Chocolate Mayonnaise CakePrint Recipe

I had been sitting at my computer for quite a while before I attempted this post. My conundrum – should I reveal the secret ingredient of this fantastic cake in the title? As you can see I did and I am sure you will agree with me – it is certainly not enticing. This being said, I can assure you that this recipe will give you the most tender and moist chocolate cake you have ever tasted – with frosting to die for.

When I first came across this a magazine, I thought to myself – here we go, it’s another one of those crazy American cakes. But something compelled me to try it and I am so glad I did. This cake is now going to be my ‘go to’ chocolate cake. Oh, I have no doubt in my mind that I will make many others but this one is superbly sensational.

And just to let you know – once cooked there is no residual mayonnaise taste. The mayonnaise actually contributes to the cakes velvety texture by replacing the oil that is often used in chocolate cakes.

Are you sold yet?

I will finish off by telling you that the first person to try this cake put down her cake fork mid sentence, looked up towards the heavens and said OH. MY. GOD!

You cannot beat a reaction like that.

 Cake
57 grams/2 ounces bittersweet chocolate (do not exceed 61% cocao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups plain (all purpose) flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla extract

Frosting
283 grams/10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 1/2 cups (339 grams/12 ounces) unsalted butter, room temperature
3 cups icing/powdered sugar
1 tablespoon vanilla extract

Cake
Preheat oven to 350°F. Grease three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs, 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans.

Bake cakes until skewer inserted into center comes out clean, around 30 minutes. Cool cakes in pans on racks for about 30 minutes then run a small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

Frosting
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.

Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake.

Notes: I did not have 3 x 8” cake tins so I divided the mixture into 3 and cooked one at a time ensuring I gave the mixture a good re-beating prior to placing in the oven.

Source: Bon Appetit, April 2010

© 2010 – 2011, Michelle. All rights reserved.