The secret of this cake is the mayonnaise, that’s what makes it moist and the ‘just nice’ taste which is not too sweet and not too buttery. You can decorate the toppings based on your preferences, based on the pic i just shake an icing sugar on top of the choc frosting to make the contrast snow effect.

Ingredients:
2 cups of flour (sifted)
2/3 cup cocoa powder (10 tbs + 2 tsp)
1 1/4 tsp baking soda
1/4 tsp baking powder

3 eggs
1 2/3 cups castor sugar
1 tsp vanilla essence
1 cup mayonnaise
1 1/3 cups water / 325 ml
2 tbs butter

Method:
- Preheat oven to 175 C
- Grease & Flour 9″ round bake pans
- Combine flour , cocoa, baking soda & baking powder, mix well and set aside.
- Use electric mixer, beat together eggs, sugar, vanilla for 4 mins and high speed. Mixture should be smooth and creamy.
- Reduce speed to low and beat in mayonnaise until blended.
- Add flour mixture i batches, alternating with water, 4 equals additions (eg. 1/4 flour, 1/4 water)
- Pour batter into prepared cake pans.
- Bake for 45 mins until you touch the center of cake it will springs back or use cake tester.
- Allow cake to cool completely before do frosting.

Frosting
Ingredients:
150 gm cooking chocolate
1 tbs condensed milk
1/4 cups hot water
1 tbs butter

Method:
- Chopped the cooking choc into small pieces
- Stir in the choc , condensed milk, hot water into the double boiler
- Stir until all of it melted and mix well, switch off and then put butter and mix it again.
- Depends on the density, once ready , pour it onto your cake.

TIPS: You can flip back the cake for the top since it is more even and pretty, if the top of your cake cracked, you can cut it even using a knife so that you can get a nice level cake.