The two frosting recipes I used appear just below this cake recipe. I’ve included a bonus post for Ganache lovers: Julia Child’s Heavy Cream Ganache. For those of you who think Ganache is a spiritual deity, check your spelling, Dollinks!
2 c. unsifted all-purpose flour
⅔ c. sifted cocoa powder
1-¼ tsp. baking soda
¼ tsp. baking powder
1 tsp. vanilla extract
1-⅔ c. granulated sugar
1 c. full-fat mayonnaise
1-⅓ c. cold water
Kahlua-Flavored Simple Syrup (optional; see recipe below)
Preheat oven to 350 deg. F. Grease and “flour” two 9-in. cake pans (see Note). Set aside. Add flour, cocoa powder, baking soda, and baking powder to medium bowl, combining well. Set aside. Beat eggs and vanilla at high speed, using electric mixer. Gradually add sugar, scraping down sides of bowl and beating until no graininess remains when you rub a small amount of batter between your finger and thumb. Continue beating until thick and creamy, about 5 min. Reduce beater speed to low and add mayonnaise.
Beginning and ending with dry ingredients, alternate additions of flour mixture and water, beating well between each addition and continuing to scrape down sides of bowl. Distribute batter equally between two cake pans. Rap pans once on work surface to remove large air bubbles. Bake 45 min., until a toothpick or skewer poked into centre of cake emerges dry. Let cakes rest in pans 10 min. before inverting onto cooling racks. While cakes are still warm, brush “crumb” side of each with 1 tbsp. Simple Syrup combined with 1 tsp. Kahlua or other coffee-flavored liqueur. Frost as desired: The following posts will tell you how I frosted my cake!
Note: Use sifted cocoa powder to dust greased cake pans for chocolate cakes. Dust pans for other cakes with all-purpose flour.
Further Note: Purists slice away the “dome” that results after baking some cakes. My personal preference is to press lightly on the top of each hot cake in the pan, flattening its dome while maintaining the delicate texture of the cake. That does the job to my satisfaction.
To Prepare the Kahlua-Flavored Simple Syrup:
Simple Syrup is a very useful ingredient to stock in the fridge. Among its many uses is keeping cakes moist and adding a burst of subtle flavor. To make basic Simple Syrup, boil equal parts of sugar and water together 5 min. Chill for future use.
|Simple Syrup: Easy to make, easy to use|
I usually keep a modest amount on hand in a covered, labeled jar. For this cake, I brushed the “crumb” side of each layer (the side closest to the cake pan) with 1 tbsp. Simple Syrup to which I added 1 tsp. Kahlua. Tailor this basic recipe to your cake: Boil an orange with the Simple Syrup you intend to brush onto an Orange Cake, for instance, and add a splash of orange liqueur or non-alcoholic orange extract to the syrup. Let your imagination soar!
For the record, Dollinks, I used only a whisper of alcohol in my syrup because this cake was intended for children.
|Dust pans with sieved cocoa. I use cake pans with built-in|
sliding "cutters" that easily release the cake from the pan
|Combine flour, cocoa, baking powder, and baking soda|
|Pre-measuring ingredients makes the work go faster!|
|Beat eggs, vanilla, sugar, and mayonnaise. To this,|
alternate additions of flour mixture and water
|Prepare Simple Syrup as cake bakes. Use |
what you need, adding liqueur or extract
|Brush cake with syrup ... no need to soak it!|
|Another satisfied customer: Sydney|
|Two candles blown out ... seven more to go: Lyndsay|