Super-Moist Chocolate Cake with Chocolate Buttercream Frosting
This 'Depression-era' Chocolate Cake has a secret ingredient that was used as an economic substitution for butter and eggs and it gives this cake it's super-moist super powers and it's still one of the most preferred chocolate cake recipes out there today!
Servings: 12 Servings
Calories:
Ingredients
Super-Moist Chocolate Cake
- 2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
- 1 cup unsweetened Hershey's Special Dark Cocoa Powder or regular unsweetened cocoa powder
- 1 ¾ cups boiling water
- 2 ¾ cups all purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 ⅓ cups Hellman's mayonnaise do not use reduced-fat,fat-free or Miracle Whip
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 1 ¼ cups butter softened
- 4 ½ cups powdered sugar
- ¾ to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
- 2 teaspoons vanilla extract
- ¼ cup plus 2 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350°F
- Grease and flour three 8" diameter cake pans with 1 1/2-inch-high sides, or two 9" pans.
- In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
- Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
- Using mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
- Add flour mixture alternately with chocolate mixture, beating until blended after each addition.
- Pour cake batter into your pans and bake cakes until tester inserted into center comes out clean, 25-30 minutes.
- Cool cakes in pans on racks 20 minutes.
- Run small knife around sides of cakes to loosen.
- Carefully invert cakes onto racks and let cool completely.
- Frost when completely cooled.
Chocolate Buttercream Frosting
- Using mixer, cream butter, add remaining ingredients and beat until smooth and creamy.
- Place cake on a platter.
- Frost top of first layer.
- Place second layer on cake.
- Frost sides and top.
- Decorate with sprinkles if desired.
- Serves 10-12.