Saturday, May 02, 2009

Chocolate Cake with a Difference

This is one of my favorite chocolate cake. It is a cinch to make. No mixer is required and once all the ingredients are measured, it takes just a stir with a hand whisk and the cake is ready to be baked in two minutes flat.

What I love about this chocolate cake is that it is very soft and moist although no egg or butter is used. The secret to the softness and moistness comes from the mayonnaise and buttermilk. It may sound gross as you will hardly associate mayo with cakes but this is truly one cake which you have to try to believe how wonderfully the ingredients meld together to give you a chocolate cake with a difference.

For a more luxurious treat, frost the cake with a chocolate ganache.

110g mayonnaise
125ml buttermilk
1 tsp vanilla essence
120g all-purpose plain flour
20g cocoa powder
1-1/2 tsp bicarbonate soda
110g sugar

1) Line a 7" square baking tin with parchment paper (no need to grease).
2) Sift flour, cocoa and bicarbonate soda together.
3) Place the sugar and sifted flour mixture into a bowl.
4) In a separate bowl, mix the mayo, vanilla essence and buttermilk till smooth.
5) Add mayo mixture to the flour and mix till the batter is smooth.
6) Pour mixture into prepared pan and bake at 170 deg C for 20-25 minutes.

a) If you have no buttermilk, you can add 1-1/2 tsp of lemon juice to a glass of milk to make up to 125ml.
b) For a taller cake, make 1.5 times the recipe above and bake 40 minutes.



Seems like an easy cake but totally delicious, perfect for beginners like me. Thanks for sharing. I always check your blog everyday . hahaha!

Anonymous said...

Thanks for sharing your "secret ingredient--- mayonnaise"... will try this one out.

Keep posting more secret recipe :)

Thanks much..

Rusti said...

Hi Lesly
I wish it was my "secret ingredient". You can actually find tons of mayonnaise cakes on the internet.

SiewChan said...

Hello, I got to your blog through Yochana's blog. I tried it last weekend and the cake is really moist!

Rusti said...

Hi SiewChan
Glad you tried it.

Rusti said...
This comment has been removed by the author.
mary said...

hi ginny,
may i ask why the top portion of cake cracked? thanks.

Rusti said...

Hi Mary
Wow you must have super eyesight to see to top of the cake from the sides. Ha Ha! Are you referring to another cake or another post of mine?

mary said...

Hi Ginny,
Sorry i did not make clear. I meant the mayonnaise cake I've tried baking was cracked on the top portion. Pls advise.. thanks.

Rusti said...

Hi Mary
Oh I see what your mean. I can only guess you have overbaked it or perhaps the oven temperature is too hot!

Rusti said...
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Anonymous said...

hi I tried your mayonnaise chocolate cake. It turned out fantastic except that I have not enough to go round.I'm planning to make a bigger one so can you tell me how much to increase for all the ingredients?

novice-baker (Liz)

Rusti said...

Hi Liz
Glad that you like the cake. You can double the recipe and use a 9" square tin. Bake for between 30-40 mins or till cook.

Blessed Homemaker said...

I made this cake again recipe but misread the ingredients. Nevertheless, they still turned out yummy.

Rusti said...

Hi Blessed Homemaker
Eureka! And a new recipe is born.

Anonymous said...

Hi Ginny,

Which brand of mayo did you used?


sprite said...

Hi ginny,

I try baking the mayo turn out with crack and very moist...isit suppose to be milky kind... please advice?


Rusti said...

Hi Jun
Indeed this is a moist cake but it is not milky (if you are thinking mayo creaminess). The mayo taste is very slight. The top should not crack unless you have overbaked it or your oven too hot. As oven temperature may differ from oven to oven (although set at the same temp), I will usually test my cake between 5-7 minutes before the suggested baking time

jj39 said...

Yummy!! will try to bake one soon.

viagra online said...

Excellent I'm gonna make this for saturday, and them a cup of coffee.
Thanks for sharing.