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nonstick spray boiling water Dutch brown sugar flour cake flour baking soda kosher salt vegetable oil sour cream eggs egg yolks unsalted butter mayonnaise semi-sweet chocolate powdered sugar kosher salt
Viewed: 83 - Published at: 2 years agoIngredients
- Nonstick spray
- 1 cup boiling water
- 4 ounces Dutch-process cocoa
- 10 1/2 ounces dark brown sugar
- 5 1/2 ounces all-purpose flour
- 4 ounces cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil
- 4 1/2 ounces sour cream, at room temperature
- 2 large whole eggs, at room temperature
- 2 large egg yolks, at room temperature
- 5 1/2 ounces unsalted butter, room temperature
- 1 ounce mayonnaise
- 3 ounces semi-sweet chocolate, melted and cooled slightly
- 8 ounces powdered sugar
- Pinch kosher salt
Method
- Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray.
- Set aside.
- Whisk the boiling water and cocoa powder together in a small bowl and set aside.
- Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel.
- Add the oil mixture to the cocoa and water mixture and slowly whisk to combine.
- With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds.
- Continue to beat on low speed for another 30 seconds.
- Stop and scrape down the sides of the bowl.
- Continue to beat on low speed until the batter is smooth, 10 to 15 seconds.
- Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
- Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes.
- With the mixer on low, slowly add the melted chocolate.
- Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar.
- Mix on low to combine, stopping to scrape down the sides of the bowl.
- Repeat until all of the sugar has been incorporated.
- Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week.
- Bring to room temperature before using chilled frosting.
