Ingredients
cake batter- 1 cup cake flour
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder, I use Hersheys special dark
- 2 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 cup cooled brewed espresso
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup mayonnaise
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 oz bakers chocolate, unsweetened, melted
- 2 stick unsalted butter, softened. 8 ounce total
- 3 3/4 cup powdered sugar
- 2 tsp pure vanilla extract
- 3 1/2 tbsp heavy cream
- 1/4 tsp salt
- 1 pinch cayenne pepper
- 1/2 cup unsweetened cocoa powder
Instructions
1_ In a large mixing bowl, beat all wet in ingredients together on medium speed until well blended.2_ In another bowl, mix together all the dry ingredients.
3_ Slowly add to wet on low speed until just incorporated.
4_ Grease and flour two 9" cake pans. You may use some cocoa powder instead of flour.
5_ Place in a preheated 350°F Fahrenheit oven. Bake for 30-35 minutes until toothpick inserted in the center comes out clean.
6_ Set on cooling racks to cool 20 minutes before removing from cake pans.
7_ While cake is baking, start the frosting.
8_ Cream butter and sugar and cocoa powder together beating on medium speed for 3 minutes.
9_ Add in melted bakers chocolate, cream and mix.
10_ Add in other ingredients and beat on medium for 4 minutes.
11_ Refrigerate until cakes are cooled.
12_ On your serving platter, place one cake layer. To keep a clean platter, cut parchment paper into strips and place around cake.
13_ Take frosting and frost top of cake layer. Add second cake on top. Spread frosting on top and work down sides.
14_ You can take your time and work a smooth texture using an off set spatula. Or just frost using all the frosting and leave swirl marks.
15_ Top the cake with any decorations you wish. Today, I used crushed butterfinger candies. It helps hide mistakes ;)
16_ Serve and enjoy. Cake should be stored, covered and refrigerated.
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