Chocolate Mayonnaise Cake
This recipe can be made in the all in one method in a Magimix. Again you do not need to be precious about quantities and test the cake after thirty minutes if you are nervous. If you use a fan assisted oven it will cook a little more quickly. It has a delicious slightly savory back taste that makes the chocolate really come through and it my experience, properly dressed will pass muster with the best gateaux without the skills and time needed to produce a decent Genoese sponge and such.
2 cups of flour.
I cup caster sugar
4-6 Tablespoons of dark cocoa (baking cocoa): the better quality the better the cake.
2 teaspoons baking soda
I cup of mayonnaise
I cup of water
Mix the dry in ingredients together then add the mayonnaise and water to make a thick batter. Place in a greased lined cake tin and bake at 175.C. until a knife comes out clean from the mix. This will normally be 45 minutes or so depending upon oven.
Remove the cake from the oven and place on a wire tray to allow it to cool. Once it is cool cut the cake in half with a knife. For the filling and the top of the cake use a combination of 6 ozs. of a good cream cheese (or mascarpone if you want to push the boat out) with a little 1 to 2 ozs. Icing or powdered sugar and the zest and juice of a lemon and a lime whisked with a little double cream until combined until it spreads easily. Use one half in the middle of the cake and the other half on the top. Decorate the top of the cake with curls of chocolate or cocoa powder or as you desire and serve with vanilla ice cream.
The mayonnaise should be one of the many bought varieties although I have made this cake using a homemade mayonnaise made with a lighter olive oil. It was delicious. I was told this recipe came from the USA and was developed by Kraft in the 1930s. I’ve never known this cake to sink. It’s a robust recipe. You can up the chocolate stakes but strangely powdered cocoa is best. But the higher quality the cocoa the better it tastes.