There are so many versions of chocolate cake recipes that I’ve tried throughout the years but I must confess, the supermarket chocolate cake premixes still are the best. Not only are they foolproof, but they have the ability to stay moist days after they’ve been left in the fridge. It took me a lot of trial and error to come up with this recipe, but it comes close to the decadent chocolate cakes you get from mixes. The secret is in the mayonnaise and it’s ingenious. While not a common ingredient for the pastry kitchen, it makes sense after all, because it’s nothing else but an aggregate of oil and eggs. All the emulsifiers it contains ensure that the fat and water in the cake are mixed very well, giving a moist, airy cake.
Grease and flour two round 9 1/2 inch pans. Set them aside. Preheat your oven to 350F.
In a large bowl, sift together 2 cups of all purpose flour, 2/3 c + 1 tablespoon + 1 teaspoon Dutched cocoa powder, 1/4 c nonfat milk powder, 3/4 teaspoon baking soda, and 2 1/4 teaspoon baking powder. Additionally, you can add 1/8 teaspoon of cinnamon for more flavor.
In another bowl, stir together 3 eggs, 1/2 cup of brown sugar and 2/3 cup of granulated sugar. Beat this on medium high speed until it becomes almost pale white in color. When you lift the beater, the batter falls down slowly in thick, ribbon-like strands that hold their shape for thirty seconds at least. Turn the mixer on low and beat in 1 cup of mayonnaise.
Combine 3/4 cups of high fructose corn syrup with 1 1/3 cups boiling water. Alternately fold your dry ingredients and the water-syrup mixture into the egg mixture. Pour the batter into your prepared pans and bake in the oven till cake tester comes out clean.
While the cake bakes, it’s time to work on your frosting. The frosting is best put on the cake while both are warm, which allows for the cake to absorb the creamy goodness of the frosting.
In a saucepan, combine 1 1/2 cups evaporated milk, 1 1/2 cups of fresh milk. Turn on the heat to low. While stirring, add 1/4 cup of cocoa powder, 1/4 cup of sifted all purpose flour to the mixture. Constantly stir the mixture until it reduces to your desired thickness. The frosting will be heavy and dense. Take care not to leave it on the stove because it burns quite easily. When done, take out of stove and stir in 1/4 cup of butter. You could also stir in 1/4 cup of chopped milk or dark chocolate if desired.
Immediately frost on cake. Let the cake cool, refrigerate and the best part of it all-race for the biggest slice on the plate!