This moist chocolaty cake is the ultimate in dark chocolate flavor. Smooth on the rich fudgy frosting to satisfy all chocolate cravings in one slice of heaven. Makes one 8" cake plus one 4 1/2 inch cake.
Heat your oven to 350 Fahrenheit. Lightly oil your pan, I used coconut oil.
Sift your dry ingredients into a large bowl.
Place your non-dairy milk into a medium sized bowl and stir in your apple cider vinegar. Let sit for 5 minutes.
Give your aquafaba a quick whisk till it is slightly frothy. No need to whip it. Okay 5 minutes have passed, add the rest of your wet ingredients (vanilla, mayonnaise, aquafaba) to the bowl with your soy milk.
Whisk your wet ingredients for 1 minute until just frothy. Pour your wet ingredients into the dry and stir of whisk to combine well. Do not over mix.
Place your pan(s) in the centre rack of the oven and bake. My small 4 1/2 " pan took 28 minutes my large 8" pan took 36.
Start checking your cakes at around 26 minutes by inserting a bamboo skewer (or fork) into the centre. The skewer should come out without streaks of uncooked batter but should be moist to the touch.
Remove from the oven and allow to cool completely before frosting.
Cream the butter and cream-cheese on high in a stand mixer or with a hand held mixer. When light and fluffy add the Kailua and vanilla and mix well.
Now add the cocoa powder and beat until you have a fudgy thick smooth mixture. Add 1 cup of sifted confectioner's sugar and beat 3 minutes on high. Taste the frosting and if it isn't sweet enough for you add more sugar 1/4 cup at a time.
Chill the frosting for 1/2 minutes in the fridge to allow it to thicken.
Whip the frosting again before applying to the cake. This second whip will add more air and lightness to the frosting. Frost your cake once it has cooled completely.