1. I’ve made this cake for three years in a row for my husbands birthday and we all love it. I use cafe lib instead of coffee as we are non coffee drinkers, and it just wonderful! Thanks for sharing!

  2. I read the comment about the person not wanting to use coffee, I also am a non coffee/caffeine drinker and I have made this cake three times now with “cafelib” which is a coffee like drink without any caffeine. It turned out beautifully and tasted fantastic! You can buy this product at Sobeys if your Canadian.

    1. Author

      Hi LeRae,
      Thanks for the tip.

  3. Hi I would like to know when you beat the eggs and mayo mixture, do you beat till it is stiff or pale? Or simply well blended?

    1. Author

      Hi Sue,
      Beat just until well blended.

      1. Thanks! But my cake is rather dense, not spongy looking like yours. I wonder what went wrong

      2. Author

        Hi Sue,
        Let’s see now…was your oven preheated to the right temperature? Did you bake the layers long enough? Ovens may vary so it’s possible the layers needed a few more minutes of baking time. Are you sure you measured the ingredients to the right amounts? Sometimes I get distracted while I’m measuring ingredients, and if that happens I start measuring again just to make sure. Also, how many layers did you bake? When I bake a multi-layer cake, I bake two pans at a time. I prefer not to crowd all the pans at the same time. Also, when adding the flour beat only until well blended and not longer than necessary. Same thing when adding the liquid. Take care not to overbeat the batter. Hope that helps.

      3. Thank u so much for your prompt reply!! I just made another batch and beat the eggs for a longer time (thinking it may fluff up abit). Luckily it is better this time round =)
        Yeah the oven was pre heated to the correct temp and I measured the ingredients properly. I guess I gotta beat the mixture more?

      4. Author

        Hi Sue,
        Yes, it sounds like it needed more beating. Just remember not to overbeat once you start adding the flour. Beat just until well blended. You don’t want to work up the gluten in the flour or you might end up with a tough crumb.

    2. Hi,
      Just checking, is the quantity of the chocolate, 2 1/2 ounces or cups? I used ounces as per recipe, but thought I made a mistake and it should have been ‘cups’. Can you please confirm?

      1. Author

        Hi Maria,
        You did it right. It is 2 1/2 ounces unsweetened chocolate.

      2. Perfect thanks-cake was delicious!!
        Definitely, a repeat recipe
        (at least now I know that was right, thanks again)!

  4. I made this cake for a staff Christmas party and it was a HUGE hit!! Decadent and delicious!! My daughter has requested it for her 19th birthday next week!! Thank you!!! LOVE IT!!

    1. Author

      Hi and thanks for the feedback!

  5. Cake looks beautiful! But mayonnaise? Am I reading correctly?

    1. Author

      Hi Hayley,
      Yes, that is correct. Mayonnaise is basically eggs and oil. Just make sure to use regular mayonnaise, not low fat or non-fat.

  6. Another Beautiful cake, I am looking forward to making this! I love marshmallow cream and chocolate ! Wow! My mouth is watering!

    1. Author


  7. Hi,
    I love the look of this cake! I want to use the chocolate icing to cover a chocolate mud cake, and it seems like it would give a good smooth finish – do you pour the icing onto the cake slowly and allow it to drip down the edges or do you smooth it over with a spatula? I’m keen to get a very smooth finish for a wedding cake but I’m under strict instructions not to use chocolate fondant! Also, what quantities would I use for an 11in round cake with 2 layers?
    Thank you

    1. Author

      Hi Claire,
      No, I didn’t pour the icing over the cake. I applied it with a small offset spatula while it was still not so thick, and then kept on applying several more coats with the spatula. It gets thicker and will set after a few minutes to a smooth finish. For an 11 inch round, I would play it safe and just double the recipe. Better to have more than enough than not enough.

  8. This looks yummy does the frosting require the cake to be kept in the fridge.

    1. Author

      Hi Leana,
      I just covered the cake with a cake dome and kept it at room temperature. It was all consumed on the second day.

