Raspberry Chocolate Cake

So, funny story about this cake. I made this cake for my birthday back in December and I forgot to post it… and then I thought it was much more fitting for Valentine’s Day anyway, which I then forgot to post again… So here it is, a week or so late, and still insanely rich, moist, and indulgent.

It’s not that this cake isn’t memorable because let me tell you, it’s a mayonnaise-based chocolate cake and that’s prettttty memorable. In fact, the first time I saw this recipe was in February 2013 while watching the “Chocoholics” episode of Food Network’s “The Best Thing I Ever Ate” series. Chef Alex Guarnaschelli described this cake so deliciously that a year later, I was still thinking to myself, “I got to have that cake,” and since it was my birthday, that’s exactly what I did.

The original recipe calls for a White Meringue Frosting, which I think would be a nice and light balance for the moist chocolate cake, but I was in the mood for a decadent chocolate cake, Matilda style, complete with chocolate ganache frosting. I am also a huge aficionado for chocolate and raspberry together and I thought it might be a nice tart offset to add a raspberry jam in between the cake layers and chocolate ganache.

The end result was beautiful and the cake itself was probably one of the best and most moist chocolate cakes I’ve ever tasted. Whether you want a decadent and rich chocolate-chocolate cake or a SOLID chocolate cake with another frosting, I strongly urge you to try this recipe. The mayonnaise might be scary, but it adds a moistness to the cake that will blow your mind and quickly make you forget you’re eating mayonnaise with your cake.

Childhood Chocolate Cake recipe by Alex Guarnaschelli:

3 eggs
1 ½ cups plus 1 tablespoon granulated sugar
1 ¼ cups mayonnaise, such as Hellmann’s
2 ¼ cups all-purpose flour
¼ teaspoon baking powder
¾ teaspoon baking soda
¾ cup plus 1 tablespoon cocoa powder
2 teaspoons instant coffee, optional
½ teaspoon salt
1 1/3 cups hot water

1. Preheat the oven to 350 degrees F. Put parchment paper in the bottom of the 2 cake pans and use nonstick spray (or a little butter) to thoroughly grease the sides and bottoms. Set aside.
2. To make the cake batter, combine and beat the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment, on high speed until light, fluffy and lemony-colored, 5 to 8 minutes
3. Meanwhile, in a medium bowl, whisk together the mayonnaise, flour, baking powder, baking soda, cocoa powder (sifted over the other ingredients), coffee (if using) and salt. Gently stir in the hot water, the egg/sugar mixer from the machine and whisk in the mayonnaise mixture until smooth. Mix until all of the ingredients are thoroughly combined. Pour half of the cake batter into each of the prepared pans. Place the pans in the center of the oven and bake for 20 to 25 minutes. Test the cakes to make sure they are cooked in the center. Remove from the oven and set aside to cool.
4. Assemble the cake as desired.