups powdered sugar

pinch of salt

1 teaspoon vanilla extract

Icing instructions:

Melt the chocolate chips in the microwave.

You can see this process by going to the 4:23 mark of the video.

Measure the chocolate chips into a glass bowl.  Melt for 30 seconds, then stir chocolate chips even if they don’t seem very warm yet.  Pop them back in the microwave for 30 more seconds and stir again.  Keep the chocolate chips clumped together in a little lump, them melt for 20 seconds.  Stir well, then melt for 10 seconds.  By this time the chocolate chips will be mostly melted, and the bowl will be very warm.  Stir until the chocolate is completely melted and smooth.

Make sure that the chocolate has cooled to room temperature before you proceed.

Whip the butter and powdered sugar in the bowl of a high powered stand mixer – or with a hand mixer.  Add the melted chocolate.  

Whip on high for about 3 minutes, using the balloon whip attachment (if you are using a stand mixer).  This will make the buttercream light and cloud-like.  

Fill and ice the cake.  Enjoy!

Be sure to print this free recipe for future reference.  

Thanks so much for being here, 

Shannon Vavich