  9. Two questions….1) do i have to use coffee because i dnt drink it and 2) would this recipe be enough for a 9 or 10″ round

    1. Author

      Hi Lauren, 1) I would say yes, the recipe does require coffee. I don’t drink coffee either, but I love the flavor of coffee in cakes. I usually use instant decaffeinated espresso for the coffee, and 2) yes, 9″ or 10″ rounds can be used, and the layers will be shorter.

      1. Thx for the feedback oh and also another question well actually two….ok so my shipment for unsweeted cocoa powder came its from the brand valhrona so I opened the box and the container said “Valhrona unsweetened cocoa powder 100% cocoa 21% cocoa fat content: dutch processed” so….will I still be able to use this powder in this recipe and my last question is are you sure you do not taste the chocolate because I ahd made one before and you can taste it when you werent suppost to…its for my sons birthday thats why oh oh and Imma have to make a 12″ round would I need to double the recipe for that size….sorry for the long questions

      2. Author

        Hi Lauren, yes, that cocoa would work. As far as the flavor, it is chocolate cake, so that is what it’s supposed to taste like. Regarding using a 12″ round pan, yes, I would double the recipe as that is quite a large pan if you want to make a couple of layers out of the recipe. If you’re undecided, and if you have the time, just make a test batch and see if you like it, and if you do, then you can use this recipe for the actual birthday cake.

      3. Thank you very much for answering my questions I really appreciate you taking the time to do so 🙂

      4. Author

        You’re welcome any time.

      5. I made a sample cake and i tasted the coffee so i am not gonna use the coffe so….is there anything else i can use or can i just omit it completely and not replace it with anything

      6. Author

        Hi Lauren, I haven’t tried making the cake without the coffee, as the recipe calls for it. I’m not sure what a good substitute would be as that would be something that has to be tested. I’m sure there are a lot of excellent chocolate cakes out there that don’t have coffee as an ingredient. I also have an earlier post for a G Clef Birthday Cake that’s a chocolate marble cake that doesn’t have coffee in it.

      7. thx for the tip 🙂 but another question I have 1 10″ inch round pan so can I just poor all the batter into it and bake it for the amount of time or would it have to be longer? How many cupcakes would this bake up as well?

      8. Author

        Hi Lauren, a 10″ round is quite large so you might want to use a heating core in the center so that the cake will bake and rise evenly. IF using only one 10″ round pan, make sure not to overfill it. Also, set the baking time to about 20 minutes, but start watching it after about 15 minutes. Test for doneness by inserting a toothpick in the center. It should come out with just a few crumbs, but not wet. Since you will be using only one pan, if you have any left over batter, use it to make cupcakes.

        As far as using the entire batter to make cupcakes, instead of cake layer/s, I haven’t used it yet for cupcakes, but I would say one recipe can yield 3 dozen medium cupcakes.

  10. Grand cake! Did you double the amount of marshmallow cream used sinced you made more cake layers? Can’t wait to give this a try…

    1. Author

      Hi Tappy,

      Yes, actually I might have done X 2.5 if I remember correctly because I divided the batter by 5 to make 5 layers and I still had a little bit of marshmallow cream left to play with that I could decorate the top of the cake. Anyway, it can’t hurt to have more than enough of anything.

  11. The recipe says to use 3 cake pans but you have 5 layers that all appear to be the same size. Did I miss something???

    1. Author

      Hi! You can bake it either way. The recipe calls for 3 cake pans and you’ll have higher cake layers. But as a variation, I just decided to divide the batter by 5 and bake it in 5 pans. You could also bake it in 4 pans. The height of the layers will depend on the number of pans. Also, if you decide to have more than 3 layers, the batter in each pan will be more shallow so you would have to shorten the baking time by a few minutes.

  12. This is beautiful! This should be in the dictionary next to “layer cake”

    1. Author

      Thanks, Erin.

  13. This cake is seriously beautiful. It takes a lot of skill to make something like that!

    Julia | JuliasAlbum.com
    1. Author

      Thank you.

  14. Wow, this looks gorgeous! The cake looks soo moist. Great job!

Comments are closed.