Christelle's Chocolate Mayonnaise Cake with Ganache
The idea started when one of my foodie friends on Twitter @HomeMadeHeaven rediscovered a recipe she "lost" years ago. It was the one for the Easy, no-bake Chocolate Peanut Butter & Oats Cookies, on my blog. It made me think of a song about a cake that was left out in the rain (McArthur Park, by Richard Harris) and him singing, "I don't think that I can take it, 'cause it took so long to bake it, and I'll never find that recipe again!"
It made me think of a cake that my mom used to bake, that I really used to like...and the recipe of which she seems to have lost. It was for a Chocolate Mayonnaise Cake! Yes, I know...the mere thought of mayonnaise in a chocolate cake is enough to send most people running for the hills. But trust me when I say, these cakes are rich, decadent and beautifully moist! So, on my Facebook Page I asked if anyone had a recipe and Christelle Pretorius Botha came to the rescue with a luscious looking recipe!
This cake is really easy to bake. You don't even need an electric mixer! Do give it a try. It has caused lots of excitement on Facebook.
Chocolate Mayonnaise Cake with Ganache Topping
- 335 g (630 ml) cake flour
- 40 g (110 ml) cocoa powder
- 320 g (380 ml) castor sugar
- 5 ml salt
- 8 ml bicarbonate of soda
- 300 ml mayonnaise
- 400 ml water
- 5 ml vanilla essence
For ganache topping
- 250 ml cream
- 400 g dark chocolate, chopped
- chocolate shavings for garnish, or whatever else makes you happy such as mini Easter Eggs, chocolate covered coffee beans, etc.
- Preheat the oven to 180 ºC and line a 23 cm round baking tin with wax paper. (I didn't line my tin! Honestly, life's too short. Just give it a good spray with some non-stick spray such as Spray 'n Cook.)
- Sift together the flour, cocoa powder, castor sugar, salt and bicarbonate of soda. Give it a good mix to combine.
- In a seperate bowl, stir together the mayonnaise, water and vanilla essence. Add the liquid to the sifted ingredients and stir to combine. Pour into the prepared baking tin.
- Bake for 45 minutes, until a cake tester comes out clean. Leave to cool in the tin (overnight is best).
- To prepare the ganache, bring the cream to the boil and pour it over the chopped chocolate - away from the stove. Stir untill smooth and leave to cool. Pour over the cake. It's best to do this by putting it on a wire rack so that the exess can drip off. Sprinkle over the chocolate shavings and enjoy! I found that the cake tasted even better the second day.
Quite a few people asked for the recipe, so I thought, why don't we have a bit of fun? I posted the recipe on my Facebook Page and wrote, "We all bake this cake at home (put your own twist on it if you want to). Remember to take photos of your cake and e-mail them to me. Then I'll do a blog entry with all of your photos and tweaks, as well as mine and the recipe. Sounds like something you'd like to do? Get to it then!" Below are some of the photos I have received in my inbox so far. If you didn't send me your photo yet, don't despair! As soon as you send it to me (via e-mail or Facebook) I will update this post with your photos.
|Gerlene Kennedy's beautiful cake with mini Easter Eggs!|
|Christelle Botha's chocolate cake: rich and moist!|
|Chantelle Beyers' s cake with a chocolate mousse topping and choco Easter egg nests!|