One Ingredient Makes the Moistest Chocolate Cake

By Bigger Bolder Baking · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) round cake pans with parchment. Set aside.
2. In a medium bowl, mix the flour and baking soda. Set aside.
3. In a large bowl, whisk the hot water and cocoa powder, then let stand 5 minutes.
4. Stir in the mayonnaise, sugar, vanilla and salt until smooth.
5. Fold the dry ingredients into the wet until just combined.
6. Divide the batter evenly between the pans and smooth the tops.
7. Bake 35-40 minutes, until the cakes spring back lightly and a skewer inserted in the center comes out clean.
8. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. Level the cooled layers with a large serrated knife.
10. Spread about 3/4 cup (170 g) of the buttercream on one layer, top with the second layer, then cover the top and sides with the rest of the frosting. Use the Best Ever Chocolate Buttercream recipe for the frosting.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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