Of course, we further tweaked and adjusted (because we can't help ourselves) and suggest that SALTED butter in the frosting tips the balance just that much further into perfection. You may consider adding a teaspoon or two of cinnamon to the batter along with the flour if you crave that Mexican chocolate deliciousness.
Deep Dark Secret Chocolate Cake
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
Combine in medium metal bowl:
- 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- ⅔ cup unsweetened cocoa powder
- 1¾ cups boiling water
Sift together in another medium bowl:
- 2¾ cups all purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 1-2 teaspoons cinnamon (optional)
- 1 cup sugar
- 1 cup (packed) dark brown sugar
- 1⅓ cups mayonnaise (do not use reduced-fat or fat-free)
- 2 large eggs
- 1 teaspoon vanilla extract
Divide batter among prepared cake pans (about 2⅓ cups for each).
Bake cakes until toothpick inserted into center comes out clean, 30 to 32 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.
Set in a medium metal bowl, over a saucepan of simmering water
- 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
Beat in large bowl
- 1½ cups (3 sticks) salted butter, room temperature
Sift over the butter
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
TO FROST: Place 1 cake layer on platter. Spread ¾ cup frosting over top of cake layer to edges. Top with second cake layer; spread ¾ cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake.
~ OR ALTERNATIVELY - Frost one layer to take to a lucky neighbor, and enjoy the still generous double layer cake with plenty of family and friends at home.