How To Make The Ultimate Chocolate Cake

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THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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[@ranikurniasari2882]

Come on tasty, pls start adding metric measurements if u wanna go international

[@frances-534]

I made this cake and it's amazing, here are a few pointers for those who are interested:

[@monicam8139]

The Mayo is the biggest plot twist of all time.

[@piligomezluna9229]

recipe in grams

[@VeronicaBaughman]

I'm someone who enjoys baking and seeing mayo in a chocolate cake does not surprise me at all. Seeing so many people in the comments freak out is hilarious.

[@issa2505]

This is the metric system version of the recipe:

[@NatWarrior1]

Mayo is just eggs, oil, and some acidic liquid, which are all common in cakes to begin with, so I wouldn’t be surprised if mayo was even in every cake lmao

[@shannonmcalister5573]

THIS RECIPE IS INSANE. It really is the BEST chocolate cake, the texture is outstanding and the flavor is immaculate. I will never need another chocolate cake recipe again. This cake is heavenly.

[@ikaika6987]

Me:

[@helena4078]

when she said "don't freak out, its mayonnaise" a mayonnaise ad popped up, i-

[@jackspratt9808]

I tried making this cake, but I forgot all of the ingredients except the stout. It came out great!

[@alexandramccray639]

This is for anyone wanting to make cupcakes with this recipe (which I highly recommend). Make the cake batter the same way. The oven temp will be the same too. This makes a little more than 30 cupcakes, so you could half the recipe if you’d like less. Make sure not to overfill the cupcake liners as the cake needs a little room to rise (otherwise they’ll sink in the middle a little bit). I think a little less than 2/3 of the full is safe. Check them after 15-20 minutes. A toothpick should come out with moist crumbs. If it’s wet, give it a few more minutes. Hope this helps someone! :)

[@laurenbennett7674]

I made the cake exactly to the recipe for my friends birthday, it was fan.tas.tic. Everyone really enjoyed it. I did, however, change the icing because I’ve never been impressed by basic buttercream, the texture and balance is usually off. I made a chocolate cream cheese frosting, which is now also my ride or die choc frosting:

[@shedoesntevengohere4624]

for those of you who didn't want to use stout

[@heynamjin2301]

i baked this cake yesterday !! I replaced the stout with milk and I recommend lessening the sugar bcos for me its too sweet, and dont forget to beat the butter for the buttercream so it doesnt freeze so hard in the refrigerator !!

[@MiniatureCookingHFL]

I love these videos. So intricate

[@christineoladosu9624]

Don’t freak out.... it’s mayonnaise

[@SE-kh2tq]

Tasty please make s video about the ultimate most rich vanilla cake..I’m planing to make my own wedding cake

[@sanyashetty8008]

Claire's voice is just SO relaxing. I had a bad day at school so when I came home I watched a ton of her videos and my day improved by 50%

[@zam2419]

The best chocolate cake that I have found in my 15 years of baking experience. Mayonnaise gives it the best creamy texture... It's a must try recipe