Triple Chocolate Triple Layer Mayonnaise Cake {Share the Love}

Hold on now.  You don’t have to love mayonnaise to love this Triple Chocolate Triple Layer Mayonnaise Cake. 

Mayonnaise is after all eggs and oil, two key ingredients in chocolate cake.  This cake is so moist and oh so chocolatey, it’s become our family’s favorite.

The Cake

In addition to the mayonnaise, I also added some nice strong coffee to the batter.  Coffee has a special way of intensifying the flavor of chocolate.  And because I was making this cake for a fellow chocoholic (and I mean this girl’s got it bad), I added the ‘triple’ element of chocolate chunks to the cake batter.

Admittedly, at the time I shared this recipe, I was a novice baker….with a sense of adventure.  We all loved finding the chocolate chunk surprises, but it made slicing this cake a bit of a challenge.  And yes, I overfilled the pans…which provided B and I the most delightful nibbles.

One baking tip I have learned is how to line a cake pan with parchment paper.  View HERE.

Once the cakes had cooled, I trimmed them (shouldn’t be necessary unless you too overfill your pans), then wrapped them in plastic wrap and put them in the freezer while I prepared the Cream Cheese Toffee Filling and the Chocolate Buttercream and Caramel Frostings.

I thought my Triple Chocolate Triple Layer Mayonnaise Cake may be a bit over the top.  Until I delivered it to my girl Wendy who let out a squeal of delight.  I just love to {Share the Love}.  She ‘carved’ herself a piece (remember those chocolate chunks) and proceeded to turn the knife over to the crowd who had gathered around.  We took a vote and decided cream cheese toffee filling, chocolate buttercream, caramel drizzle, and toffee bits were just the right combination :) Never underestimate the joy an Adventure in Chocolate can bring.

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All my best,
xo Libby

Triple Chocolate Triple Layer Mayonnaise Cake {Share the Love}

Libby with Lemony Thyme

5 from 1 vote

Print Recipe Pin Recipe

Servings 10

Ingredients

  

For the cakes…

• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup unsweetened cocoa powder
• 3 eggs
• 2 cups sugar
• 1 cup full fat mayonnaise
• 1/2 cup strong coffee
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chunks optional

For the cream cheese toffee filling…

• 1 stick of butter room temperature
• 1 8- ounce block cream cheese room temperature
• 1 tsp. vanilla
• 2 cups confectioners sugar
• 1/2 cup toffee bits

For the chocolate buttercream frosting…

• 3 cups confectioners sugar
• 1 stick butter softened
• 1 tsp. vanilla
• 4- ounces unsweetened chocolate melted & cooled
• 3-4 Tbl. milk

For the caramel drizzle…

• 1 14- ounce bag Kraft caramels unwrapped
• 1/4 cup milk
• shaved semi-sweet chocolate and toffee bits to sprinkle on top

Instructions

 

For the cakes…

• Preheat oven to 350 degrees. Grease and flour 2 9-inch or 3 7-inch round cake pans. Line bottoms with parchment paper (see link in post). Reserve.
• In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, coffee, and vanilla and beat until mixture is well blended.
• In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions, mixing well between additions. Stir in chocolate chunks.
• Divide batter evenly between prepared pans or until pans are half full. Do not overfill. Bake at 350 for 25 – 30 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 30 minutes. Then remove from pans and allow to cool until just slightly warm. Wrap warm cakes in plastic wrap and place in freezer while you prepare the cream cheese toffee bit filling and the buttercream & caramel frosting.

For the cream cheese toffee filling…

• Beat together butter, cream cheese and vanilla until creamy. Slowly beat in confectioners sugar until well combined. Stir in toffee bits. Spoon 1/2 of mixture on top of one cake layer and spread evenly. Top with second cake and top with remaining filling then top with final cake layer.

For the chocolate buttercream frosting…

• Beat confectioners sugar and butter until well combined. Add in vanilla and cooled melted chocolate and stir until combined. Mixture will be thick. Gradually add in milk until desired consistency is reached. Lightly frost all edges of cake. If cake is sticking to frosting, chill before adding second layer. If frosting becomes too thick add another tablespoon of milk. Completely frost sides and top of cake.

For the caramel drizzle…

• Place unwrapped caramels in microwave safe bowl. Add milk and microwave on HIGH for 1 minute; stir. Microwave in 30 second intervals, stirring in between until fully melted. Allow to cool for 5 minutes. Spoon onto top of cake. Tip cake slightly to encourage run off.
• Sprinkle top with shaved chocolate and toffee bits.

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