Arabian sea salt is prized for the delicate, crispness in its pyramid shape. Deep moist chocolate cake and bittersweet frosting are made to be accented with this finishing salt.
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients
Serves 8-10
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2 Cups All-Purpose Flour
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1 2/3 Cups Un-Sweetened Cocoa Powder, divided
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1 1/4 Teaspoons Baking Soda
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1/4 Teaspoon Baking Powder
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3 Eggs, room temperature
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3 Teaspoons Vanilla Extract
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1 Cup Mayonaisse
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1 1/3 Cups Hot Water
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1 Pound Unsalted Butter, room temperature
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2 Pounds Powdered Sugar
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4 Ounces Whole Milk
Directions
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Preheat the oven to 325° F.
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Grease and flour two 9" round cake pans. Whisk together the flour, 2/3 cup cocoa, baking soda and baking powder.
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In a large bowl or stand mixer, beat the eggs with the sugar and 1 teaspoon of vanilla on high speed until very light and fluffy. Reduce the speed to low and add the mayonnaise, beating until well combined.
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Add the flour mixture and the water to the batter in three additions, alternating between the wet and dry. Mix until just combined.
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Divide the batter evenly between the two pans and bake for about 35 minutes, or until a tester inserted in the center comes out clean and the cake just begins to pull away from the sides of the pan. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool.
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To a stand mixer bowl add the butter, powdered sugar, remaining cocoa powder, milk and remaining vanilla extract. Use the paddle attachment on low and mix until incorporated. Increase the mixer speed to high and whip the frosting to smooth.
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Apply to the cake as desired.