Espresso Chocolate Mayonnaise Cake

Espresso Chocolate Mayonnaise Cake is a retro makeover.  What’s old is new again.  I think we like to make things from our childhood.  Some recipes bring warm feelings of comfort and family.  As an Italian immigrant, we didn’t keep mayonnaise in the house, but friends introduced me to the finer things in life.  LOL

This recipe floats around the internet now and again.  I remade it by adding a fresh shot of warm espresso at the end.  Instead of icing, I crown the top with fresh whipping cream and fruit.  It makes it warm and inviting.  The espresso shot pairs well with the chocolate. For a lighter cake try:https://recipesatmytable.com/a-lighter-chocolate-peanut-butter-cake/

Ingredients

• 1 cup  each of  water and mayonnaise  ( I used 1/2 the fat mayonnaise)
• 1 tsp vanilla
• 2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 2 tsp baking soda
• 1 shot, about 1/4 cup warm espresso
• fresh whipping cream
• assorted fruit

The Process

Sift the flour, sugar, cocoa and baking soda.  Add the sugar and mix with a spatula.  Ensure that the baking powder is spread evenly or it will dominate the taste of this cake.

It is very important to sift the cocoa.  You don’t want lumps.

The mayonnaise, water and vanilla ready to swirl.

Once beaten it makes a foamy liquid.

Add the flour mixture to the liquid in batches and beat in between for a smooth texture.  Look at the shine.

Now slowly pour in the warm espresso and beat again.   I drank the last little bit of espresso foam.  LOL

Grease a 9 inch round pan or a 9 X 9 square pan.

I like to place a round piece of parchment paper on the bottom.

Peak into the oven and MMMMM!!

Out of the oven and cooling.

I let it cool and covered it with berries.  Then served it with whipped cream.