Moist Chocolate Cake
|Source||Modified from Cooks.com - Chocolate Mousse Cake|
This is my "go-to" chocolate cake. It's moist, it's rich and unbelievably easy.
Preheat the oven to 350*F. Grease, flour, and line 3-8" round pans with parchment paper. Mix the dry ingredients in a large mixing bowl. Add the eggs, milk, mayonnaise, and vanilla. Beat on medium speed for 2 minutes. Remove from the mixer and stir in the boiling water. The batter will be thin. Pour into the prepared pans, bake 30-35 minutes. Cool in the pan 10 minutes before removing to a wire rack.
One recipe will make 3-8" rounds, 2-9" rounds, 1 quarter sheet pan or 18 standard plus 21 mini cupcakes.1/2 sheet cake - double the recipe for a single layer 12x18", bake at 325*F for 40-45 minutesStandard cupcakes bake 12-15 minutesMini cupcakes fill with 2 tsp of batter and bake 7-10 minutes This recipe can be made into a Devil's Food Cake by substituting hot boiling, freshly brewed coffee for the boiling water.