Dark Chocolate Cake with Double Fudge Icing

This is a foolproof moist chocolate cake. Remember mayonnaise is just eggs and oil. Great recipe from Sally Pasley's Tao of Cooking cookbook.
- Ready In:
- 1hr 30mins
- Yields:
- Units:
5
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ingredients
- 1 cup mayonnaise
- 1 cup water
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup cocoa
- 2 1⁄4 cups flour
- 1 pinch salt
- 1 1⁄2 teaspoons baking soda
-
Icing
- 1 1⁄4 cups sugar
- 1 cup heavy cream
- 5 unsweetened chocolate squares
- 1⁄4 lb unsalted butter, broken into pieces
- 1 teaspoon vanilla
directions
- Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
- Sift cocoa, flour salt and baking soda together.
- Stir into liquid ingredients and mix just until blended.
- Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
- Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Cool and then ice.
- Icing: Bring sugar and cream to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir occasinaly to stop cream from boiling over.
- Remove from heat.
- Finely chop or grate the chocolate.
- Sir into the cream until completely melted.
- Stir in butter and vanilla.
- Once butter is melted, refrigerate icing until cold.
- Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.
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RECIPE MADE WITH LOVE BY
@Missy Wombat
Contributor
@Missy Wombat
Contributor
"This is a foolproof moist chocolate cake. Remember mayonnaise is just eggs and oil. Great recipe from Sally Pasley's Tao of Cooking cookbook."
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