Its a simple cake, no fuss and no frills.
Quick to put together, and filled with memories.
This is a no-fuss, nothing fancy cake, quick to put together using few ingredients.
When I was growing up, most mothers had this quick recipe to offer to the hungry kids!
This swap was really not too different from Moms mocha version where she added 2 tbsp.
of instant coffee to the batter and to the buttercream she frosted it with.
She loved anything mocha, and definitely wanted the coffee flavor, especially in her buttercream.
But you’ve got the option to still fiddle with the sweet level.
I prefer to keep it on the bitter side and use bittersweet chocolate.
How did your (grand)mother make it?
It is darker than natural cocoa, and lends a deep enticing chocolate flavor.
Ive tried lots of cocoa powders, and this is my favorite.
If you could find it, use it!
Moms Chocolate Mayonnaise Cake
(with a twist or two)
Preheat ovento 350 degrees.
In a large bowl, sift together:flour, cocoa, salt, baking powder, and soda.
Add to dry ingredients, and combine until flour is not visible.
Bake for 30 to 35 minutes.
Let cool in pan for five, then turn out.
Let it cool completely before frosting.
Glaze with ganache:
Once the cake has cooled, make the ganache.
it’s possible for you to add a tsp.
of instant espresso here too to enhance the coffee flavor.
Let sit for a couple of minutes, thengentlywhisk until the chocolate is melted and combined.
Let this cool for a few more minutes, then glaze the cake.
We were too impatient for a fancy cake plate, especially for an after-school snack.
Gluten Free
Ive used King Arthur Gluten-Free Baking Mix measure for measure.
Id also use semi-sweet chocolate in the ganache to balance it out.
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