Chocolate Mayonnaise Cake

Ingredients

• 2.8 cups flour 
• 0.3 teaspoon double-acting baking powder 
• 1.3 teaspoons baking soda 
• 10 ounces bittersweet chocolate 61% chopped (do not exceed cacao)
• 1 cup t brown sugar dark packed ()
• 2 large eggs 
• 1.3 cups mayonnaise fat-free reduced-fat (do not use or )
• 3 cups powdered sugar 
• 1 cup sugar 
• 1.5 cups butter unsalted room temperature (3 sticks)
• 0.7 cup cocoa powder unsweetened
• 1 tablespoon vanilla extract 
• 1.8 cups water boiling

Equipment

• bowl
• oven
• knife
• whisk
• hand mixer

Directions

1. Preheat oven to 350°F. Butter andflour three 8-inch-diameter cake pans with1 1/2-inch-high sides.
2. Combine choppedchocolate and cocoa powder in mediummetal bowl.
3. Add 1 3/4 cups boiling waterand whisk until chocolate is melted andmixture is smooth.
4. Sift flour, baking soda, and bakingpowder into another medium bowl.Using electric mixer, beat both sugarsand mayonnaise in large bowl until wellblended, 2 to 3 minutes.
5. Add eggs 1 ata time, beating until well blended aftereach addition. Beat in vanilla.
6. Add flourmixture in 4 additions alternately withchocolate mixture in 3 additions, beatinguntil blended after each addition andoccasionally scraping down sides of bowl.Divide batter among prepared cake pans(about 2 1/3 cups for each).
7. Bake cakes until tester inserted intocenter comes out clean, 30 to 32 minutes.Cool cakes in pans on racks 20 minutes.Run small knife around sides of cakes toloosen. Carefully invert cakes onto racksand let cool completely.
8. Place chopped chocolatein medium metal bowl; set bowl oversaucepan of simmering water and stiruntil chocolate is melted and smooth.Carefully remove bowl from over water;let melted chocolate cool until lukewarm,stirring occasionally.
9. Using electric mixer, beat butter inlarge bowl until smooth and creamy. Siftpowdered sugar over butter and beat untilwell blended, about 2 minutes. Beat invanilla.
10. Add melted chocolate and beatuntil well blended and smooth, occasionallyscraping down sides of bowl.
11. Place 1 cake layer on platter.
12. Spread3/4 cup frosting over top of cake layerto edges. Top with second cake layer;spread 3/4 cup frosting over. Top with thirdcake layer.
13. Spread remaining frostingdecoratively over top and sides of cake.DO AHEAD: Can be made 1 day ahead.Cover with cake dome and let stand atroom temperature.
14. Cut cake into wedges and serve.
15. Per serving: 886.2 kcal calories,
16. 6 % calories from fat, 54.8 g fat,
17. 3 g saturated fat,
18. 0 mg cholesterol,
19. 1 g carbohydrates,
20. 4 g total sugars,
21. 0 g net carbohydrates,
22. Bon Appétit