Hetal Vasavada’s Eggless Chocolate Cake

Directions

1. Preheat oven to 350°. Grease an 8x8 square pan with cooking spray and set aside.
2. In a large cup, add hot water and instant coffee powder and stir well. Add milk and set aside.
3. In a large mixing bowl, sift in flour, cocoa powder, baking powder, baking soda and salt. Add sugar and whisk until well combined. Add mayonnaise and vanilla extract and mix with a spatula until it’s slightly shaggy.
4. Add the milk mixture in three additions, mixing between each addition with a spatula. After the milk is incorporated, whisk the mixture into a smooth batter. Try not to overmix!
5. Pour the batter into the prepared pan and tap it on the counter to remove any air bubbles. Bake on the center rack for 35-40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes. Invert the cake onto a rack to cool completely.
6. While the cake cools, make the buttercream. Add butter to a stand mixer bowl and mix for 2 minutes. Sift in powdered sugar and cocoa powder, and add cream, salt and vanilla. Mix on high speed for 3 minutes, scraping the sides of the bowl halfway through.
7. Once the cake has cooled, spread the frosting on top and decorate with sprinkles or fruit.