Here's a delicious recipe to try when you're craving chocolate and just in time for Valentine's Day. So moist and chocolaty! (Altered from a recipe found in Southern Living.)
1 cup strong dark coffee, cooled
2/3 cup unsweetened cocoa
2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
3 eggs
3/4 cup mayonnaise
1 teaspoon vanilla
Frosting:
2/3 cup bittersweet chocolate chips
3 tablespoons heavy cream
1 1/2 tablespoons corn syrup
2/3 cup salted butter, softened
1/2 teaspoon vanilla
3 cups powdered sugar
Preheat oven to 350 degrees. Line two 9" cake pans with waxed paper and grease with cooking spray. In glass measuring cup, whisk together coffee and cocoa. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large mixing bowl, combine sugar and eggs. Mix on medium speed until light and fluffy, about 2 minutes. Beat in mayonnaise and vanilla until combined. Add in flour mixture alternately with coffee mixture in 3-4 additions. Divide batter between the two pans. Bake 22-25 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes and then remove from pan and cool on wire racks. Cool completely before frosting.
To prepare frosting: In medium microwavable bowl, combine chocolate chips, heavy cream, and corn syrup. Microwave on high for 1-2 minutes, stirring every 20 seconds, until mixture is smooth. In a large mixing bowl, combine butter, vanilla, and 2 cups of powdered sugar. Beat on low speed until smooth. Add chocolate mixture and remaining powdered sugar, adding more cream if needed to bring to a spreadable consistency. Frost layers and sides of cake. Serves 10-12.
