MAYONNAISE CHOCOLATE CAKE
Mayonnaise chocolate cake is a unique dessert that combines the richness of chocolate with the creamy texture of mayonnaise. This cake is notable for its moisture and dense crumb, which can largely be attributed to the mayonnaise used as a key ingredient.
The origins of mayonnaise chocolate cake can be traced back to the mid-20th century, particularly during the Great Depression when ingredients were scarce and cooks sought ways to create flavorful treats using minimal resources. Mayonnaise, which is made from eggs and oil, served as a substitute for the butter and eggs typically found in traditional cake recipes. This substitution not only added moisture but also contributed to a lush texture without the need for additional fats.
My version feels just as relevant now as eggs aren’t the easiest ingredient to come by, so the mayonnaise trip works a dream and cuts out a fair few expenses from the recipe list. Plus I have worked it, so that all you need is a standard mixing bowl, so it all comes together really easy with minimal cleanup.
MAYONNAISE CHOCOLATE CAKE
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MAYONNAISE CHOCOLATE CAKE 〰️
1/4 cup dutch cocoa
50gm dark chocolate (rough chopped)
2 tbl sp instant coffee + mixed with 3/4 cup boiling water
2/3 cup mayonnaise
3/4 cup caster sugar
1.5 tea sp bicarb soda
1 tbl spiced liqueur (i used licor 43)
Pinch salt
1.5 cup plain flour
100ml thickened cream
50gm dark chocolate (45%) (roughly chopped)
To Finish: icing sugar
Preheat oven to 180 degrees Celsius fan forced.
Prep springform cake tin by greasing with butter and then flouring before shaking off excess to line the tin ready to bake in.
In a large bowl add in dutch cocoa, 50gm dark chocolate and instant coffee and pour in the 3/4 cup boiling water. Leave to stand for two minutes before whisking it all in together.
In the same bowl add in mayonnaise, caster sugar, baking powder, alcohol and salt and whisk until homogenous.
Next up add in the plain flour in three batches and gently roll the flour into the batter, making sure not to overdo, you just want to get rid of all the lumps.
Pour the batter into the lines cake tin, making sure to smooth out so its even. This batter is a thicker batter so don’t be alarmed. Pop into the oven for 22 minutes and then check with a skewer and if it comes out clean, it’s ready, if not, continue to cook each minute until it does. You don’t want overcook, as it will be too dense, so remember it will continue to cook when it come out to rest.
After 5 minutes, remove cake from tin and allow to cool completely on cooling rack.
For the chocolate sauce, add 50gm dark chocolate to bowl and place thickened cream in saucepan on medium heat. Bring cream to high simmer and then pour over chocolate and allow to sit for 5 minutes covered. Then whisk it all together.
If the sauce breaks at any point, a little bit of thickened cream whisked through will bring it back.
Once cake is cool, dust icing sugar over the top with a small sieve until it covered and then plate up the slices. To prep the chocolate sauce, pop in microwave for 15 second intervals until it thins out and is pourable. Pour over the top of a slice and enjoy.