Ingredients
Scale
- 1 3/4 cups (230g) all purpose flour
- 1/4 cup (30g) cornstarch
- 1 cup (100g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (200g) granulated sugar
- 1 cup (205g) dark brown sugar, packed
- 1/2 cup (108g) vegetable oil
- 1 cup (230g) mayonnaise
- 3 large eggs + 1 egg yolk
- 1/2 cup (128g) milk
- 1 tbsp vinegar
- 2 tsp vanilla extract
- 1 cup (240g) hot coffee (or 1 cup hot water + 2 tsp instant espresso powder)
- 2 cups (450g) unsalted butter, room temp
- 1 1/2 cups (165g) powdered sugar
- 3 tbsp corn syrup
- 1 tsp vanilla extract
- Pinch of kosher salt
- 3/4 cup (177g) warm water
- 3/4 cup (75g) dutch process cocoa powder (or unsweetened cocoa powder)
- 10 oz dark chocolate chips (one bag), melted and cooled slightly
Instructions
- Preheat the oven to 350°F and prepare 3 8-inch cake pans by greasing and lining them with parchment paper. Optionally, wrap the pans in damp cake strips.
- In a medium bowl, whisk the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt together. Set aside.
- In a measuring glass, combine the milk, vinegar, and vanilla. Stir and set aside.
- In a large bowl, whisk together the granulated sugar, dark brown sugar, vegetable oil, and mayonnaise. Then add the eggs and egg yolk, mixing well.
- Incorporate the milk mixture into the large bowl.
- Add half of the dry ingredients to the mixture and whisk until combined.
- Pour in the hot coffee and mix, then add the remaining dry ingredients. Ensure the batter is thin and liquid-like.
- Evenly divide the batter among the three cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Once baked, let the cakes cool in the pans for about 10 minutes. Run a knife around the edges before turning them out onto a cooling rack. Cool completely before frosting.
Notes
For best results, ensure ingredients are at room temperature before starting.
You can replace the hot coffee with hot water and instant espresso powder if desired.
The cake layers can be made a day ahead and stored wrapped in plastic, then frosted when ready.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 38g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.