2-3tablespoonsmilk, cream, or half-and-half -- to make a spreadable frosting
Instructions
Making the cake:
Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray.
Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl (stand mixer or a bowl using electric beaters), beat the egg and sugar for 2 minutes. Add in mayonnaise, vanilla and water and continue to beat.
Next, slowly add the dry ingredients (flour, cocoa, baking powder, baking soda, and salt) a little at a time, mixing as you go. Scrape down the sides as you mix the batter.
Pour the cake batter into the prepared pan. Bake for 30-35 minutes. Check with a toothpick, in the middle of the cake, if it comes out clean (then the cake is done). Transfer the cake to a wire rack and let cool completely before frosting, otherwise the frosting will stick to the cake while spreading.
Making the Chocolate (coffee) Frosting:
In a large bowl, beat the butter and confectioners' sugar at low to high speed until light and fluffy, for 2-3 minutes. Next, add in the cocoa, cold coffee, and vanilla. As it thickens up, slowly add in the milk one tablespoon at a time until desired thickness for spreading on the cake. The amount of milk depends on how thick or creamy you like your frosting.