Down-Home Chocolate Mayonnaise Cake | Rose Levy Beranbaum’s The Cake Bible Recipe (1988)

מצרכים

• Down-Home Chocolate Mayonnaise Cake
• ⅓ cup natural unsweetened cocoa powder / 28 g
• 1 cup boiling water / 236 g
• 1 teaspoon vanilla extract
• ¾ cup mayonnaise / 160 g
• 2 cups sifted cake flour / 200 g
• or 175 g all-purpose flour + 25 g potato starch
• 1 cup granulated sugar / 200 g
• 2 teaspoons baking soda
• ½ teaspoon salt
• Classic Egg White Chocolate Buttercream
• 10 oz bittersweet chocolate / 284 g
• 2 cups unsalted butter / 454 g, softened
• 4 large egg whites / 120 g, room temperature
• 1 cup granulated sugar / 200 g

אופן ההכנה

1. Preheat the oven to 350°F / 175°C. Grease two 8-inch round cake pans, line the bottoms with parchment paper, then grease and flour the pans.
2. Whisk the cocoa powder with the boiling water until smooth. Let cool to room temperature, then whisk in the vanilla and mayonnaise.
3. In a large mixing bowl, combine the cake flour, sugar, baking soda, and salt. Mix on low speed for 30 seconds to blend. Add the cocoa mixture and mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute.
4. Divide the batter between the prepared pans. Bake for about 20–25 minutes, or until a tester inserted near the centre comes out clean and the cakes spring back lightly when pressed. Mine baked in 25 minutes.
5. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks, remove the parchment, and cool completely before frosting.
6. For the buttercream, melt the bit