Chocolate Mayonnaise Cake: Preheat
your oven to 350
degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, a
9 x 13 x 3 inch (23 x 33 x 8 cm) baking pan. Line the bottom of the pan with
In a bowl,
whisk or sift the flour
with the cocoa powder, baking powder,
baking soda, and salt.
In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the
eggs with the sugar and vanilla extract, on high speed, until light and fluffy
(about three minutes). Next, on low speed, beat in the mayonnaise until incorporated.
Scrape down the sides and bottom of your bowl as needed.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and the coffee (or
water) (in two additions), beginning and ending with the flour.
Pour the batter into the pan,
smoothing the top with the back of a spoon or offset spatula. Bake for 30
- 35 minutes, or until a toothpick inserted into the center of the cake comes
out clean (the sides of the cake will just be starting to pull away from the
sides of the pan). Place the cake on a wire rack and let cool completely before
Ganache: Place the
chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
Heat the cream and butter in a saucepan, over medium heat
(can also be heated in the microwave). Bring just to a boil. Immediately
pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir
until smooth, then let stand at room temperature until the Ganache has completely cooled
and becomes thick (can also place in the refrigerator).
Then with a hand mixer or wire whisk beat until soft and
fluffy. Spread the Ganache on the top of the cake.
Serves about 12 to 14 people.
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Chocolate Mayonnaise Cake:
2 cups (260 grams) all purpose
2/3 cup (65 grams) unsweetened cocoa powder (regular unsweetened or
1 teaspoon (4 grams) baking soda
(1 gram) salt
eggs (150 grams), at room temperature
cups (335 grams) granulated white sugar
1 1/2 teaspoons
(6 grams) pure
1 cup (220 grams)
mayonnaise (full fat or light mayonnaise)
cups (320 ml/grams) water or coffee, at room temperature
8 ounces (225 grams)
semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml/grams) heavy whipping
cream (cream with a 35-40% butterfat content)
1 tablespoon (14 grams)
butter, cut into small pieces