How to Bake a Moist Chocolate Cake With White Frosting

An adaptation to Chef Alex Guarnaschelli's Childhood Chocolate Cake. Its luscious, decadent & I was proud to serve it to my family for tea. Look out for the secret ingredient.....

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How to Bake a Moist Chocolate Cake With White Frosting Recipe
13 Steps
Ingredients
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1

Preheat the oven to 180 degrees C. Put parchment paper in the bottom of the cake pan thoroughly grease the sides and bottoms with butter or non stick spray. Set aside.

2
In the bowl of an electric mixer fitted with the whisk attachment, combine and beat the eggs and sugar (I only use 2/3 cup) on high speed until light, fluffy and lemony-colored, 5 to 8 minutes

In the bowl of an electric mixer fitted with the whisk attachment, combine and beat the eggs and sugar (I only use 2/3 cup) on high speed until light, fluffy and lemony-colored, 5 to 8 minutes

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3
In another dry bowl, whisk together the flour, baking powder, baking soda, cocoa powder (sifted over the other ingredients), coffee and salt.

In another dry bowl, whisk together the flour, baking powder, baking soda, cocoa powder (sifted over the other ingredients), coffee and salt.

4
Mix in the mayonnaise

Mix in the mayonnaise

5
Gently Whisk in the hot water.

Gently Whisk in the hot water.

6

Fold in the egg/sugar mixer from the machine to the dry mixture until smooth. The result will look slightly runnier than cake batter. This is fine.

7
Pour the batter into the prepared pan and place center of the oven. Bake for 30-35 minutes. Test the cake to make sure it is cooked in the center. Remove from the oven and set aside to cool.

Pour the batter into the prepared pan and place center of the oven. Bake for 30-35 minutes. Test the cake to make sure it is cooked in the center. Remove from the oven and set aside to cool.

8
Prepare a water bath.

Prepare a water bath.

9
10
Whisking the whites constantly is important so just test the temperature of the whites periodically. When the whites reach 60 degrees C, remove the bowl from the water bath.

Whisking the whites constantly is important so just test the temperature of the whites periodically. When the whites reach 60 degrees C, remove the bowl from the water bath.

11
Stir in the vanilla extract and whisk for 1 to 2 additional minutes to cool it off a little.

Stir in the vanilla extract and whisk for 1 to 2 additional minutes to cool it off a little.

12
Gently turn the cake rounds out onto a flat surface

Gently turn the cake rounds out onto a flat surface

13
Dollop the frosting in the center of the cake, letting some of it spill over to coat the sides. Allow it to cool for 15 minutes. Time to dig in.

Dollop the frosting in the center of the cake, letting some of it spill over to coat the sides. Allow it to cool for 15 minutes. Time to dig in.

Ingredients

Cups Raw Sugar 
Cups Plain Flour 
¼ Teaspoons Baking Powder 
¾ Teaspoons Baking Soda 
¾ Cups Unsweetned Cocoa Powder 
2 Teaspoons Instant Coffee 
½ Teaspoons Salt 
Cups Whole Egg Mayonnaise 
1⅓ Cups Hot water (not boiling) 
3 Eggs 
Frosting 
2 Egg White 
1⅓ Cups Raw Sugar 
¼ Teaspoons Cream of Tartar 
1 Tablespoon Corn Syrup 
½ Teaspoons Vanilla extract 
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