Glazed Devil’s Food Chocolate Cake

This tried and true classic is perfect for any celebration or social get together. It’s deliciously rich chocolate cake with a secret ingredient being mayonnaise. Layers of chocolate cake with chocolate buttercream topped with a beautifully shiny chocolate glaze.

Devil’s Food Cake

• 2/3 cup all purpose flour
• 1/4 cup + 2 tbsp. unsweetened cocoa powder
• 1/2 tsp/ baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 3 eggs, room temperature
• 1/2 cup + 2 tbsp granulated sugar
• 2 tsp. vanilla extract
• 1/3 cup mayonnaise
• 1/3 cup water, room temperature

Chocolate Buttercream

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 3 tbsp. heavy cream or milk
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Chocolate Glaze

• 1 1/2 packets or 3 sheets of gelatin
• 1/2 cup heavy cream
• 1 cup granulated sugar
• 3/4 cup water
• 3/4 cup + 3 tbsp cocoa powder
• edible gold powder or sheets for garnish

Directions

Starting with the cake, preheat the oven to 325 degrees. Line two 8 inch cake pans with parchment paper rounds.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl combine together the eggs, sugar, vanilla, mayonnaise, and water. Whisk until smooth. Then pour into the dry ingredients and whisk all together until smooth.

Pour into prepared pan, bake for about 25-30 minutes. Until a tooth pick inserted comes out clean. Once baked run a butter knife along the side to loosen the edges. Remove from pan and let cool on cooling rack. Then wrap in plastic wrap and place in the fridge for about an hour until fully chilled.

For the chocolate buttercream- In a stand mixer with a whisk attachment add the room temperature butter, powdered sugar, cocoa powder, heavy cream, vanilla extract and salt together. Start mixing on low so powdered sugar doesn’t go everywhere, increasing speed. Continue to mix until everything is fully incorporated, making sure to scrape down the sides. It should be really light, fluffy and smooth. Set aside while you make the chocolate glaze.

To make the chocolate glaze-in a small bowl add the gelatin with 3 tbsp cold water. Mix it and set aside to bloom for five minutes.

Place the cream, sugar and water in a large saucepan and bring to a boil. Whisking in the cocoa powder and reduce the heat to a simmer. Cook for about 15 minutes until the mixture has reduced by almost half. Test it by dipping a spoon into the chocolate and running your finger through it. If it runs together, keep cooking until your finger leaves a track. Once you reach desired consistency remove from heat and whisk in the gelatin. Let cool.

To assemble the cake, line a rimmed sheet pan with parchment and a cooling rack. Position the cake onto the cooling rack. Slice it in half horizontally, spread half of the chocolate buttercream over the center and place the top of the cake onto. If you want a straight top trim the dome off the top of the cake. Spread the remaining buttercream over the top and edges of the cake to a smooth layer. Then chill for at least 15 minutes. Pour the chilled chocolate glaze evenly over the entire cake covering all the edges. Garnish with edible gold sheets or powder, and serve. To slice the cake heat the knife under warm water and dry it well. The cake can be refrigerated, uncovered for up to one day, and the glaze will stay shiny.