Ingredients:
- * 2 cup flour
- * 2/3 cup unsweetened cocoa powder
- * 1-1/4 teaspoon baking soda
- * 1/4 teaspoon baking powder
- * 3 egg
- * 1 2/3 cup sugar
- * 2 teaspoon vanilla
- * 1 cup mayonnaise (i old model hellmann's)
- * 1-1/3 cup frigid espresso
- frosting
- * 10 ounce semisweet chocolate, chopped
- * 1 1/2 cup (3 stick) butter, room temperature
- * 3 cup powdered sugar
- * 1 tablespoon vanilla
Instructions:
- Preheat oven to 350°. Grease two 9-lag cake pans, line with rounds of parchment and grease the parchment; earn 22 situation apart.
- In medium bowl, shuffle together the flour, cocoa, baking soda and baking powder; earn 22 situation apart.
- In honest bowl or mixer, beat eggs, sugar and vanilla on high for 3 minutes or unless light and fluffy. Beat in mayonnaise at low race unless blended. Alternately beat in flour mixture with espresso, starting and ending with flour mixture. Divide evenly between ready pans. Bake for 26-30 minutes or unless a toothpick inserted into the center of the truffles comes out smooth.
- Let truffles cool about 20 minutes, then remove to cooling racks (remove parchment if it's caught to the truffles) to cool fully.
- Space chopped chocolate staunch into a microwave succesful bowl. Microwave, stopping to lag continuously, unless chocolate is melted and at ease. Let the chocolate cool unless lukewarm, stirring once in some time.
- Beat butter in honest bowl unless at ease and creamy (I old model my stand mixer with the dash attachment). Sift powdered sugar over butter and beat unless smartly blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat unless smartly blended, scraping down sides of bowl as major.
- Frost as desired.
- Add chocolate chips to garnish.