Ingrédients pour Dark Chocolate Cake With Double Fudge Icing
- 1 cup mayonnaise
- 1 cup water
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups unsweetened cocoa powder
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 ½ teaspoons baking soda
- Heavy Cream
- Unsweetened Chocolate Squares
- Unsalted Butter
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Comment préparer Dark Chocolate Cake With Double Fudge Icing
- **Cake:** Preheat oven to 375°F (190°C). Grease and flour two 8-9 inch round cake pans.
- In a large bowl, whisk together 1 cup mayonnaise, 1 cup water, 2 cups granulated sugar, and 2 teaspoons vanilla extract until smooth.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Icing:** In a medium saucepan, combine 2 cups heavy cream and 2 cups granulated sugar.
- Bring to a boil over medium heat, stirring occasionally to prevent scorching.
- Reduce heat to low and simmer for 5 minutes, stirring constantly.
- Remove from heat and stir in 2 cups semi-sweet chocolate chips until melted and smooth.
- Stir in ½ cup (1 stick) unsalted butter, cut into pieces, and 1 teaspoon vanilla extract until melted and combined.
- Let the icing cool completely, then refrigerate for at least 30 minutes to thicken.
- Once chilled, beat the icing with an electric mixer until smooth and creamy.
- Frost the cooled cake layers and enjoy!
Nutrition Information (Approximate per serving)
Sodium
161 g
Sugar
1875g
Fat
877g
Carbs
265g
