3/4cupCocoa Powderplus extra for dusting (I use half dark cocoa and half regular)
1 1/4tspBaking Soda
1/2tspBaking Powder
1tspInstant Espresso Powderoptional
1/4tspSalt
3Eggsroom temperature
1 3/4cupsSugar
1cupReal Mayonnaisenot low fat
2tspVanilla
1cupWaterroom temp.
1/3cupBrewed Coffeeor just use water
Instructions
Heat oven to 350° F. Grease two 9" round cake pans* with butter, and dust with cocoa powder.
In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
In a stand mixer, or using a hand mixer, in a large mixing bowl, beat together the eggs and sugar on medium speed (no faster).
Add the mayonnaise and vanilla. Mix in.
Alternate adding the dry ingredients and water, with mixer on low speed.
Mix in the coffee, if using, otherwise just add more water.
Mix on low speed until combined, about 1 minute.
Pour batter into the cake pans equally.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake.
Cool on a rack for about 15 minutes, then remove from the pans and finish cooling cakes on a wire rack.
When completely cooled, you can frost the cakes, if desired.
To make a 2 layer cake, set one of the cakes upside down on a plate and frost the top. Then place the second cake on top of it and finish frosting the entire cake.