I love a good old-fashioned cake that is decorated in a very homemade style, and when you eat it, you just want another bite because it is just so delicious.
This cake is so moist, and the frosting is so light, it is almost like eating ice-cream, this is one of these cake that you might not want to share Because it is just so good.


Watch the video below how to make this cake, have a beautiful Sunday you all.

OLD-FASHIONED CHOCOLATE CAKE

  • 3 CUPS (330 G) ALL-PURPOSE FLOUR
  • ¾ CUP + 2 TABLESPOONS (90 G) HIGH-QUALITY COCOA POWDER
  • 1 ½ TEASPOONS BAKING SODA
  • ¾ TEASPOONS BAKING POWDER
  • ½ TEASPOON SALT
  • 3 EGGS, ROOM TEMPERATURE
  • 1 ½ CUPS +1 TABLESPOONS (350 G)  SUGAR
  • 1-2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 1 CUP + 2 TABLESPOONS (250 G) MAYONNAISE, ROOM TEMPERATURE
  • 1 ⅓ CUPS (300 G) STRONG COFFEE, ROOM TEMPERATURE

FROSTING; 

Preparation

  1. Preheat oven to 325°F (165°C). Grease the bottoms of three 8-inch (20 cm) round cake pans and line with parchment paper.
  2. Sift the flour, cocoa powder, baking soda, and baking powder two times in a bowl. Whisk in the salt.
  3. In a bowl of a standing mixer, fitted with the whisk attachment, beat the eggs, sugar, and vanilla bean paste on low-medium speed for 1 minute.
  4. Increase the speed to medium and continue beating 5 minutes longer.
  5. Scrape down the sides and bottom of the bowl, and beat for another 5 minutes on medium-high speed. The batter should be very thick, and when the whisk is lifted,
  6.  Add the mayonnaise and mix until just combined about 30 seconds.
  7. Transfer the mixture to a large bowl.
  8. Sift in the dry ingredients in two additions, alternating with the coffee.
  9. Use a silicone spatula and fold the batter to ensure that everything is incorporated.
  10. Divide the batter evenly among the prepared pans, I use an ice cream scoop for that.
  11. Bake two cakes on middle oven rack, until a cake tester comes out clean, 20-30 minutes. Repeat with the last cake.
  12. Let cakes cool in pan for 10 minutes. Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks.
  13. Peel off the parchment and cool completely.

 

To assemble
  1. Prepare the cakes by trimming the tops of each layer, optional
  2. Make “MANUELA’S FLUFFY DARK CHOCOLATE FROSTING” you can find the recipe for that here.
  3. On the first layer, spoon a large dollop of on top.
  4. Spread evenly using a small/medium offset palette spatula.
  5. Repeat with the second layer.
  6. Add an adjustable cake ring around the cake, if you have one,  also add a plastic-film around the cake before you add the ring, optional
  7. Add the final layer on top, press it slightly down.
  8. Add some more dark chocolate frosting on top, and cover the cake with plastic wrap, using your beautiful hands to press the plastic wrap.
  9. Refrigerate for 2-5 hours minimum.
  10. Put the rest of the frosting back in the refrigerate.
  11. With a large palette spatula, frost the cake with chocolate frosting.
  12. Using the palette spatula gently make soft, slow-motion movements on the top and sides of the cake for an old-fashioned finished look.
  13. Add a cherry on the top of the cake if you wish.
  14. Dig into this cake; it is so delicious! and don´t forget to share with others.
  15. The cake is best stored in the refrigerated up to 2 days.

 

Have a beautiful Sunday you all.

Love Manuela xo

Love my recipes? you can find more in my new English Baking book, Love Manuela the baking book 552 pages of yumminess, Order your copy here, we ship worldwide!

 

 

 

22 Comments

  1. Hi
    I have a small oven and can bake only one sponge at a time. What do you suggest, 1) making the batter 3 times separately or
    2) making cake at once and cutting the cake into 3 layers or
    3) making the batter all together but baking in 3 batches, in this case the batter of 2 batches would be kept unbaked for long, would it make any change to the sponge

    I am very excited to bake this cake.

  2. Looks delicious! I have one question: can you also use (melted) butter instead of the mayonnaise, or isn’t that possible?

  3. I’ve seen a few recipes with mayonnaise but I’m terrified of trying it out myself. What type of mayonnaise should be used and what does it do to the cake?

  4. Hi Manuela,
    I’m Linda… so glad that I did come accross ur baking blog while browsing the internet. Now it has been my fave. Coz I personally not a buttercream fan. I have tried making this Old Fashion Chocolate cake yesterday, and of course with your recommended frosting. The result was mind blowing. I love the taste… creamy and rich, and you are right…no one can actually taste the Mayo (i will keep this a secret like u do to ur kids =) haha)
    However coz i’m living in Jakarta (Indonesia)… warm climate throughout. This frosting melts fast. And no matter I’m tempted to let my friends try, i can’t do it fearing that it would melt. Is there anything that you can help for my situation?

  5. Wow, this looks SOOOOOOOOOO good!! I will definitely this out!! I have a question: can you taste the mayonnaise in the cake?
    Thanks for the recipe!

    • Thanks Elisabeth, no you can´t. It makes this cake so moist and so delicious. I´m sure if you make it once it will become your favorite recipe to go!

      • I tried this recipe yesterday and they turned out fantastic. The cupcakes were moist. You can’t taste the mayonnaise.

  6. Hello,
    this is the best chocolate cake I have ever eaten so far….!!!
    Just one thing…when I make the frosting it is quite runny and hard to frost the cake.
    Do you know why is that?Where could I make a mistake?
    Thank you 🙂

  7. What if I don’t refrigerate the cake before the final layer.. I don’t have the plastic wrap neither the metal thing you wrapped the cake with.. What do I do????

  8. Hello there I love your recipes and have just made the cake and will do the frosting tomorrow. As its for my 6 year old sons birthday I wonder if it’s possible to place fondant icing over the frosting as he wants a Ghostbusters theme? If it’s not suitable could you please suggest another type of frosting/ganache which I could use prior to placing fondant over?

    Yours very gratefully Shaeron from Scotland

  9. Good morning I love love love your recipes, a massive thank you from Scotland.

    I wonder if it’s possible to place fondant icing over this? As I have made this cake for my sons 6th birthday.

    Yours gratefully

    • Hi Shaeron I am the worst person to ask about fondant as I feel fondant does not taste good.
      I personally would not cover this cake with marzipan. But if you like to do it, I would recommend to just fill the cake with the filling and not so much cream on the outside as the sugar in the cream, will make the fondant/ marzipan melt. Happy birthday to your son

  10. Hi
    I tried the chocolate cupcakes with the Oreo frosting from your book .. tasted awesome but my cupcakes were realy dry !! Where did I go wrong !!

    • Could be that you overbaked the cupcake. Each oven is so different. Also did you only mix 30 seconds between each egg you added? I will post a video tomorrow on my YouTube channel so you can see how I made it. Check back soon

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