For an extra moist cake, add 1/2 cup of brewed coffee to the batter. Consider using Dutch-processed cocoa for a deeper, richer chocolate flavor. Store leftover cake in an airtight container at room temperature for up to 3 days.
A surprisingly decadent and moist chocolate cake, born from resourceful times. This recipe transforms simple ingredients into a rich, unforgettable treat that will evoke feelings of warmth and nostalgia.
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Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)
Recipe View 3 mins In a large bowl, whisk together flour, baking soda, baking powder, cocoa powder, and sugar until well combined. (3 minutes)
Recipe View 2 mins Add mayonnaise to the dry ingredients and mix until just combined. (2 minutes)
Recipe View 3 mins Gradually add water and vanilla extract, mixing until the batter is smooth and even. Be careful not to overmix. (3 minutes)
Recipe View 2 mins Pour batter evenly into the prepared cake pans. (2 minutes)
Recipe View 35 mins Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
Recipe View 15 mins Once cooled, frost with your favorite chocolate frosting. (15 minutes)
For an extra moist cake, add 1/2 cup of brewed coffee to the batter. Consider using Dutch-processed cocoa for a deeper, richer chocolate flavor. Store leftover cake in an airtight container at room temperature for up to 3 days.
Warren Batz
Dec 23, 2024I was skeptical about the mayonnaise, but this cake turned out incredibly moist and delicious!
Jermain Trantow
Jul 3, 2024I added chocolate chips to the batter and it was even better!
Molly Bartell
Mar 31, 2023This recipe is a keeper! Easy to make and everyone loved it.
Estell Keeling
Oct 20, 2022My family has been making this cake for generations. It's a true classic!