This chocolate cake recipe is the moistest cake I’ve made to date.
This recipe may sound odd using mayonnaise… but don’t let that put you off! Mayonnaise is dominantly made up of egg, oil and some sort of acid so it is a perfect addition to help keep the cake moist and tasting absolutely delicious. This recipe also uses stout which will help keep the cake fresher for longer! This just means you have dessert for a few extra days if it lasts that long.
- 1 1/2 cups plain flour
- 1 cup of good quality dutch cocoa powder
- 1 tsp salt
- 1 1/2 tsp baking soda (bicarb soda)
- 1/2 tsp baking powder
- 1 1/2 cups stout
- 2 tsp vanilla extract
- 1 tbsp instant coffee
- 250g unsalted butter, softened
- 1 1/2 cups caster sugar
- 3 eggs
- 1/2 cup mayonnaise
- 120g dark chocolate, roughly chopped
- 340g unsalted butter, softened
- 2 tsp vanilla extract
- 1/2 cup good quality dutch cocoa powder
- 5 cups powdered sugar
- 4-5 tbsp milk (add only enough to get the consistency you want)
- Preheat the oven to 160ºc. Grease and line 3 8inch cake tins.
- In a large bowl, sift the flour, cocoa powder, salt, baking soda, and baking powder. In a measuring jug, combine the stout, vanilla and espresso powder.
- In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy making sure you’re occasionally scraping down the sides. This will take about 5 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add in the mayonnaise and beat until mixture is smooth and creamy.
- Add 1/3 of the dry ingredients and 1/3 of the wet ingredients to the batter at a time, alternating until batter comes together and all ingredients are incorporated.
- Fold the chocolate chunks into the batter. Distribute the batter evenly across all 3 prepared cake tins.
- Bake for about 35 minutes, or until a skewer when inserted into the middle comes out clean. Place the cakes onto a cooling rack to cool for 10minutes before removing from the tins. Remove the cakes from the tins and cool completely on the racks.
- To prepare the buttercream: In a bowl of your stand mixer, beat together the butter and vanilla. Gradually add in the cocoa powder, powdered sugar and milk, continuously beating until frosting is light and fluffy.
- Decorate however you like!