Some of you will think I’m kidding… but I’m not. And no, you did not misread that title. This is a chocolate mayo cake. You’re probably thinking “Ew. That’s disgusting.” And I did too until I tried it. Super moist and super duper delicious! The light and fluffy chocolate whipped cream adds a delicious balance to the density of this cake and you can never go wrong with tart fruits, like these raspberries, on chocolate. I definitely recommend this for a chocolatey, summer cake.
It’s been a few weeks since my last post and I apologize for the delay in content, however I just finished my second year in college and can finally take a breath now that it’s summer break! And what does that mean? Lots and lots of baking… I’ll probably bake some more today after posting this. I love baking at home and I have so much more tools to use for baking, like this handy dandy cake turntable! I’ve never felt confident in decorating cakes but have always wanted to be a pro at it, so this will definitely help me with frosting cakes. So expect to see me bake a lot more cakes this summer.
For the cake, I found the recipe off of the Southern Living magazine’s website. I will put the link in the recipe below. It called for three 9″ cake pans however I wanted to make a few smaller cakes. I ended up using three 4″ cake pans and three 6″ cake pans. They were very thick, so I still baked them for the same amount of time that the recipe instructs, if not even a little longer. Just keep an eye on ’em, and remove them from the oven when a toothpick comes out clean. Once they were done, I let the cakes cool on a wire rack and trimmed off the top to level them. Also, since the 4″ cakes were so thick, I cut them each in half and used the total of six cake layers to make three 2-layer cakes. I used the 6″ cake layers to make one very tall cake but feel free to use any size cake pan and variation of layers; just remember to adjust the baking time.
For the whipped cream, I began by placing the bowl and whisk in the fridge to cool. I read that this helps the whipped cream to become more stiff and hold better. Once the bowl was cool, about 10 minutes later, I added in heavy cream, powdered sugar, and cocoa powder until the whipped cream was fluffy. As I tasted it I thought it could be a little sweeter and more flavorful so I added more powdered sugar and some vanilla.
Before decorating, make sure the cakes are cool! I baked mine then covered them and decorated them the next morning. But if you put whipped cream on a warm cake, it will not hold its shape.
To begin decorating, I rinsed off the raspberries and allowed them to dry as I scooped whipped cream onto the first little layer. I evened it out to the edges use a straight edge spatula, turning the table, and placed the raspberries on the layer, starting from the outside and working in. You do not have to use the raspberries; you can use strawberries, blueberries, any fruit, or no fruit!
Once the raspberries were on and gently pressed in, I added a little more whipped cream on top of them before placing the next layer on. I them repeated this until I reached the top of the cake and leveled out the top.
I decorated each cake a little differently. I used a star tip in a piping bag to decorate the tops so it looked like flowers. I’m still working on my decorating skills so excuse them if they don’t look amazing. Also, leaving the cakes “naked” means they don’t have to look or be perfectly covered which makes them great for beginners.
Once the cakes are done and will not be served right away, make sure to refrigerate them to preserve the whipped cream and cover them so they do not dry out in the fridge. I forgot to cover them, so the tall one will less no whipped cream on the sides dried out a little be the evening when I tried it. However, because this was already such a moist cake from the mayonnaise, it was not too dry! Just a little drier from before. Anyway, cover them! This is a divinely moist cake and you don’y want to lose that.
Let me know what you think of this one if you’re even willing to try it! Happy baking!
- 4 cups heavy cream
- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Follow the link in the ingredients for the cake. Allow to cool on a cooling rack and cover the cakes with a towel or plastic wrap if you are not frosting them shortly after.
- Chill a large metal mixing bowl and whisk in the fridge for 20 minutes (the cooler the better).
- Add all the ingredients into the bowl and beat on high until fluffy and stiff, about 4 minutes. It should hold well when scooped with a spoon.
- Once the cakes are cooled, rinse the fruit and allow to dry on a paper towel. Trim and level the tops of the cake layers and cut into more layers if desired.
- Place whipped cream on first layer and level with a straight edge or offset spatula. Cover evenly with fruit and place a little more whipped cream on top, gently pressing the fruit into the whipped cream. Place another layer on and repeat. Frost the sides if desired.
- Cover in plastic wrap and refrigerate if not serving right away.
- Place extra whipped cream into a container and refrigerate for up to three days.
- Eat the cake.