The secret ingredient to this amazing chocolate cake is mayonnaise. It replaces the composition of vegetable and butter and successfully copes by making the cake tender and moist, and its chocolate the taste that is achieved due to cocoa, chocolate and coffee – more more saturated. To taste, no one will guess that the cake on mayonnaise. Ready layers just layer and coat with chocolate cream. Such a concise design will be enough, because that the cake will conquer everyone with its amazing taste. друзьями: 
AT ремя: 4 час. 45 minutes Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cream
- 450 gr dark chocolate granules
- 3 tbsp. fat cream
- A pinch of fine salt
Cakes
- Butter, for lubricating molds
- 2 tbsp. flour + optionally for sprinkling molds
- 2/3 Art. cocoa powder
- 1 and 1/4 tsp soda
- 1/4 tsp baking powder
- 1 tbsp. l dry instant espresso
- 1 and 3/4 Art. Sahara
- 1 tsp vanilla extract
- 3 large eggs
- 1 tbsp. mayonnaise
- 120 gr. melted dark chocolate granules
Recipes with similar ingredients: dark chocolate, cream, butter creamy, premium flour, cocoa, coffee, sugar, vanilla extract, eggs, mayonnaise
Recipe preparation:
- Cream: put chocolate in a large heat-resistant bowl. Вmedium-sized saucepan over medium heat bring cream to boiling. Pour the hot cream onto the chocolate and let it stand, without stirring, for 10 minutes, then add salt and mix until obtaining a homogeneous mass. Put in the refrigerator so that the cream thickened by about 2 hours. Beat cream with a mixer on moderately high speed so that it becomes lush, pasty and slightly bright.
- Cake: Preheat the oven to 175 ° C. Grease creamy butter and sprinkle with flour two forms for cake layers with a diameter of 22 cm. Cover the bottom of each shape with parchment.
- In a bowl, combine flour, cocoa powder, soda, and baking powder. Dissolve coffee in 1 and 1/3 tbsp. warm water.
- In a large bowl with an electric mixer at a moderately high beat sugar, vanilla and eggs to a speed of light and lush mass, about 3 minutes. Stir in mayonnaise and melted chocolate.
- Alternate at a moderately high mixer speed. egg mixture of flour and coffee mixture to knead the dough. Stir the ingredients in 4 sets, starting and ending with flour. Not beat the dough.
- Pour the dough into prepared forms and bake until the cakes do not freeze, about 30 minutes. They should spring with a slight pressed, and a toothpick inserted in the center of the cake should come out clean. Transfer the cakes in the molds onto the wire racks and let them cool in for 20 minutes. Then put the cakes on the wire rack, remove parchment paper and cool completely.
- Cream the cake: put 1 cake on a stand for cake or a large plate and evenly spread on top 3/4 tbsp. cream. Put another cake on top. Cover the top and sides of the cake the remaining cream. Cake can be collected in advance in a day. Before serve for 30 minutes at room temperature.
