Monday, February 27, 2012



For the Cake:

2 Cups Flour
1 2/3 cup sugar
2/3 cup unsweetened cocoa
1 tsp vanilla essence
1 1/4 tsp baking soda
1 1/4 tsp baking powder
3 eggs
1 1/3 cup water
1 cup mayonnaise


1.Preheat oven to 350 degrees.

2.Grease & flour bottoms of 2 pans of the same shape and size. In a medium bowl, combine flour, cocoa, soda & powder, set aside.

3.In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture.

4.Pour into prepared pans.

5.Bake 30 to 35 minutes or until cake springs back when touched lightly in center.

For Chocolate Ganache:
8 oz semi-sweet or dark chocolate(I even use milk chocolate sometimes)
8 oz heavy cream


Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate has melted completely and can be whisked and incorporated into the cream. Ganache usually thicken as it cools and when it’s completely cool, it will be thick and fudgy. If there's any leftover, store it in an airtight container and use it for a batch of cookies or enjoy it with some fresh strawberrys!Yum!!!
Pour 1/3 of the prepared ganache over one of the cakes(or smear the ganache if you've allowed it to cool and thicken before assembling the cake). Let it sit for a minute or two,then carefully top with the other cake and spread ganache over the entire cake. Transfer to a serving dish and indulge in pure chocolate bliss!;)


  1. Mayonnaise cake..sounds cool..will surely try this one!

  2. Replies
    1. I know the choc n mayo combination might sound a bit wierd,but believe me the mayo just improves the cakes texture and makes it incredibly soft(after all mayo is basically eggs n oil).Do try it out!


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