INGREDIENTS 

• 4 oz bittersweet chocolate chopped
• 1 cup dark unsweetened cocoa powder
• 3/4 cup boiling dark coffee
• 2 2/3 cup all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 1 1/3 cup mayonnaise
• 2 eggs
• 1 egg yolk
• 1 tsp vanilla extract

Frosting ingredients

• 1 1/2 cup unsalted butter softened
• 1 – 8 oz cream cheese soften
• 1 1.2 Hershey special dark cocoa powder
• 1 tbsp pure vanilla extract
• 7 cup powder sugar
• 1/4 cup heavy whipping cream

INSTRUCTIONS 

Cake Directions

1. Preheat oven to 350°F. Grease three 8 -inch cake pans
2. Combine melted chocolate and cocoa in a bowl. Melt the chocolate in the microwave just until softened and stir it smooth – about 1 minute.
3. Whisk in boiling coffee and stir until smooth. Set aside.
4. Sift the flour, baking soda, baking powder, and salt into a bowl. Set aside.
5. With an electric mixer on medium-high speed, beat the sugar and the mayonnaise until blended. Add eggs one at a time. Add the extra egg yolk and vanilla.
6. On low speed, add the dry ingredients alternating with the chocolate mixture until fully combined. Divide cake batter evenly among pans.
7. Bake about 30 minutes or until a toothpick comes out clean. Cool cake completely before frosting.

Frosting Directions

• Using the standing mixer again, beat the cream cheese and butter until combined and smooth.
• Gradually mix in the cocoa powder, vanilla and salt.
• Very slowly, beat in the powdered sugar until combined.
• Whisk in the heavy whipping cream until the icing is smooth and fluffy.

Directions to build the cake

• Place 1 layer of cake onto the cake board.
• Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake.
• Place another layer of cake on top and spread more frosting.
• Place the last layer on top and frost the remaining cake with remaining frosting.