Portillo’s Style Chocolate Cake With Espresso Cream Frosting

The only person that I know who does not love this cake is my friend Jenny, who, inexplicably, does not care for chocolate.

But, we overlook that obvious defect and love her anyway.

Besides, more cake for us, right?

Like all things interwebs, the provenance of this being the official recipe for Portillo’s justly famous cake must be taken with a large grain of salt.

It is still one fine cake.

•1 Super Moist Chocolate Cake Mix*
•1 cup mayonnaise
•1 cup ice cold water
•3 eggs

•8 oz cream cheese, softened
•1/2 cup (1 stick) unsalted butter, softened
•1/4 tsp salt
•1 tbsp vanilla
•1/8 tsp black pepper
•4 tbsp espresso, cooled
•3-1/2 cup confectioners’ sugar
•Heavy whipping cream, as needed

*The official chocolate cake mix called for is Devil’s Food, but my market did not have any. Triple Chocolate Fudge worked a treat.

Heat your oven to 350º and prepare your cake pan(s). This cake was being split three ways, so I used a 13×9 pan, but this makes a spectacular layer cake as well.

Stir the mayonnaise and the ice water into the cake mix in the bowl of your stand mixer, then add the eggs, one at a time, until you have a rich, silky batter.

Scrape down the bowl and mix for two to three minutes more, then transfer to your prepared cake pan(s).

Bake according to the directions on the cake mix box – my 13×9 inch pan took about 35 minutes – until a toothpick inserted in the center pulls out clean.

Set the cake aside to cool while you make the frosting.

Beat the softened butter and cream cheese together until fluffy, then stir in the salt, pepper (yes, trust me), vanilla, and espresso.

Add confectioner’s sugar by 1/4 to 1/2 cupfuls and continue to beat until you are happy with the consistency.

Note: if the frosting seems too thick, add a couple of tablespoons of the cream and continue to beat until all is good.

Frost the cake and enjoy.

Mine was still moist and tasty after being tightly covered and stored in a cool space after four days.

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