Post by wilderness on Mar 31, 2023 11:52:16 GMT -5
One Bowl Chocolate Mayonnaise Cake-Birdy
cooking.nytimes.com/recipes/1021100-one-bowl-chocolate-mayonnaise-cake
Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and richness, and mayo is made of exactly those things, plus some salt and vinegar to give it tang. But you don’t taste the tanginess of the mayo, and if you didn’t tell anyone it was there, they would never know. Which is to say, don’t let a lack of eggs or butter stop you from making cake. This cake is ridiculously good for the small amount of effort you put into it.
Yield: 1 (8- or 9-inch) cake
¼ cup/25 grams unsweetened cocoa powder (Dutch-processed or natural)
1 to 2 ounces chopped bittersweet chocolate (optional)
¾ cup/180 milliliters boiling water, or use hot coffee, Earl Grey tea or mint tea
⅔ cup/160 milliliters mayonnaise
¼ teaspoon kosher salt
1½ teaspoons baking soda
¾ cup/150 grams granulated sugar
1 teaspoon vanilla extract, or a dash of bourbon or whiskey (optional)
1½ cups/190 grams all-purpose or cake flour
Flavorless oil or another grease, for the pan
Confectioners’ sugar, for finishing
To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
Whisk in mayonnaise, salt, baking soda, ¾ cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1½ cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.
Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.
Let cool, and sprinkle with confectioners’ sugar to finish.
TIP
cooking.nytimes.com/recipes/1021100-one-bowl-chocolate-mayonnaise-cake
Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and richness, and mayo is made of exactly those things, plus some salt and vinegar to give it tang. But you don’t taste the tanginess of the mayo, and if you didn’t tell anyone it was there, they would never know. Which is to say, don’t let a lack of eggs or butter stop you from making cake. This cake is ridiculously good for the small amount of effort you put into it.
Yield: 1 (8- or 9-inch) cake
¼ cup/25 grams unsweetened cocoa powder (Dutch-processed or natural)
1 to 2 ounces chopped bittersweet chocolate (optional)
¾ cup/180 milliliters boiling water, or use hot coffee, Earl Grey tea or mint tea
⅔ cup/160 milliliters mayonnaise
¼ teaspoon kosher salt
1½ teaspoons baking soda
¾ cup/150 grams granulated sugar
1 teaspoon vanilla extract, or a dash of bourbon or whiskey (optional)
1½ cups/190 grams all-purpose or cake flour
Flavorless oil or another grease, for the pan
Confectioners’ sugar, for finishing
To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
Whisk in mayonnaise, salt, baking soda, ¾ cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1½ cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.
Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.
Let cool, and sprinkle with confectioners’ sugar to finish.
TIP
You can also frost this with cream cheese frosting or fudge icing or pour on a shimmery glaze. But a sprinkle of confectioners’ sugar is really enough. A thrifty cake at heart, it needs no fancy gilding to shine
