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Chocolate Mayonnaise Cake
This recipe is ideal if you are out of eggs but want to put together a delicious chocolaty cake for tea. Children love making this cake as it is so easy. Using mayonnaise also results in a beautifully light and moist cake.
Ingredients show imperial units
Makes a 18cm cake
- 275g self raising flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- 225g caster sugar
Sugar and Syrups
Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
- 1½ teaspoons baking powder
- 200g jar of mayonnaise
Mayonnaise
Good for sandwiches and dressings
Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
- 4 tablespoons cocoa powder
- 225ml boiling water
- 1 teaspoon vanilla essence
- 2 level teaspoons instant coffee
- 2 level tablespoons cocoa powder
- 2 tablespoons warm water
- 75g butter , softened
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 225g icing sugar
Sugar and Syrups
Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
Instructions
- Preheat the oven to 180°C (350°F) mark 4. Line an 18 cm cake tin with greaseproof paper.
- Sift the flour into a large mixing bowl and stir in the caster sugar and baking powder. Beat the mayonnaise well into the flour – it is very important to beat thoroughly into the dry ingredients.
- Dissolve the cocoa in the boiling water and stir this gently until it’s smooth. Add to the flour mixture with the vanilla essence and give it a quick stir. Stir everything thoroughly until all the ingredients are blended but this time don’t beat the mixture because that will spoil it. Just keep stirring it gently until all the lumps are gone.
- Pour the cake mixture into the tin. Bake for about an hour or until the centre feels springy and a skewer comes out clean. Leave the cake in the tin to cool before turning out onto a wire rack.
- For the topping, dissolve 2 teaspoons of coffee and 2 tablespoons of cocoa in 2 tablespoons of hot water. Add the soft butter and the icing sugar.
- Beat the mixture thoroughly ensuring there are no lumps and spread it over the cake.
