How I make my mayo chocolate cake
Today I am sharing my Mayo Chocolate cake recipe. Nobody knows the author of the formula. But according to Stephanie Jaworski of joyofbaking.com, the recipe first surface during the great depression. I have put my twist on. And I can assure you that you will not taste the mayo.
Two cups or (260 grams) of all-purpose flour
2/3 cup or (65 grams) of unsweetened cocoa powder
One teaspoon or (4 grams) of baking powder
One teaspoon or (4 grams) of baking soda
One teaspoon or (4 grams) of nutmeg
One teaspoon or (4 grams of cinnamon powder
1/4 teaspoon or (1 gram) of salt
Three large eggs or (150 grams) of whole eggs at room temperature
1 2/3 cups or (335 grams) of granulated white sugar
1 1/2 teaspoons or (6 grams) of pure vanilla extract
One cup or (220 grams) of mayonnaise
1 1/3 cups or (320 ml/grams) of water or coffee, at room temperature
Preheat your oven to 350 degrees Fahrenheit or (180 degrees Celsius). Prepare a 9-inch cake pan and line the bottom with parchment paper.
Whisk or sift flour with the cocoa powder, baking powder, baking soda, and salt into a large bowl.
Using an electric mixer, cream eggs together with sugar, nutmeg, cinnamon, and vanilla extract on high speed until light and fluffy. Next, beat in the mayonnaise on low speed until thoroughly combined, (Be careful not to leave any unmixed flour on the sides or in the bottom of the bowl). Next, with the mixer still on low speed, add the flour mixture and the coffee (or water) to the egg mixture in thirds. (beginning and ending with the flour).
Next, you pour the batter into the pan and smooth out the top with the back of a spoon or an offset spatula. Bake for 30 – 35 minutes, or until a toothpick inserted into the center of the cake comes out clean (the sides of the cake should start to pull away from the sides of the pan). Next, rest cake on a wire rack and allow to cool completely before frosting or sprinkle with powdered flour.