Our father Morton Joseph Green or “Morty Joe” as I loved to call him had a insane love for chocolate cake, actually the frosting, I remember many a luncheon date at “The Cock & Bull” restaurant on Sunset Blvd. near Doheny Dr., where he would order this (what seems as a child) to be a mile high piece of chocolate cake that he would eat all the frosting off of and leave the cake sitting there all lonely on the plate, so feeling sorry for it I would gobble it up as fast as I could so it wouldn’t feel bad!!! I remember after all these years that it was three layers high and just huge in every way, it came on a dinner plate, at least that’s how my child’s mind remembers it.
     Anyways, upon my most recent visit to San Rafael in Marin Co. to see my Brother Billy and his beautiful family, he announce’s that he wants Chocolate Cake! With a lot of frosting, he says there’s never enough frosting and that he wish’s me to make one for him to which I lovingly reply “Why of course brotha dear!” in my finest british accent. And you my followers know when I say I’m gonna do it well by all means….I’m gonna do it! And so the search for a recipe I can make my own begins …..and of course I’m away from home so I don’t have My homemade cookbook and all my other wonderful books but I do have a Bon Appetite magazine which just happens to have a whole story on the last 10 years of Chocolate Cakes published in the mag! What a coinky-dink! I pick the tallest one I can find as now he’s got me thinking of our Daddy, and his love of this coveted cake! Oddly we even have to go to William Sonoma to find special pans to make the cake tall like he wants it! Apparently I will do anything for my brother still as when I was a child he was very much my hero and protector, and most of all, and most importantly my very best friend.

Chocolate Mayonnaise Cake: (One of the best and moistest cakes you’ll ever make)

3 oz bittersweet chocolate , (not to exceed 61%cacoa), chopped
3/4 cup cocoa powder, (use a good quality)
1 3/4 boiling water
2 3/4 all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1 cup sugar
1 cup dark brown sugar
1 1/3 cups Best Foods Mayo (not reduced calorie)
2 lg eggs
2 tsps. pure vanilla extract

Chocolate Frosting:
10 oz. Bittersweet Chocolate not to exceed 61%, chopped
3 sticks unsalted butter, softened
3 1/2 cups sifted powdered sugar
1 TBLS. pure vanilla extract

Preheat oven to 350ºF. Butter and flour 3  8″ round pans, w/ 1 1/2 inch sides.
Put chopped chocolate and cocoa in a bowl and pour boiling water over and mix well with a whisk until smooth.
Sift flour, baking soda and powder into another bowl. Using an electric mixer, beat both sugars and mayo in a large bowl until blended, 2 to 3 minutes until well blended. Add eggs 1 at a time beating after each addition. Beat in vanilla. Add flour and chocolate mixture in 3 parts each, alternately, beating well after each addition and scraping down sides of bowl. Divide batter evenly among prepared cake pans and bake for 25 minutes or until a toothpick comes out clean.
Cool in pans for 20 minutes and transfer to a cooling rack until completely cool.
Put chopped chocolate in a bowl over a saucepan of boiling water, and melt stirring until smooth. Remove to cool until lukewarm, stirring occationally.
Using a electric mixer, beat butter till smooth and creamy. Sift powdered sugar over butter and beat until blended, about 2 minutes, beat in vanilla, add melted chocolate and mix until blended well, scraping down sides as you go.

Place 1 cake layer top side down on a cake plate (with a high topped dome), frost w/ 3/4 cup frosting and put another layer on and frost, place last layer on top, and frost top and sides of rest of cake as neatly as possible, (this cake is so moist you can also do this one day in advance).
Cut cake into wedges and serve.

And as always, Enjoy!!!
© Jennifer Green Alger 2010