Moist Chocolate Cake

Ingredients

• 1 3/4 cups (230g) all purpose flour
• 1/4 cup (30g) cornstarch
• 1 cup (100g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup (200g) granulated sugar
• 1 cup (205g) dark brown sugar, packed
• 1/2 cup (108g) vegetable oil
• 1 cup (230g) mayonnaise
• 3 large eggs
• 1 egg yolk
• 1/2 cup (128g) milk
• 1 tbsp vinegar
• 2 tsp vanilla extract
• 1 cup (240g) hot coffee
• 2 cups (450g) unsalted butter, room temp
• 1 1/2 cups (165g) powdered sugar
• 3 tbsp corn syrup
• 1 tsp vanilla extract
• Pinch of kosher salt
• 3/4 cup (177g) warm water
• 3/4 cup (75g) dutch process cocoa powder
• 10 oz dark chocolate chips, melted and cooled slightly

Instructions

1. 1

   Preheat the oven to 350F and prepare 3 8" cake pans. Grease the pans and line the bottoms with parchment paper. Use damp cake strips if available.

2. 2

   In a medium bowl, whisk the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. 3

   Combine the milk, vinegar, and vanilla in a measuring glass, stirring to mix. Set aside.

4. 4

   In a large bowl, whisk together the granulated sugar, dark brown sugar, oil, and mayonnaise. Add the eggs and egg yolk, mixing well.

5. 5

   Stir in the milk mixture until combined.

6. 6

   Gradually add half of the dry ingredients and mix well. Then, pour in the hot coffee, mixing until combined, followed by the remaining dry ingredients. The batter will be thin.

7. 7

   Evenly distribute the batter across the three prepared pans.

8. 8

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

9. 9

   Allow the cakes to cool in the pans for about 10 minutes. Run a knife around the edges and invert onto a cooling rack. Let cool completely before frosting.