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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…

PicMonkey Collage

 

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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20 Comments

  1. Thea Hammerstad Reply

    Den ser kjempegod ut!
    I dag har jeg meldt meg på et av kursene dine på Nordby. Gleder meg! Jeg bare lurer på en ting. Skal vi ha med noe vi kan ha cupcakesene vi lager i, eller får vi det på kurset?

  2. Hei;-) Hva er meningen med majones i kaken? Hva gjør den egentlig? 🙂

  3. Victoria Marie JAnsen Reply

    Hei Manuela:-)

    Jeg heter Victoria Marie jeg er en jente på 11år og lurer utrolig på om jeg skal bli konditor eller baker og jeg elsker virkelig og bake

    Jeg Elsker virkelig denne kaken
    jeg fikk bøkene: Manuelas hjemmebakst, Just sweet og love, Manuela til jul og jeg ELSKER

  4. Victoria Marie JAnsen Reply

    Di virkelig Jeg bakte denne kaken på nyttårsaften og på lillesøsteren min sin burstag

    HÅPER VIRKELIG DU LAGER FLERE BØKER Klem fra: Victoria marie

  5. Hei,
    Denne kaken så fantastisk ut. Som nybegynner, er det en kake man da kan lage eller vil du heller gå for din ekspress-sjokoladekake? 
    Også lurte jeg på hvor mange personer denne kaken er beregnet til?
    Takk for inspirasjon, helt sikkert ikke siste gang jeg er innom denne bloggen 🙂
    Mvh linn

  6. Hejsan!
    Vad är natron? Google translate vill få det till bakpulver men jag gissar på att bakepulver borde vara det så vad är då natron?

    Mvh

  7. Hei. Denne såg nydelig ut! Hvor får man kjøpt 100% kakaopulver? Noen spesiell type du bruker? Og tror du denne kaken kan passe i en stablekake (med plastrør og fat under)? Ellers tusen takk for en inspirerende blogg 🙂

  8. Dear Manuela,
    I am 21 years old, from Oman, I love your Instagram and blog so much; they are very inspiring.
    I just wanted to thank you for all the great recipes you list here, THANK YOU So much for sharing, I wish you all the best, happiness and success in your life. I will try my best to be a good baker wish me luck ! ^_^
    Warm Regards,
    Maryam

  9. Dear Manuela,

    Howlong we can keep the vintage chocolate cake in the chiller?
    Thank you

    • Team Passion4Baking Reply

      Hi Demin, this cake is best on the day it’s made, but it will still be very good after a day or two in the refrigerator.

      -Team Passion4Baking

  10. Hei!
    Hva kaller dere kaka på norsk? Finner ihvertfall ikke Vintage Chocolate cake i den norske oppskriftaindexen deres. 🙁

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