Tuesday, April 1, 2014

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Celebrate April with Chocolate Mayonnaise Cake

It's April! I'm happy it's April because it's my birthday month. I'm so excited about turning 30 that I am going to be celebrating each day this month with one of my favorite foods or drinks (follow along on my Facebook page). I made a list of my favorites and almost half of the list has chocolate as an ingredient. I never realized how much of a chocolate lover I was until I made this list. To celebrate, I'm sharing one of my favorite chocolate cake recipes. I first made this recipe back in January of 2012, but a good recipe is always worth sharing multiple times. This time around, I made a cake and topped it with fudge frosting and sprinkles.

Chocolate Mayonnaise Cupcakes
Source: Jill O'Connor's Sticky, Chewy, Messy, Gooey
Half of this recipe yields 1-8x8 cake

2 cups bleached all-purpose flour
3/4 cups cocoa powder
1 tsp baking soda
1/4 tsp salt
2 cups sugar
2 large eggs
1 cup mayonnaise (not low-fat)
2 tsp pure vanilla extract
1 1/3 cups boiling water

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour baking pan and set aside. 

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half of the flour mixture just until combined. Stop the mixer and scrape down the sides of the bowl. Add half of the boiling water and beat at a very low speed just until the batter is smooth, 5 to 10 seconds. Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer. Beat in the remaining water. The batter will be somewhat thin.

Pour the batter into the cake pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, 30-40 minutes. Remove from oven and let cool completely. Frost once the cake has cooled. 

Fudge Icing
Source: Jill O'Connor's Sticky, Chewy, Messy, Gooey

1/4 cup semi-sweet chocolate chips
1/4 cup unsalted butter
2 Tbsp buttermilk
1/2 tsp vanilla extract
Pinch of salt
1 1/2 to 2 cups powdered sugar

Combine the chocolate, butter, and buttermilk in a saucepan and cook, stirring over medium heat, until the chocolate is melted. 

Remove from heat and whisk in vanilla, salt, and 1 1/2 cups powdered sugar. 

Add remaining sugar if you like a sweeter and thicker icing. 

Frost cake, serve, and enjoy.

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