| Chocolate Mayonnaise Cake with Coffee and Chocolate Topping
An unusual idea that works. Definitely one for chocolate lovers!
| 225 g | plain flour |
| 225 g | caster sugar |
| 50 g | cocoa powder, unsweetened |
| 2 tsp | bicarbonate of soda |
| ¼ tsp | salt |
| 240 ml | mayonnaise |
| 1 tsp | vanilla extract |
| 240 ml | tepid water |
| For the topping: | |
| 2 tsp | instant coffee, levelled |
| 2 tsp | unsweetened cocoa powder, levelled |
| 2 tbsp | hot water, not boiling |
| 75 g | butter, unsalted, at room temperature |
| 225 g | icing (powdered) sugar |
Method
Preheat oven to Gas Mark 4, 180°C, 350°F.
Grease and line a 9 inch, 22-23cm loose-bottomed or springform cake tin. Ideally, use silicone paper (you may need to lightly grease any joins) as it is less likely to stick and removes very easily.
Sieve dry ingredients into a large mixing bowl. Add vanilla extract and mayonnaise and mix well. Add water and beat together until lumps and dry powders are no longer visible. Do not over-mix.
Immediately pour or spoon into prepared tin and bake for 30-35 minutes until firm and a skewer inserted into centre comes out clean.
Allow to cool in tin for about 10 minutes. Remove from tin and allow to fully cool on a wire rack. Remove lining paper when cold.
To make the topping, dissolve cocoa powder and coffee in hot water in a small mixing bowl. Add the butter and sugar. Beat together until smooth and there are no lumps. Spread over top of cake using a spatula and serve cake cut into wedges.
Option: cut the cake into two rounds, before adding topping. Either spread a thin layer of topping across the bottom portion or double the quantities of topping ingredients and spread a thicker layer across the bottom portion of the cake. Replace the top section and add remaining topping as before.
Please note:
I have specified this as serving 8, but only if they are real chocolate hounds. Otherwise, I would say 10-14 is probably more reasonable.
About this recipe:
This is a cake I have yet to make, but was sampled when made by a friend who has only now provided the recipe, despite repeated asking. When I ate it, I was not then aware of its unusual ingredient - only two were, herself and her mother and it was the latter who apparently found the recipe in America.
Mayonnaise usually comprises between 5 and 8 ingredients; oil, vinegar, egg yolks, mustard and salt are normal - pepper, sugar and water are the final three and not always used other than in few recipes.
I am not aware of any cake that includes pepper or mustard - there may be some - but the amount of cocoa powder in this recipe and topping easily masks any that may be present. The remaining constituents of mayonnaise are normal ingredients in many cake recipes in some form or another. The vinegar may seem strange but is used as an alternative for lemon juice to help activate bicarbonate of soda (baking powder) when used alone or in combination with baking soda, or with other less usual raising agents. When examined this way, mayonnaise may not be quite so unusual an inclusion after all!
Grease and line a 9 inch, 22-23cm loose-bottomed or springform cake tin. Ideally, use silicone paper (you may need to lightly grease any joins) as it is less likely to stick and removes very easily.
Sieve dry ingredients into a large mixing bowl. Add vanilla extract and mayonnaise and mix well. Add water and beat together until lumps and dry powders are no longer visible. Do not over-mix.
Immediately pour or spoon into prepared tin and bake for 30-35 minutes until firm and a skewer inserted into centre comes out clean.
Allow to cool in tin for about 10 minutes. Remove from tin and allow to fully cool on a wire rack. Remove lining paper when cold.
To make the topping, dissolve cocoa powder and coffee in hot water in a small mixing bowl. Add the butter and sugar. Beat together until smooth and there are no lumps. Spread over top of cake using a spatula and serve cake cut into wedges.
Option: cut the cake into two rounds, before adding topping. Either spread a thin layer of topping across the bottom portion or double the quantities of topping ingredients and spread a thicker layer across the bottom portion of the cake. Replace the top section and add remaining topping as before.
Please note:
I have specified this as serving 8, but only if they are real chocolate hounds. Otherwise, I would say 10-14 is probably more reasonable.
About this recipe:
This is a cake I have yet to make, but was sampled when made by a friend who has only now provided the recipe, despite repeated asking. When I ate it, I was not then aware of its unusual ingredient - only two were, herself and her mother and it was the latter who apparently found the recipe in America.
Mayonnaise usually comprises between 5 and 8 ingredients; oil, vinegar, egg yolks, mustard and salt are normal - pepper, sugar and water are the final three and not always used other than in few recipes.
I am not aware of any cake that includes pepper or mustard - there may be some - but the amount of cocoa powder in this recipe and topping easily masks any that may be present. The remaining constituents of mayonnaise are normal ingredients in many cake recipes in some form or another. The vinegar may seem strange but is used as an alternative for lemon juice to help activate bicarbonate of soda (baking powder) when used alone or in combination with baking soda, or with other less usual raising agents. When examined this way, mayonnaise may not be quite so unusual an inclusion after all!
|
Author: consuelo 
  member since 30/05/2010 
|
