I am thankful that A&E had a "Hoarders" marathon on today, which always makes me feel better about my house-keeping skills.
I am thankful that my housecleaner comes tomorrow.
I am thankful that my kids were not in the midst of their usual bedtime tantrums when the police knocked on my door tonight because my husband somehow managed to accidentally dial 911 with his cell phone in his pocket.
I am thankful that when said policemen came to the door, I had already changed out of my dirty tank-top.
I am thankful that they believed me when I told them that we were good-upstanding citizens and that there was nothing sordid going on.
I am thankful that I found yet another amazing chocolate cake recipe that I can share with you.
I am thankful that everyone will remain open-minded and not turn their noses up at this recipe just because it contains mayonnaise. I promise, you can't taste it.
This recipe rivals the Hershey's Perfect Chocolate Chocolate Cake recipe that everyone loves (including me). It might even be better. Yes, I'm aware. That's a big claim. Just try it. It's super moist and delicious.
It might also interest you to know that this recipe was in Bon Appetit magazine and the contributors are also the authors of "Baked: New Frontiers in Baking".
Happy Thanksgiving fellow Canadians!
Chocolate Mayonnaise Cake
(Source: Matt Lewis and Renato Poliafito via Bon Appetit)
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced fat or fat free)
2 large eggs
1 tsp. vanilla
Preheat oven to 350 degrees. Butter and flour 3 eight inch diameter cake pans with 1 1/2 inch high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayo in large bowl until well-blended (about 2 to 3 minutes). Add eggs one at a time, beating until well-blended after each addition. Beat in vanilla. Add flour mixture in four additions alternately with chocolate mixture in 3 additions, beating until well-blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each.)
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks for 20 minutes. Run small knife around sides of cake to loosen. Carefully invert cakes onto racks and let cool completely.
*I chose to make small cupcakes, and I baked for approximately 16 minutes.