Why Your Chocolate Cake Isn’t Chocolatey Enough

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.
2. In a medium bowl, mix the flour and baking soda.
3. In a large bowl, whisk the hot water and cocoa powder and let sit 5 minutes.
4. Mix 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 in the center comes out clean.
8. Cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.
9. Level the cooled layers with a large serrated knife.
10. Place one layer on a serving plate and spread about ¾ cup (6 oz/170 g) of frosting evenly over it.
11. Top with the second layer and frost the top and sides with the remaining frosting.

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

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