Mayonnaise and chocolate sponge cake, the recipe that will get you out of trouble
Last Updated on
Total: 55 min Diners: 8
Before you throw your hands to your head or think that mine has stopped working for me, remember that mayonnaise is nothing more than an emulsion of egg and oil with a little salt and lemon, and precisely the egg and oil are two basic ingredients when making a cake, so if at a given moment you feel like a homemade sponge cake and the craving catches you without eggs or oil, but with a jar of good mayonnaise in the pantry, you are saved and you also save part of the work -shelling eggs, whipping, …-
Ingredients (for a 25 cm diameter classic Bundt pan)
For the mayonnaise (*)
Sunflower oil, 240 ml M eggs, 2 Salt, a pinch Lemon juice, 1 tablespoon
For the sponge cake
Wheat flour, 250 g Agave syrup, 100 ml Fat-free cocoa powder, 35 g Cinnamon powder, 1/2 tbsp Impulsant or chemical yeast, 1 sachet Vanilla essence, 1 tbsp Water, 240 ml
For the chocolate ganache
Whipping cream, 100 ml Fondant chocolate for desserts, 100 g
(*) Or 350 grams of mayonnaise
Step 1
Light the oven at 170ºC to heat it up.
Step 2
Lay the inside of the mold (in this case I have greased it with oil and sprinkled it with flour because I used a bundt pan with many nooks and crannies, but if it is a smooth-walled mold can be lined with baking paper).
Step 3
In a bowl mix well the dry ingredients (flour, baking powder, cocoa and cinnamon).
Step 4
In the mixer bowl put the eggs, oil, lemon juice and pinch of salt and prepare a mayonnaise with the help of a hand mixer. If we use commercial mayonnaise we can skip this step.
Step 5
Put the mayonnaise in a bowl, add the agave syrup and mix well. Incorporate the dry ingredients that we have previously mixed by sieving them directly over the mayonnaise and syrup mixture. Mix with a spatula until you obtain a paste.
Step 6
Add the vanilla essence and water and mix well with the help of a whisk until you obtain a cream.
Step 7
Pour the cream into the prepared pan and bake for about 45 minutes at 170ºC (until a skewer comes out clean). The molds with central hole as the Bundt should be placed on the oven rack so that the hot air can circulate through the central tube and the baking is uniform.
Step 8
Remove from the oven and let it cool for about 10 minutes in the mold, unmold and let it cool on a rack.
Step 9
To prepare the ganache with which we will decorate our cake, heat the cream in a small saucepan and remove it from the heat when it is about to boil. At that time, add the chopped chocolate and stir continuously until all the chocolate has melted and we have a homogeneous mixture that we will let cool for about 5 minutes and then pour over our mayonnaise cake already cold as decoration.
Notes
If any of you are trying to remember because you are getting that typical flash that tells us that we have seen something before but do not know where, or when, or how…. I confirm that you are right, because this little trick of using mayonnaise to improvise sponge cakes -which were baptized as Mayocakes- became very popular when in Spain there were hardly any cooking blogs and almost all the information about gastronomy and recipes was concentrated in the MundoRecetas forum.
