Mayors Chocolate Cake Recipes

CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
• Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

MAIDA HEATTER'S 86-PROOF CHOCOLATE CAKE

Steps:

• Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter and dust the inside of a 9-inch bundt pan (called a minibundt pan), or any other fancy tube pan with a 10-cup capacity, with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
• Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly. (You can also melt the chocolate in a microwave safe bowl, just keep a close eye on it.)
• Sift together the flour, baking soda and salt and set aside.
• In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon. Set aside.
• Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
• Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
• Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
• Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
• Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners' sugar through a fine strainer.

MAYOR'S CHOCOLATE CAKE

Steps:

• Make Cake.
• Lightly grease a 15 1/2 x 10 1/2 x 1 inch jellyroll pan and line the bottom with waxed paper; grease paper.
• Preheat oven to 325°F.
• Put shortening in a large bowl and beat with an electric mixer or large wooden spoon until fluffy, scraping side of bowl frequently.
• Slowly add sugar, salt and vanilla to the shortening beating until mixture is smooth and no lumps remain.
• Add eggs one at a time, beating well after each addition.
• Mix buttermilk and baking soda in a small bowl (mixture will foam).
• Alternately add flour and buttermilk-soda mixture to egg mixture in bowl, beating well after each addition, beginning and ending with flour.
• Stir in melted chocolate and pour batter into prepared pan.
• Bake 35 minutes. Turn cake out on a wire rack to cool and remove paper.
• Fruit-Nut Filling:.
• Pour evaporated milk, water and sugar into a small saucepan and cook, stirring frequently until sugar dissolves. Add fruit and bring to a boil, stirring constantly and cook until thick. Completely cool and stir in vanilla and chopped nuts.
• Chocolate Icing:.
• In the top of a double boiler, melt chocolate pieces and butter over hot water. Remove from heat and stir in sour cream, vanilla and salt. Gradually beat in confectioners sugar until icing is of spreading consistency.
• Flip cooled cake over and cut in half crosswise. Place one half on a serving platter and top with fruit-nut filling spreading evenly.
• Place the remaining cake on top; frost top and sides with chocolate icing.

MILLIONAIRES CHOCOLATE CAKE

Steps:

• Preheat oven to 180°C (350°F).
• Dissolve cocoa powder in boiling water, set aside to cool.
• Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
• Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
• Beat the egg yolks and sugar until light and fluffy.
• Add the cooled cocoa mixture and beat well.
• Add the oil and vanilla essence beat well.
• Sift in the flour and baking powder and beat only until blended.
• Fold in the stiffly beaten egg white with a metal spoon.
• Pour mixture into oven proof container and bake for 25 to 30 minutes.
• While the cake is baking make the syrup.
• Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
• When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
• Leave the cake to get completely cold.
• While the cake is getting cold make the frosting.
• Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
• Let the chocolate cool slightly.
• Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
• Frost the top and sides of the cake with this mixture.

CHOCOLATE ZUCCHINI LOAF CAKE

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

AUNT JOYCE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.