A fluffy, light, tender cake thats indulgent with a velvety fudge buttercream frosting.
It was later popularized by the mayonnaise company Best Foods to get to promote their product.
What Does Mayonnaise Add to Cakes?
Simply Recipes / Annika Panikker
Mayonnaise is made up of eggs, oil, and acid.
When we add it to the batter, it ensures a very soft and fluffy cake.
Flavor-wise, you dont taste the mayonnaise in the baked cake.
Simply Recipes / Annika Panikker
Ideally, use a full-fat mayonnaise for the best results.
I wouldnt recommend using vegan mayonnaise in this recipe.
You could use any unsweetened cocoa powder you have on hand.
Simply Recipes / Annika Panikker
I prefer Dutch processed as it is darker with a richness that feels more indulgent.
To Frost or Not To Frost?
It is silky smooth and creamy which makes every bite scrumptious.
Simply Recipes / Annika Panikker
Hence my recommendation is to frost.
In a glass measuring cup, add the instant coffee to the hot water.
Mix until dissolved and set aside.
Simply Recipes / Annika Panikker
Add the eggs one at a time and beat well.
double-check to scrape down the sides of the bowl with a spatula periodically to ensure everything is getting incorporated.
Pour in the vanilla and beat to mix.
Simply Recipes / Annika Panikker
Add the second part of the dry ingredients with the other half of the hot coffee and beat well.
Add the final third of the dry ingredients and give it a good mix.
The batter should be neither stiff nor runny.
Simply Recipes / Annika Panikker
Let the cake cool completely before frosting.
(It should take 40 to 70 seconds total).
Set the chocolate aside to cool.
Simply Recipes / Annika Panikker
In a large bowl, use an electric mixer to beat the butter until its creamy and fluffy.
Add the powdered sugar to the creamed butter.
Starting on the lowest speed, beat the mixture together.
Simply Recipes / Annika Panikker
Add the cocoa powder to the frosting and beat well until combined.
confirm to scrape down the sides every now and then for a smooth frosting.
Add the cream and melted dark chocolate to the frosting and beat well until combined.
Simply Recipes / Annika Panikker
Let this set in the fridge for 10 minutes before frosting the cake.
Tip
ensure the melted chocolate has had a chance to cool slightly.
Slice and serve the cake.
Simply Recipes / Annika Panikker
Once the cake is baked, leave it in the baking tin and cover it with plastic wrap.
Leave it at room temperature for 1 day or refrigerate for up to 7 days.
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Simply Recipes / Annika Panikker
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Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
