This is a triple chocolate cake. It has loads of chocolate in it, and well, if you are not a chocolate lover, this is definitely not for you. But guess what secret, unexpected ingredient this cake does have? Mayonnaise. Yep, I know it is super weird, but it is what makes this cake extra moist and rich and so delectable. You are going to love what this little bit of mayo does to the cake. Do not be afraid of trying this, I promise you and all the chocolate lovers in your family will love it!
Check out what our friends over at Manila Spoon had to say about this:
“Being the chocoholic that I am, I added more chocolate to the mix – apart from cocoa powder you have extra chocolate goodness from the semi-sweet choco chips and to top it off – a dark chocolate ganache for the ultimate chocolate indulgence!”
Ohh yes, and boy am I glad she added that extra chocolate. It is absolutely amazing!
Ingredients
For Cake:
2 cups Gold Medal Flour
1/3 cup unsweetened Hershey’s Cocoa powder
1 1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon instant Coffee
A pinch of Salt
3 Eggs
1 cup Hellman’s Mayonnaise
1 cup Domino Sugar
1 1/4 cup Water
1 teaspoon pure Vanilla Extract
1/2 cup semi-sweet Hershey’s Chocolate Chips
For Ganache:
4 oz Dark eating Chocolate (65-70%), broken into pieces
4 oz Land O’ Lakes Heavy Cream
1 Tablespoon Honey, Corn, Agave or Maple syrup or your favorite liquid sweetener (adjust sweetness to taste)
Instructions
Preheat the oven to 350F.
Mix together the flour, cocoa powder, baking soda, baking powder, coffee and salt in a bowl. Set aside.
Add the eggs, mayonnaise, sugar, water and vanilla into the flour mixture. Stir until well-blended but do not overmix.
Fold in the chocolate chips. Transfer the batter into a greased 9×13 pan or 2 cake pans. Instead of greasing, you can also line the pans with parchment paper for easier removal.
Bake in the preheated oven for about 30-35 minutes for the 9×13 pan (20-25 minutes for the cake pans) or until a toothpick inserted in the center comes out clean. Oven temperatures vary so adjust accordingly.
Transfer to a wire rack to cool completely. If I use a 9×13 pan I let the cake cool completely in the pan and use it as serving dish. If using round cake pans instead, I remove it from the pans after 10 minutes. Cool the cake(s) completely before layering and adding the chocolate filling in the middle and coating with the ganache.
For the Dark Chocolate Ganache
Place the heavy cream, chocolate pieces and the liquid sweetener of your choice in a small saucepan. Melt the chocolate using low heat and by stirring until it becomes very smooth and shiny.
Remove from the heat and immediately drizzle/pour it on the cake spreading it evenly to cover the entire cake.
Allow the ganache to fully set before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is best served warm, so pop a slice in the microwave before enjoying.
Thanks again to Manila Spoon for this amazing recipe.
