Triple Layer Chocolate Cake
14 Wednesday Apr 2010
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.
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.
- 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
- 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
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.