I am working against time to use up the odds and ends in my refrigerator before we move next week. This nice, everyday cake used up the mayo in the fridge. It is even better the next day, quite chocolaty for a cocoa powder based cake. I split the cake horizontally and sandwiched it with raspberry jam (lots of it). The jam did improve the taste phenomenally.
Chocolate mayonnaise cake
1 cup sugar
1 cup full-fat mayonnaise
1 teaspoon vanilla extract
2 cups cake flour
1/2 cup Dutch process cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
Oven 350 degrees. Beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk. Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes. Let cool on a wire rack.
i love chocolate cake with raspberry jam! And I'm always looking for a good cocoa recipe, we have too much for reasons i can't explain. i can't wait until i have some old mayonnaise . . . (and how often do you hear that?) good luck with the move . . .
ReplyDeleteMika, the cake looks so moist - I can't believe there's no butter in it. Will try this soon as I have all the ingredients on hand.
ReplyDeleteLooks so delicious! chocolate and respberry...now there is a match made in heaven. Good luck for the move!!
ReplyDeleteThat just looks so yummy! I've never made chocolate mayonnaise cake... dessert for this weekend, methinks.
ReplyDeleteWhen are you moving? Good luck with it!