Triple Layer Chocolate Cake

It’s my Blogiversary!

Two years ago I decided it was time for me to finally join the blogging world and I started up Patent and the Pantry as a way of celebrating my love of food and photography. But, let’s face it, mostly because of my love of food.

Chocolate Cake slice II

And I got a nice little present just in time for it. I just had my 200,000th page view. I never thought it would grow this much and I am so grateful to all my readers who have bookmarked my blog, forwarded recipes along and faithfully kept up with all my updates even if half of them have involved lemon recipes. Thanks too must go to all my friends and family, which have supported me in this little project.

Any good celebration requires cake. Or at least as far as I’m concerned.

I found this recipe while getting my hair done a few weeks back. Flipping through Bon Appetit, I came across this Chocolate Mayonnaise Cake and immediately wrote it all down with an eye of making it sooner rather than later. Although Red Velvet Cake was fun for the first entry and first anniversary, I wanted to switch things up this time around. And you can never go wrong with chocolate.

I took half over to Andree’s house to share with her. She has been a big supporter of P&P since I launched, offering tips, advice and gently encouraging me to do less baking, more cooking. So, I thought she might like it if she tasted some of the fruits of my baking labours.

The other half went in to work for my “Civilized Sunday” girls who are kind enough to eat all the baking I can’t keep at the house out of fear I will consume it all. Then we all sit around the desk at work eating goodies and reading our horoscopes . . . . And then, yes, we do get down to serious work because otherwise how would we fill the Monday paper?

The cake went over well, but I’m not entirely convinced it was as good as it could be. My main concern here is that the recipe indicates to beat the cake until well blended after each of the four additions of flour. I’ve always been told to go gently when adding flour to a cake and mix (not beat) only until blended because you don’t want to develop the gluten. I wish I had followed my instincts; I’m convinced this cake would have been even more tender. Not that anyone was complaining . . . .

So, if I attempt this again, I’m going to go gentle on the batter. I’m sure it will only improve things.

However, all that said, it was still a good little cake for a special little day.

Prepared pans

Melted chocolate and cocoa

Chocolate Cake Batter

Chocolate beaters

Chips and chunks for chocolate icing

Melted chocolate for the icing

Two layers

All iced up

Sky high cake

Chocolate Cake slice I

Chocolate Cake

  • 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2/3 cup unsweetened cocoa powder
  • 1 3/4 cups boiling water
  • 2 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1 cup (packed) dark brown sugar
  • 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Chocolate Frosting

  • 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
Preheat oven to 350°F.

Butter and flour three 8″ diameter cake pans with 1 and 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. (I used a plastic bowl and it appeared to work just as well.) Add 1 and 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth. Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. (Again, I’d take it easy here and only mix until just blended instead of beating it.) Divide batter among prepared cake pans (about 2 1/3 cups for each).

Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

For the frosting, place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.

Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake.

Cut cake into wedges and serve.

  28 comments for “Triple Layer Chocolate Cake

  1. Jme
    April 14, 2010 at 10:24 pm

    A very happy blogiversary! And three cheers for civilized Sunday :)

  2. April 14, 2010 at 10:29 pm

    Oh and I did like the fruits of your labour. I devoured your beautiful cake! Happy blogiversary and many more!

  3. April 15, 2010 at 12:47 am

    This cake looks magnificent! Happy Blog anniversary!

  4. April 15, 2010 at 2:36 am

    What an absolutely lush piece of cake my daaaaaaahling. Happy bloggoversary, wishing you many more.
    *kisses* HH

  5. April 15, 2010 at 4:34 am

    Happy bloganiversary…. fabulous cake, gorgeous pics.

  6. April 15, 2010 at 6:56 am

    Happy blogiversary & the cake looks yummy. Why must you not exceed 61% cocao?

    It was my 1st blogiversary yesterday, why didn’t I think of baking a cake (doh)

    • patentandthepantry
      April 18, 2010 at 1:24 pm

      I think because if it exceeds 61 per cent, the chocolate is more bittersweet and the cake would not taste the same. I’m not 100 per cent sure, though. I just followed the instructions!

  7. April 15, 2010 at 8:45 am

    Happy Blogiversary! Oh, how I wish I was a “Civilized Sunday” girl now (actually, no, I enjoy not working and sleeping in.) I didn’t realize this was a mayo cake! This might mean I can’t make it because mayo doesn’t sit well with B. :( …Would it be sacrilegious if I used vegannaise?

    • patentandthepantry
      April 18, 2010 at 1:21 pm

      Hey Vincci, to be honest, I’m not sure vegannaise would work. Basically, using mayo replaces the butter/fat and eggs in the recipe and vegannaise ingredients don’t necessarily address that. But I know there are lots of non mayo cakes out there; I’m sure you’ll find a good one try.

  8. April 15, 2010 at 12:14 pm

    Happy blog anniversary!

    (There’s no such thing as too much lemon!)

  9. April 15, 2010 at 11:43 pm

    Happy 2-year blogiversary!!! That’s fantastic!! The cake looks beautiful even if it didn’t come out like you wanted.

  10. dinnerwithjulie
    April 16, 2010 at 9:33 pm

    2 years!! How did that happen? Congratulations! thanks for taking us along for the ride. I may just have to celebrate on your behalf with that cake…

  11. April 18, 2010 at 3:11 am

    2 Years, Congratulations! Happy Blog anniversary

  12. April 20, 2010 at 7:09 am

    I love your blog! Happy Anniversary – keep up the delishisnuss!

  13. April 20, 2010 at 11:26 am

    Congrats! And may I say those are fantastic photos. What I really want to know is how you got the cake on that plate so neatly? Nary a crumb or stray bit of icing in sight! You msut have the best clean up cloths ever!

    • patentandthepantry
      April 20, 2010 at 12:46 pm

      I’m pretty careful, but the corner edge of a tea towel helps! I’ve had a few photos with smudges that I don’t notice until later and then I get annoyed . . . . Am photo nerd.

  14. April 22, 2010 at 9:06 am

    Just found you. Love you. Thanks for being here. (And man, your pictures are so clear and gorgeous. Awesome.)

  15. Michelle
    April 23, 2010 at 10:38 am

    Happy belated blogiversary!! So good to see you last night. The cake looks amazing (damn you — I’m hungry now) and so does the polenta/egg extravaganza. I’ll be making that for sure. xo

  16. Mirjana McIlroy
    January 15, 2011 at 6:23 am

    I made this amazing chocolate cake a few weeks ago and was wondering if the frosting used on this cake would work for decorating cupcakes? I am planning on making rose swirls on cupcakes for Valentine’s and wasn’t sure if this frosting will be to soft to work. It just tastes so good I wanted to use it.

    • patentandthepantry
      January 16, 2011 at 3:09 pm

      If you’re doing a basic cupcake decoration, this frosting will totally work. But I have to admit I’ve never tried making rose swirls so I don’t know if this recipe will be soft enough. Good luck!

  17. Val B.
    January 27, 2011 at 3:13 pm

    Congrats on the second anniversary! A mayo-based cake is a classic! Be sure to try the quinoa choco cake that’s floating around in the blogosphere. It’s moist, dark and delish.

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