Saturday, August 1, 2009
Posted by BAKE-EN at 2:35 PM
At Sofra we make a cake that I like to call a mayo cake. We whip eggs and sugar together then we whip in olive oil very slowly creating an emulsion very similar to an aioli. The resulting cake is amazing. It's moist with a beautiful crumb structure.
The emulsion in that recipe reminded me of some of the older cookbooks I have which contain recipes for cakes with Mayonnaise. Never one to fear mayo, I decided to try out a chocolate cake recipe fromThe Wooden Spoon Dessert book. I tweaked the recipe a bit, but mainly stayed true to it. It's a great recipe to make if you're in a pinch and need to whip up something fast (as is the following icing recipe from the same book). The cake tastes lovely and you would never know the "secret" ingredient.
Chocolate Cake adapted from The Wooden Spoon Dessert Book by Marilyn Moore
Preheat oven 350F
Grease a 9x12" pan (I used mini bundt pans)
2 cups AP flour
4 Tablespoons cocoa powder (I used Vahlrona)
1/4 teaspoon salt
1 teaspoon baking soda
In another bowl mix together:
1 cup mayonnaise
1 teaspoon vanilla extract
1 cup granulated sugar
Add alternately (3 dry:2 coffee), blending after each addition
reserved dry ingredeints
1 cup cold coffee (I had instant espresso, so I made 1 1/2 cups of hot espresso; chilling one cup and reserving the other half for the icing)
3 oz 70% chocolate (I used Lindt)
Bake in a 9x12 pan fro about 30 minutes or in mini bundt pans for 23.
Quick mocha frosting
again adapted from The Wooden Spoon
Sift into mixing bowl:
1 1/2 cups confectioner's sugar
1 tablespoon cocoa powder
whisk together, then add
4 tablespoons soft butter
3/4 teaspoon vanilla
4 tablespoons of warm espresso (from extra brewed for cake)
I wanted this icing to be runny, so I increased her recipe from 2T coffee to 4T espresso.