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Hello everyone!

This is what I call the ultimate chocolate cake; a southern devil’s food cake with a dark chocolate cheese frosting.

It’s moist and soft, and the secret ingredient is mayonnaise…

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Vintage Chocolate Cake

  • 3/4 cup (170 g) unsalted butter
  • 2 cups (400 g) light brown sugar
  • 1 vanilla bean, halved lengthways and seeds scraped out
  • 3 large eggs, at room temperature
  • 1 3/4 cup (230 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 ¼ teaspoon baking soda
  • 2/3 cup (70 g) 100% pure unsweetened cocoa powder
  • 1 1/2 cup (375 ml) heavy cream, at room temperature
  • 4 tablespoons mayonnaise
  • 2 teaspoons coffee extract or strong coffee

Preheat the oven to 350 ˚F (180 ˚C).

Use two 8-inch (20 cm) round cake pans. Alternatively use one 9-inch (23 cm) or one 10-inch (26 cm) round cake pan.

Bring out everything you need, make sure the butter is at room temperature.

Put the butter, brown sugar and the seeds from a vanilla bean into a mixing bowl. Beat until fluffy, about 5 minutes.

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Add the eggs, one at a time, beating for one minute between each addition.

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Sift the flour, baking powder, baking soda and cocoa powder into a bowl.

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Add the flour mixture and cream to the batter. Beat on low speed until everything is well combined.

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Using a rubber spatula, stir in the mayonnaise and coffee extract (or strong coffee).

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Grease the cake pans and dust with a little flour.

Divide the mixture between the two pans. I use the scales for this to get equally sized cakes, approximately 21 oz. (600 grams) batter for each pan.

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Bake in the preheated oven for about 30 minutes.

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Leave to cool for at least 2 hours.

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Make the Dark Chocolate Cheese Frosting, you can find the recipe here.

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Divide the cakes in two horizontally. Place one of the cakes onto a cake stand or plate, then spread out a layer of the frosting. Repeat with a second layer.

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On the third layer, scatter over the fresh raspberries as well.

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Place the last cake on top and cover the top and sides of the cake with the rest of the frosting. Use a palette knife for this.

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Decorate with some pastel colored meringue buttons, you can find my step-by-step recipe here.

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Decorate the sides of your chocolate cake with the mini meringues, flat side facing outwards.

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So vintage … and so good.

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Chocolate cake with a luscious chocolate frosting and fresh raspberries… such a lovely flavor combination!

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Happy baking!

Hugs from me to you.

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