Rich, dense and squidgy this chocolate mayonnaise cake recipe is a surefire winner. What's more, its a breeze to prepare. And the taste? Oh, it's simply divine. The mayonnaise replaces the more normal eggs and butter, though vegan mayonnaise works brilliantly, so you can easily make it plant-based if you like. Serve as a luscious dessert with cream or crème fraîche.
Break the chocolate into pieces and place a small pan. Pour the hot coffee over the top and leave the chocolate for a few minutes to melt. If it doesn't melt completely, place the pan over a gentle heat for a few minutes. Stir and set aside to cool for a few minutes.
200 g dark chocolate, 125 ml strong black coffee
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Sieve the flours, baking powder and cocoa into a large mixing bowl. Stir or whisk in the almonds and sugar.
100 g wholemeal spelt flour, 25 g buckwheat flour, 1 tsp baking powder, 1 tbsp cocoa powder, 100 g ground almonds, 200 g golden caster sugar
Make a well in the centre and spoon in the mayonnaise, followed by the cooled chocolate. Stir everything together until combined, but try not to mix more than you need to.
200 g mayonnaise
Scrape the mixture into a lined 22cm cake tin or lightly oiled silicone mould. Then bake in the centre of the oven for 40 minutes. The cake is done when it's risen up and is firm to the touch.
Leave to settle for ten minutes, then turn it out onto a rack to cool.
Dust some cocoa powder or icing sugar over the top once cool, if liked.
Notes
It's quite a rich cake and very satisfying on it's own. Not the sort that really needs a topping, but delicious served with whipped cream or crème fraîche.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.