It took me months of on and off contemplation before actually pulling the trigger and trying out this mayonnaise cake. While the idea of mayonnaise in a cake might seem off putting, it might help to remember what mayonnaise is made of: eggs and oil. Not-so-strange ingredients in a cake, eh? The result is a fluffy and moist cake that few will believe did not come from a box. I rarely accept mayonnaise in my food and when I do, it is on even rarer occasions (which is why to my giant surprise I devoured a mayo-tomato sandwich-more on that another time). I once tried a mayonnaise-marinate chicken roast. It looked amazing, and tasted of fishy eggs… awful! This cake however, can be filed as a success.
2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp espresso powder (optional)
3 eggs, at room temperature
1 2/3 cups sugar
1 tsp vanilla extract
1 cup mayonnaise
1 1/3 cups water
1/2 cup berry jam
225g semisweet chocolate
1 cup whipping cream
Preheat the oven to 350F. Prepare (grease and flour or line with parchment) two 9″ round cake pans.
Whisk together the flour, cocoa, baking soda, baking powder, and espresso powder (if using). In a large bowl or stand mixer, beat the eggs with the sugar and vanilla on high speed until very light and fluffy (at least 3 minutes). Reduce the speed to low and add the mayonnaise, beating until well-combined.
Add the flour mixture and the water to the batter in three additions, alternating between the wet and dry. Mix until just combined. Don’t overmix!
Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
To assemble; finely chop the chocolate and put in a bowl with the cream. Microwave, stirring at intervals, until smooth and thick. Set aside for up to half an hour to cool and thicken up a bit more. Spread the jam on one layer of the cake, top with the other layer, then pour the thick ganache frosting over the cake.