Ingredients

The following ingredients have 11 Servings
  • 2 ounces bittersweet chocolate (do not exceed 61% cacao, chopped)
  • 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder)
  • 1 3/4 cups boiling water
  • 2 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 1/3 cups Hellman's mayonnaise (do not use reduced-fat,fat-free or Miracle Whip, Hellman’s)
  • 2 large eggs (room temperature)
  • 2 teaspoon vanilla extract
  • 1 1/4 cups butter (softened)
  • 4 1/2 cups powdered sugar
  • 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons)
  • 2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons milk or heavy cream

Instruction

  • Preheat oven to 350°F
  • Grease and flour three 8" diameter cake pans with 1 1/2-inch-high sides, or two 9" pans.
  • In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
  • Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
  • Using mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
  • Add flour mixture alternately with chocolate mixture, beating until blended after each addition.
  • Bake cakes until tester inserted into center comes out clean, 25-30 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.
  • Frost when completely cooled.