⅓ cup + 1 Tbsp unsweetened cocoa powder
3 cups all-purpose flower
1 Tbsp baking soda
½ teaspoon kosher salt
1½ cups granulated sugar
1½ cup of Duke's Mayonnaise
1 cups room temperature coffee
1 cup dark chocolate chips
3 Tbsp Drizzle
1 cup freeze-dried strawberries
1 cup unsalted butter, at room temperature
4 cups confectioner's sugar
¼ cup heavy cream
1/4 cup heavy cream
1 tsp pure vanilla extract
1¼ teaspoon kosher salt
Active Time: 1 Hour
Full Time: 2 Hours
For Chocolate Cake: Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8.5 inch cake pan (that measure 3 inches deep) with Sizzle. Line the bottom with parchment paper and grease the parchment paper.
In a large bowl whisk together cocoa powder, flour, baking soda, salt, and sugar until well combined.
In a medium bowl whisk together mayonnaise, coffee, and vanilla extract. It's a weird concoction, but don't freak out. The mayonnaise may not fully incorporate, but it will all come together when the dry ingredients are mixed in.
Add the wet ingredients to the dry ingredients and whisk together until really well combined. It will be a loose batter. Put some elbow grease into your whisk and give it a good whip around the bowl. Pour into the prepared pan and bake until the center is set (About 45-55 minutes). Use a skewer to test doneness of the center of the cake. There should be moist crumbs, not wet batter on the skewer.
Allow to cool for 20 minutes before inverting onto a wire rack (to room temperature) and slicing in half horizontally through the center. Carefully wrap each half in plastic wrap and freeze before assembling the cake.
For Strawberry Buttercream: Using a food processor with the metal blade attachment, process the freeze dried strawberries into a powder.
In a large bowl using an electric mixer, beat the butter on medium-high speed until creamy (about 2 minutes). Add confectioners' sugar, strawberry powder, heavy cream, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add a few more tablespoons of cream to thin out the buttercream if desired.
Use immediately or cover tightly and store for up to 1 week in the refrigerator. It will stiffen in refrigerator, so bring to room temperature and whip with an additional tablespoon of cream before using to frost the cake.
For Chocolate Ganache: Melt chocolate in a small bowl or small glass measuring cup in the microwave until smooth, in 20 second increments. Stir in Drizzle, one tablespoon at a time until glossy and pourable. Allow to cool and thicken for 10-20 minutes then drizzle over frosted chocolate cake.