Hellmann’s Chocolate Espresso Cake
Mayonnaise in the batter makes for an ultra moist chocolate cake that you can’t help but indulge in.
preparation
preparation time
15 mins
cook time
30
servings
10
calories
1035
ingredients
3 cup all purpose flour
0.5 cup unsweetened cocoa powder
1.5 teaspoons baking soda
2.5 teaspoons baking powder
1.5 cup granulated sugar
2 eggs
1.5 cup mayonnaise
1.5 teaspoons vanilla extract
1.5 cup hot water with 2 tablespoons of instant espresso
2 sticks of unsalted butter softened for buttercream frosting
3.5 cup confectioner's sugar for buttercream frosting
1.5 cup unsweetened cocoa powder for buttercream frosting
1 teaspoons vanilla extract for buttercream frosting
4 tablespoons half and half for buttercream frosting
directions
Step 1
Preheat the oven to 350 degrees and grease two, 9 inch layer cake pans. Mix all of the ingredients together until smooth and pour evenly into the cake pans. Bake for 30 minutes.
Step 2
Stick a toothpick in the middle of the cake and if it comes out without any cake batter, your cake is cooked. If not, bake for another 5 minutes. Let cool before taking out of the cake pans.
Buttercream Frosting
Cream the butter in a mixer for a couple of minutes. In a large mixing bow, sift together all of the dry ingredients. With the mixer on the lowest setting, slowly add the dry mixture about 1/2 cup at a time until incorporate. Repeat. You may have to scrape down the bowl and paddle a couple of times. Once all the dry mixture is incorporated with the butter, add the vanilla and heavy cream and incorporate into the buttercream.
MommaCuisine
National cooking personality and host, Johanna M. Cook has been captivating audiences with Momma Cuisine since 2009. Momma Cuisine’s vision is to connect with their targeted consumer base of busy moms by providing exclusive access to the best of what brands can offer.
