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.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

Makes a 18cm cake

275g self raising flour
1½ teaspoons baking powder
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

225g caster Sugar and Syrups
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.
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.
225g icing Sugar and Syrups
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.
75g softened Butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.

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 the mayonnaise thoroughly into the dry ingredients.
Dissolve the cocoa in the boiling water and stir this gently until its 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.

Rate it

* * * . .

Share it