It’s baking time. Honestly, I am not much of a baker. It’s not for lack of trying, but every time I go to bake, I look at the recipe and add more sugar and butter. Unlike cooking , where adding or removing things can enhance a dish, baking is a precise art with rules. I don’t follow rules very well, which is probably why the idea of baking a chocolate cake with mayonnaise seemed so appealing. There are only two ways a chocolate/mayo combo could go – heavenly or puke your guts out gross.
Luckily, my chocolate mayo cake turned out to be…not bad. All the naughty oil in the mayonnaise creates a decadent flavor, but I think I screwed up the frosting. I added sour cream to lighten the flavor of the icing, and I added way too much. As you’ll see in the photos, I garnished the cake with fresh strawberries in an attempt to hide my gross frosting.
Even the strawberries can’t help my cake. It kind of looks like a wet turd. Did I mention I wasn’t very good at baking?
The recipe I used is essentially the classic ‘Hershey’s Perfectly Chocolate, Chocolate Cake Recipe’ with a few adjustments for adding mayo.
Chocolate Mayo Cake
2 Cups Sugar
1 3/4 Cups Flour
3/4 Cup Unsweetened Cocoa
1 1/2 Tsp. Baking Powder
1 1/2 Tsp. Baking Soda
1 Tsp. Salt
3 Eggs
1 Cup Mayonnaise
1/2 Cup Milk
2 Tbsp. Vanilla Extract
1 Cup Boiling Water
Heat the oven to 350. Grease and flour two 9 inch baking round pans. Combine the dry ingredients. Add eggs, milk, mayo and vanilla. Beat until mixed. Stir in boiling water and pour into pans. Bake 30-35 minutes. Let it cool for 10 minutes. Remove it from pans and let it cool thoroughly.
As for the frosting, I’m not going to waste your time with my recipe for the drippy frosting. I will only leave you with this advice – do not add sour cream.
For my next cake experiment, I will attempt a nice chocolate cake. I like to keep balance in my cooking universe. Stay tuned for ‘A Nice Raw (no baking involved) Vegan Dark Chocolate Truffle Cake’.
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