Chocolate Cake Showdown

Hope everyone is doing great this weekend! It is beautiful in Seattle today! Saw one of my besties for a quick visit this morning, ran errands, and now I’m baking some cakes.

I’ve never had a “go to” cake recipe but I’m starting to make more cakes so I thought I’d try out a couple. I found 2 recipes that looked good and that I thought I could work with. I changed them up a little and added some extra love. ♥️

I’m going to take them to work and a couple friends, have them try both and we’ll see which one they like better. I’m going frost them both with a bit of chocolate buttercream frosting. I’m keeping the frosting to a minimum so you can really taste the cake.

I’m posting the complete recipes for both but I cut them both in half to make only one 9″ cake for each. The recipes below will be enough for 2-9″ round or a 13×9 cake.

So first I have a Chocolate Mayo Cake and second will be Deep Dark Choco Cake.

Here’s what you’ll need for the Chocolate Mayo Cake…

2/3 c Unsweetened Baking Cocoa (I like Hershey’s Dark)

2c Flour

1 1/4 tsp Baking Soda

1/4 tsp Baking Powder

1/4 tsp Salt

1 c Mayonnaise (I used Best Foods but this is the only time you’ll see Mayo at my house. I am a Miracle Whip girl.)

1 2/3 c White Sugar

1 1/2 tsp Vanilla

3 Eggs

1 1/3 c Warm Water

Preheat your oven to 350. Butter or spray pan(s) of choice. You can use 2-9″ round pans or a 9×13

Sift the first 5 ingredients into a medium sized bowl and set aside.

In a mixer on med-high speed beat the sugar, eggs, and vanilla for 2-3 minutes or until smooth.

Turn your mixer to med-low and mix in the Mayo for a minute.

Then alternate adding the flour mixture and the water 4 times, starting and ending with the flour mixture.

Pour into your cake pan(s) and bake in the over for 30-35 min. If you use a 13×9 pan, add 7-10 more minutes. The cake should spring back in the middle when lightly pressed. Cool for 10 min and then turn the cake out onto a rack to cool completely.

Fill and frost or just frost as you like, I did a Chocolate Buttercream at the bottom. Enjoy!

Since both cakes look the same while making I didn’t put picture of both cake batters.

Here’s what you’ll need for the Deep Dark Choco Cake…

1 3/4 c Flour

2 c White Sugar

3/4 c Unsweetened Baking Cocoa (I used Hershey’s Dark)

1 1/2 tsp each of Baking Powder and Baking Soda

1 tsp salt

1 c Milk

2 Eggs

1/2 c Vegetable Oil

1 1/2 tsp Vanilla

1/2 tsp Espresso Powder

1 c Boiling Water

Preheat your oven to 350. Butter or spray pan(s) of choice. You can use 2-9″ round pans or a 9×13

In your mixer bowl add all the dry ingredients EXCEPT the espresso powder.

Then add all the wet ingredients EXCEPT the water.

Mix on med speed for about 2 minutes. After 2 minutes turn the mixer to low. Add the espresso powder to the cup of boiling water and add into the batter until incorporated.

Pour the batter into your pan(s), the batter will be loose and thin. Bake for 30 minutes or a few minutes longer if your using the 9×13 pan.

The cake should spring back in the middle when lightly pressed. Cool for 10 min and then turn the cake out onto a rack to cool completely.

Fill and frost or just frost as you’d like! The Chocolate Buttercream Frosting I made is below. Enjoy!

Here’s what you’ll need for the Chocolate Buttercream Frosting…

6 tbsp softened Butter

2 3/4 Powdered Sugar (May be a little more or less depending on how you like it)

1/2 c Unsweetened Baking Cocoa (I used Hershey’s Dark) *see notes below

1/3 c Milk (May be a little more or less as well)

1 tsp Vanilla

Add the butter to your mixer and cream in med. Slowly alternate the powdered sugar and milk and mix in the vanilla as well. Mix until it’s the spreadable consistency that you like. Spread on cooled cake(s).

*So I ran out of cocoa powder for the frosting and made a substitution instead. I think it should normally be darker but my substitution made it lighter. It was still super creamy and delish!

*I took 1/3 c of Heavy Cream and warmed it up in the stove. In a bowl I added 3 squares of a Semi-Sweet Chocolate Baking bar. Once the cream was warm I poured it over the chocolate squares and left it for 2 min. After that I mixed the melted chocolate into the cream and then used that as my “milk” for the frosting.

I hope you try making one or both of these cakes yourself! I tried a little of each and I’m leaning towards the Deep Dark Choco. The raspberries on top are optional. I also may or may not have eaten the rest of the raspberries with the left over frosting. I hope you have a great rest of your weekend! ? ?♥️☕️

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