Recipe of the Day: Chocolate Mayo Cake

No one will ever detect the secret ingredient in this retro layer cake. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2LxSsQU Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Mayo Cake Recipe courtesy of Food Network Kitchen Total:4 hr 45 min Active: 1 hr Yield: 12 servings Level: Easy Ingredients Frosting: 1 pound semisweet chocolate chips 3 cups heavy cream Pinch fine salt Cake: Unsalted butter, for buttering the pan 2 cups all-purpose flour, plus more for the pan 2/3 unsweetened cocoa powder (not Dutch process) 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 tablespoon instant espresso powder 1 3/4 cups sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup mayonnaise 4 ounces semi-sweet chocolate chips, melted Directions For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color. For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment. Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water. Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined. Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix. Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely. Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Chocolate Mayo Cake | Food Network https://youtu.be/etPmGdRrs3w