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 (or 1 cup hot water + 2 tsp instant espresso powder)
• 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 (or unsweetened cocoa powder)
• 10 oz dark chocolate chips (one bag), melted and cooled slightly

Instructions

1. 1

   Preheat the oven to 350°F and prepare 3 8-inch cake pans by greasing and lining them with parchment paper.

2. 2

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

3. 3

   In a measuring cup, mix the milk with vinegar and vanilla, and set aside.

4. 4

   In a large mixing bowl, combine the granulated sugar, dark brown sugar, vegetable oil, and mayonnaise, then add the eggs and egg yolk. Whisk until well mixed.

5. 5

   Add the milk mixture to the sugar and egg mixture, and stir.

6. 6

   Pour in half of the dry ingredients and mix until combined.

7. 7

   Gradually stir in the hot coffee until mixed well, followed by the remaining dry ingredients. The batter will be thin.

8. 8

   Distribute the cake batter evenly into the three prepared pans.

9. 9

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

10. 10

    Let the cakes cool in the pans for about 10 minutes before running a knife around the edges and turning them out to cool completely on a rack.