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Portillo’s Chocolate Cake




Source of Recipe


Madeline Merced


Recipe Introduction


Coffee: Before I get into the recipe for Portillo’s famous chocolate cake. I want to share a hint I have been using for years. In fact, it’s been such a long time, I can’t even remember who I heard it from, Maybe Martha Stewart. Anyhow, its my fool-proof way of making chocolate cakes, brownies, or cookies taste even more chocolaty and that is to add coffee. I usually just add a strongly brewed cup of coffee, but you can use espresso or coffee extract. Make sure to account for the coffee in the liquid when substituting in a recipe but this is a great way to enhance that chocolaty flavor.


Recipe Link: http://www.madelinemerced.com/24-a-trick-to-enhancing-chocolate-flavor-portillos-chocolate-cake-recipe/

Portillo’s Chocolate Cake Recipe
*This has proven to be one of the most loved recipes in the Chicagoland area.

1 Betty Crocker Devils Food Cake Mix
3 Eggs
1 Cup Ice Cold Water
1 Cup Mayonnaise

Beat together Betty Crocker Devils food cake mix with 3 eggs, 1 cup of ice-cold water and 1 cup of mayo until smooth. Do not over beat and do not be afraid of the mayo this is what gives it the moist texture that people love. Pour into 2 greased 9-inch pans and bake in an oven preheated to 350 degrees for 30 minutes or until a toothpick comes out clean. Let the cakes cool completely on a wire rack.

Frosting:
They even use Betty Crocker frosting, it’s the creamy chocolate frosting found on store shelves.

Devil or Butter?
There is a discrepancy online between whether the restaurant uses Betty Crocker Devils Food Cake mix or the Betty Crocker Super Moist Chocolate Butter Recipe mix. The original recipe specified the butter recipe but former employees have posted online that it is in fact the devils food cake mix. Either way I am sure it doesn't make that big of a difference and your cake will be just a good.