I’ve always liked the moistness of a chocolate-mayo cake but I found the bite/acidity from the baking powder overwhelming. In this recipe I have replaced the baking powder with bicarbonate of soda and soda water. The cake has retained its moist, soft-crumb texture but is softer on the palette and seem more chocolatey and almost earthy. Give it a try and let me know what you think.
240ml cocoa powder, sifted – yes, do it, it is important!
22,5ml bicarbonate of soda
375ml mayonnaise – you need the oil in the mayo, so don’t use a reduced fat mayonnaise
500ml soda water
Preheat your oven to 180℃.
Grease three 22cm loose-bottomed cake tins and line the bottoms with baking paper.
Sift the dry ingredients together and set aside.
Add the eggs, sugar and vanilla to the bowl of a stand mixer.
Beat until the mixture achieves a very light colour.
Turn the mixer down to its lowest setting and add the mayonnaise one spoonful at a time.
Keep the setting on low and add 200ml of the soda water.
Now add the dry ingredients, a spoonful at a time and then finish off by adding the rest of the soda water.
Mix until just incorporated – it is important that all ingredients are incorporated but NOT to over mix!
Divide the cake mixture evenly between the three cake tins and bake for 35 minutes.
Test the cake by inserting a wooden skewer into the centre – it has to come out clean – and remove from the oven if baked.
Cool the cakes on a cooling rack for 15 minutes before removing them from the cake tins.
Sandwich the cakes together with a filling of your choice: Dolce de Leche, chocolate ganache or fruit jam and cream.