INGREDIENTS:
CHOCOLATE MAYONNAISE CAKE
CHOCOLATE MAYONNAISE CAKE
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/3 cups (good quality) mayonnaise
- 50g | 2 ounces dark chocolate melts
- 2/3 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- Mixture of 2 3/4 cups plain flour, 1 1/4 teaspoons baking soda, 1/4 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla essence
- 280g | 10 ounces dark chocolate melts
- 1 1/2 cups | 340g | 3 sticks softened butter
- 3 cups powdered sugar
- 3 tbsp cocoa powder
- 1 tbsp instant coffee
- 1-2 tbsp boiling water
CHOCOLATE MAYONNAISE CAKE
- Preheat your oven to 350°F or 175°C.
- In a mixer, combine the mayonnaise, white sugar and brown sugar.
- In a glass bowl, stir together the boiling water and cocoa powder.
- In another glass bowl, melt on low in the microwave, the chocolate melts.
- Stir in with the cocoa mixture.
- To the mixer, alternate adding the flour mixture and the chocolate mixture.
- Then add in the eggs and vanilla essence.
- Butter/grease your cake pan.
- Pour half the batter into the cake pan and bake for 20-30 minutes, until a skewer comes out clean from the centre.
- Pop out of the cake pan, grease the pan again, and pour in the rest of the batter.
- Bake for 20-30 minutes, until a skewer comes out clean from the centre.
- Set aside to cool.
- Slice both cakes across in half.
ICING
- In a clean mixer bowl, beat the butter until smooth.
- Pour in the icing sugar and mix.
- Place the chocolate melts in a glass bowl and melt on low in the microwave.
- In another small bowl, pour in the cocoa powder, instant coffee and boiling water. Stir.
- Pour both the cocoa powder mix and the melted chocolate into the mixer.
- Mix until completely combined.
- Spread a cm of icing across the tops of each layer of cake and place in fridge to firm.
- Stack the cake layers on top of each other.
- Cover with the rest of the icing.
- Smooth and serve.
Source:Food In Literature
Share It To Your Friends!
Loading...
