Y’all know I love cake! I’ve not been making much cake lately because I’m trying to eat healthy, and I guarantee you if there is cake in this house, I’m eating. But it was Valentines Day and soon to be my birthday, so there will be another cake yet. Please allow me to share my mom’s uncut version of Chocolate Mayonnaise Cake first, and then a shortened version that my mom made every single Sunday for dinner, keeping in mind that we came from a large family.
1 1/2 cups hot strong brewed coffee
1 cup unsweetened cocoa
1 cup brown rice flour (you can use white rice flour but I prefer brown rice flour)
1 cup tapioca flour
1 cup potato starch flour (you must use potato starch DO NOT use potato flour)
1 tbsp pure potato flour (DO NOT use potato starch-trust me these 2 are very different)
3/4 tsp. xanthan gum
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp + 1/4 tsp. salt, divided
2 1/2 cups granulated sugar
4 large eggs
1 cup mayonnaise
2 tsp vanilla extract divided
1 1/4 cups bittersweet chocolate chips
2 tbsp light corn syrup
3 tbsp heavy cream, possibly more and divided
3/4 cups butter, softened
4 cups powdered sugar, divided
Whisk together hot coffee, and cocoa in a bowl and let stand until room temperature around 30 minutes. Preheat oven to 350 degrees. Grease and flour 3 – 9 inch round cake pans.
Whisk together flours, xanthan gum, baking soda, baking powder, and 1/2 tsp. of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1/2 tsp. vanilla extract on low speed. Alternately add flour mixture and coffee mixture to egg mixture beginning and ending with flour mixture. Divide the batter evenly among prepared pans. Bake in a preheated oven until toothpick inserted in center comes out with moist crumbs. About 25 minutes, check around 20 minutes though.
Cool cake layers in pans on wire racks about 20 minutes. Remove cake layers from pans; cool completely on rack about 30 minutes to an hour.
Place chocolate chips, light corn syrup, and 3 tbsp of the heavy cream in a microwavable bowl. Microwave on high until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, about 10 minutes.
Combine butter, remaining 1/4 tsp. salt, 2 cups of the powdered sugar, and remaining 1/2 tsp. vanilla in a bowl and beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups of powdered sugar and 1 to 2 more tbsp heavy cream, I usually but carefully add more because I like a little more heavy cream, but add it 1 tsp. at a time to make sure the frosting doesn’t get too thin, we need it to be a nice spreadable consistency.
Place 1 cake layer on a cake round or serving plate. Spread aproximately 1/2 cup frosting over the top, top with 2nd cake layer and repeat, then 3rd cake layer, frost entire cake and enjoy!
Shortened Version of my Mom’s Mayonnaise Sheet Cake
1 cup mayonnaise or miracle whip
1 cup sugar
4 tbsp. cocoa
1 cup warm water (I would use a cup of coffee here and add the cocoa to sit for a bit)
2 tsp. baking soda
2/3 cup brown rice flour
2/3 cup tapioca starch
2/3 cup potato starch (NOT Potato flour-or you could use Argo corn starch)
2 tsp. pure potato flour (DO NOT use potato starch)
1/2 tsp xanthan gum
1 tsp. vanilla
3 tsp baking powder
1 tsp. salt
Mix together the dry ingredients, mix wet ingredients, and add to dry ingredients. Bake at 350 degrees in a greased and floured 9 X 13 inch pan for 30-45 minutes or until done.
My mom always made the icing that’s on the back of the Hershey’s cocoa can.
We had this cake every single Sunday dinner. I hope you enjoy the simpler version of this wonderful cake.
Okay, this picture….my husband made the sheet cake version for me last St. Patty’s Day. I never drink beer, but when one has a slice of chocolate cake, you gotta have wee taste of beer on St. Patty’s day to go with it, and this one is gluten free.