This weekend’s baking mission: revamp the recipe I have for Mayonnaise Chocolate Cake. After doing some reading for inspiration, I decided to enhance it with an orange flavor. Here’s how it looked at the beginning of the night:
And after the event, a small potluck, was over:
This version of the mayonnaise cake came out a lot better than my first attempt. (More acidic elements and/or slightly more sugar = no residual taste of baking soda.) Everyone had a large slice, and kept sneaking more nibbles as the evening wore on. 🙂
– 1 cup sugar (I used dark brown sugar, but white sugar works too.)
– 2 cups flour (I used cake flour, but all-purpose flour also works.)
– 4 (level-ish) tbsp cocoa powder
– 2 tsp baking soda
– pinch of salt
– 1 tbsp orange zest (that’s an estimation; I zested two medium-sized oranges.)
Sift together dry ingredients. Mix together wet ingredients. Combine dry ingredients with wet, then add:
– 1 (scant-ish) cup mayonnaise
– 1/2 cup water
– 1/2 cup orange juice (and if you’re me you add a dash of lemon juice just because)
– 1 tsp vanilla extract
Line two 8″ cake pans with parchment paper, split the batter between them, and bake for 20-25 minutes at 350.
For the topping, I made a chocolate buttercream frosting and added an orange flavor to this element as well by adding 1-1/2 tsp orange zest (i.e. the zest of half a large orange) and 3 tbsp of orange juice (the juice of half a large orange).
I’m also practicing making brownies and blondies. Haven’t mastered them yet, but here’s a picture of a couple of early prototypes.
- Flourless Chocolate Orange Cake – Nigella (comfycook.wordpress.com)
- Jamie Schler: Decadent Chocolate Spice Cake for the Holidays (huffingtonpost.com)