How To Make The Ultimate Chocolate Cake

Get the recipe:
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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[frances-]

I made this cake and it's amazing, here are a few pointers for those who are interested:
Substitutes for stout - sparkling water (for airier texture), water or milk
For 3 6-inch cake tins half the batter
For 3 10-inch tins times the batter by 1.5
Check in the ingredients that the mayo you use doesn't have savoury elements like paprika, garlic or mustard seed that would ruin the flavour of the cake.
If you're using extra strong espresso remove a little bit before using as the espresso will overpower the chocolate.
I'd personally skip the chocolate chunks, it doesn't add anything to the cake and ruins the soft texture with random crunches.
Chocolate swiss meringue buttercream is the best for this recipe, none of that super sweet American buttercream.
Callebaut is an amazing and super rich chocolate powder to use, they do chocolate chips too (the 54% tastes amazing melted into the buttercream).
I used simple syrup a couple of times doing this recipe and it just weighed down the cake and made it dense.
Cake recipe in grams:
180g - Flour
120g - Dutch processed cocoa powder
1tsp salt
1.5tsp baking soda
0.5tsp baking powder
400ml milk
1tbs vanilla
1tbs espresso powder
226g unsalted butter
300g sugar
3 eggs
1/2 cup mayo
Swiss meringue in grams:
4 large egg whites
300g caster sugar
400g butter
180g chocolate
Hope this helps someone who wants to make this A M A Z I N G cake.

[monicam]

*The Mayo is the biggest plot twist of all time.*

[ranikurniasari]

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

[piligomezluna]

recipe in grams
-192 gr of flour
-128 gr of Dutch processed cocoa powder
-1 teaspoon salt
-1½ teaspoons baking soda
-½ teaspoon baking powder
- 375 ml of stout
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
- 227 gr of butter, softened
- 300 gr sugar

- 3 eggs
- 64 gr mayonnaise
-100 gr of dark chocolate, chopped

[issa]

This is the metric system version of the recipe:

3 dl flour (185 g)
2 dl Cacao paowder (120g)
1 teaspoon of salt
3 dl sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
3, 6 dl stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
230 g butter
3 eggs
1, 20 dl mayo
115 g dark chocolate


I tried the recipe and it’s really good, so I think these are the correct measurements :)

[ikaika]

Me: *I really want to make this*

Body and mind: *Lol funny*

[jackspratt]

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

[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.

[NatWarrior]

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

[SE-khtq]

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

[shannonmcalister]

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.

[alexandramccray]

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! :)

[laurenbennett]

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:
12 oz cream cheese
12 tbsp (3/4 cup) unsalted butter
3 cups powdered sugar (more if desired)
3/4 cup Dutch cocoa (also more if desired)
1 tsp salt
2 tsp vanilla
1/2 tsp instant coffee or expresso powder
(^this recipe will make exactly enough for this three layer cake)

Cream butter + cream cheese. Sift in sugar + cocoa, fold in then mix. Add salt, vanilla, coffee and mix until smooth and silky.

I also recommend adding a crumb coat when frosting your cake if you want it to look ultra profesh.
(And warning: don’t eat too much. Your guts will thank you for having self control)

[helena]

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

[heynamjin]

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 !!

[sanyashetty]

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%

[christineoladosu]

Don’t freak out.... it’s mayonnaise

Me: OMG I’M FREAKING OUT

[shedoesntevengohere]

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

i made it with milk instead of stout i substituted it with
(1 1/2 cup of milk + 1 teaspoon of instead coffee = stout ) then i added in the one tablespoon of instant coffee and vanilla


i changed the butter cream and i just used whipped cream with chocolate sauce

it turned out so
( try it )

when you add the chocolate chunks IT IS JUST AMAZING
when you eat it you will get soft moist cake then a little crunk of the dark chocolate then that creamy smooth frosting omg

[zam]

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

[vanessadelgado]

I love this girls voice it’s so relaxing