Mary's Double-Chocolate Cake

Dessert Entertaining Holidays

Reprinted by permission from The Saltwater Table: Recipes from the Coastal South.
Instead of using eggs and oil, this recipe calls for mayonnaise to add moisture to the cake layers. This was a common ingredient in baked goods during the Depression.

By Chef Whitney Otawka / Photography By Sara Schober | December 04, 2019

Ingredients

SERVINGS: 10-12

For the Cake

1-1/2 cups sugar
6 tablespoons cocoa powder
3/4 teaspoon salt
1 tablespoon baking soda
1-1/2 cups cold water
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 cups mayonnaise, preferably Duke’s

For the Chocolate Buttercream

1-1/3 cups powdered sugar
4 ounces semisweet chocolate, melted and cooled to room temperature
1 teaspoon vanilla extract
1-1/2 cups (3 sticks) butter, softened

For the Brandied Cherry Whipped Cream

2 cups heavy cream
1/4 cup powdered sugar
1 cup drained brandied cherries, chopped

Drained brandied cherries, for garnish

Instructions

Preheat the oven to 350°. Prepare two 8-inch round cake pans by lightly buttering the bottom and sides and lining the bottom with parchment rounds.

To make the cake: In a bowl, mix together the sugar, cocoa powder, salt and baking soda. Gradually whisk in water and vanilla. Add the flour and gently stir to combine. Make sure to break up any lumps. Stir in the mayonnaise. Divide the batter equally between the prepared cake pans. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans for 15 minutes. Remove the cakes from pans and let cool in the refrigerator until ready to assemble.

To make the chocolate buttercream: In a bowl, combine the confectioners’ sugar, melted chocolate, vanilla and butter. Whisk for 2 to 3 minutes until light and airy. Cover and refrigerate until cold but still spreadable, about 5 to 10 minutes.

To make the brandied cherry whipped cream: In a bowl, combine the cream and confectioners’ sugar. Whisk to stiff peaks. Fold in the cherries. Use the same day.

To assemble the cake: Use a serrated knife to trim and level the cake layers. Place one cake layer on a serving platter. Top with the buttercream, spreading it evenly to the edge of the cake. Add the second cake layer. Top with half of the cherry whipped cream. Refrigerate to set. Remove from the refrigerator 15 minutes before garnishing with whole brandied cherries and serving with the remaining whipped cream on the side. Indulge!