This depression era cake uses mayonnaise instead of butter and eggs, and comes out moist, fluffy, and delicious! I paired it with a rich chocolate ganache for a decadent dessert.
4 cups cake flour or White Lily All Purpose Flour
2 cups sugar
1 cup unsweetened cocoa powder
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mayonnaise
2 cups water
1/2 cup vegetable oil
1 tablespoon vanilla
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with chocolate pan coat and lining the bottom with parchment paper (if using two piece pan, also fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add all wet ingredients and stir together until ingredients are fully incorporated. Pour batter into prepared tube pan and bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Chocolate Ganache
1 1/4 cups heavy cream
1 bag (12 oz) chocolate chips
Add chocolate chips to a microwave safe bowl. Heat heavy cream to almost a boil. Pour cream over chocolate chips and let sit for 3 minutes. Stir to combine. If you see the chocolate hasn’t fully melted, microwave in 30 second increments, stirring in between, until ganache is smooth. Pour over cooled cake.
1 comment
Can’t wait to try