You know what I want to be when I grow up? 100-years old. Yep. That’s my life long plan.
Wish me luck!
Do you know who is celebrating 100-years at this very moment? Hellmann’s. Yes, that’s the one – the mayonnaise brand. One-Hundred Years. That’s amazing! For 100 years, Hellmann’s has brought together the best ingredients to help bring out the best meals to our tables.
As part of the brand’s 100th birthday celebration, Hellmann’s is helping provide one million meals* to Feeding America to help the fight against hunger nationwide.
Also, to celebrate its 100th Birthday, Hellmann’s has asked me to put my own twist on a classic Hellmann’s recipe that was recreated by the one and only, Chef Mario Batali. In keeping with its tradition and a century of quality meals, Hellmann’s has teamed up with Chef Batali to recreate some of its most delicious recipes. I thought, well, if he can do it then so can I! Bring it on! 😉
There were six recipes to choose from; Chicken Wings, Chicken Pasta Salad, Salsa Burger, just to name a few, but I had to go with the Hellmann’s Chocolate Birthday Cake. I have heard so many great things about mayo-cakes, especially this particular cake, thus I finally had to give it a try.
Well, it’s true what they say. This chocolate cake is so good and so moist that it doesn’t even need to be frosted with anything. Although, the frosting does add that much more flavor to the cake. Aaaand cake without frosting? Um, no thanks.
As I was working on preparing this Chocolate Kahlua Cake, I just had to reach for a bit of alcohol. I mean, what’s a birthday without a shot of booze? And, what does chocolate best pair up with? Coffee liqeuer, of course!
To top it off, I also decided to ice this cake with a delicious Chocolate and Kahlua Whipped Cream. And a sprinkle of sprinkles! Can’t have a birthday without sprinkles. And booze.
Now it’s your turn to make your own version of this cake, or any of the other recipes that you will find on Hellmann’s Facebook Page. That is, you can co-create a recipe with Mario Batali and enter for a chance to win a seat at the World’s Longest Picnic Table for Hellmann’s 100th birthday celebration in September. Hop over and enter! GOOD LUCK!
Happy Birthday, Hellmann’s!!!
Disclaimer: Thanks to Hellmann’s for sponsoring this post. All opinions expressed are my own.
Kahlua Chocolate Cake
For the Cake
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup good quality cocoa powder
- 2 cups sugar
- 2 cups Hellmann's Real Mayonnaise
- 3 whole eggs
- 1 tablespoon pure vanilla extract
- 1 cup Kahlua
- 1 cup water
For the Frosting
- 1 cup heavy cream , cold
- 2 tablespoons sugar
- 1 tablespoon cocoa powder
- 2 tablespoons Kahlua
- Preheat oven to 350.
- Butter and flour two 8-inch cake pans or springform pans; set aside.
- In a large mixing bowl sift together flour, baking soda, salt, and cocoa.
- Stir in sugar; set aside.
- In a separate bowl whisk together mayonnaise, eggs, vanilla, kahlua, and water.
- Pour mayonnaise mixture into flour mixture and stir together until just combined.
- Divide batter evenly into prepared cake pans.
- Bake for 40 to 45 minutes, or until toothpick inserted in the center of the cakes comes out clean.
- Cool completely.
- In the meantime, prepare frosting.
- In your mixer's bowl combine chilled heavy cream, sugar, cocoa, and kahlua.
- Beat mixture until stiff peaks form.
- If your cake layers have a dome, you can slice the domed section off using a serrated knife.
- Spoon a tablespoon of frosting in the center of your cake platter to act as glue and place one cake layer on top.
- Spoon some of the frosting onto the center of the first layer and spread around.
- Set the top layer over and spread more frosting over the top and around the sides.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.