The recipe is an old-fashioned favorite that uses mayonnaise for richness. Its roots date back to the early 20th century when butter and milk were scarce.
Best Sugar Alternatives
Erythritol, monkfruit, stevia, inulin, and allulose work best in these recipes. When the recipe calls for confectioners’ sweetener, try using your blender to pulverize the no-calorie granulated sweeteners into a fine powder.
- Preheat oven to 350°F. Prepare 2 8-inch cake pans by covering bottom of each pan with parchment paper and oiling sides well.
- Mix wet ingredients well in large bowl. In separate bowl, stir together dry ingredients, then add to wet ingredients and mix until fully moistened.
- Divide batter between two pans. Bake 20–25 minutes until toothpick inserted into center comes out clean and the sides of batter separate from edges. Place on cooling rack until completely cool.
- While cake cools, pour boiling water over cocoa in a small bowl. Stir well. Set aside to cool. Melt chocolate, and let cool.
- Place butter, vanilla, and sweetener in large bowl. Beat well until light and fluffy—about 5 minutes. Add melted chocolate, and stir well. Add cocoa mixture and continue to stir until mixed through.
- Be sure to scrape bottom and sides to mix well.
- Place first layer of cake on serving platter, Spread jam over the top. Add second cake layer. Ice sides first, followed by top. Use extra icing to decorate top. Dust with a flurry of confectioners’ sugar.
- Calories 730
- Carbohydrate Content 56 g
- Cholesterol Content 125 mg
- Fat Content 63 g
- Fiber Content 8 g
- Protein Content 11 g
- Saturated Fat Content 26 g
- Sodium Content 720 mg
- Sugar Content 15 g