Dark Chocolate Cake With Double Fudge Icing Recipe

Name: Dark Chocolate Cake With Double Fudge Icing
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent Dark Chocolate Cake, boasting a foolproof moist texture and a rich, double fudge icing. Sally Pasley's renowned recipe, adapted for your convenience, uses a surprising secret ingredient (mayonnaise!) for unbelievably moist results. This recipe is perfect for chocolate lovers seeking an unforgettable dessert experience. Get ready to impress!

Prep Time 30 mins

Cook Time 90 mins

Calories 6165.8 kcal

Protein 128g

Rating 4.6 (5 Reviews)

Dark Chocolate Cake With Double Fudge Icing

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!