It tastes like heaven… but the key ingredient in this chocolate cake will leave you stunned
You read the recipe and think: no way. Mayonnaise appears among the ingredients and, no, you are not going to make a hamburger, but a chocolate cake that looks spectacular. A chocolate cake with mayonnaise? But... what is this, just another internet eccentricity? Not at all. This recipe was born in the United States, in the midst of the Great Depression, as an ingenious solution to the shortage of certain foods, and has survived ever since for one simple reason: it works.
Tried, tested, surprising and delicious, this recipe makes a cake so juicy and fluffy that no one would imagine its secret. We tell you why this ingredient works and how to prepare this cake.
Why does it work?
Mayonnaise is nothing more than an emulsion of oil and egg, two common ingredients in baking. This combination provides just what any cake needs: fat for softness, moisture for the crumb and structure for the batter.
In this recipe, mayonnaise partially replaces butter or oil and achieves a more tender and juicy dough, thanks to its balance between water and fat. The cake has a slightly denser, but very delicate texture, which retains its moisture well after baking. And the best part: it leaves no trace of mayonnaise flavor, just an incredible texture and a point of smoothness that makes all the difference.
Just remember that mayonnaise contains egg and, depending on the brand, may contain traces of milk, so this recipe is not suitable for people with allergies to these ingredients.
How is it done?
As easy as mixing the liquid ingredients with the mayonnaise. In another bowl, combine the dry ingredients and incorporate them little by little. Mix until blended, pour into the mold and bake. When it comes out of the oven, you will have a very moist and tender cake, with an intense chocolate flavor and without the slightest reminder of the secret ingredient. The mayonnaise emulsion helps the cocoa to spread better and prevents the crumb from drying out.
Here is the complete recipe, with step-by-step instructions, the video recipe and the exact proportions of the ingredients.
Yes, this cake has a secret ingredient! Don't be scared! It won't affect the flavor, just the texture. This recipe doesn't require eggs, oil, or butter because mayonnaise takes their place. It's your turn to surprise your guests with the secret...
Other questions about chocolate sponge cake with mayonnaise
- Which mayonnaise to use? Not all mayonnaise will work. For this recipe, the ideal is a commercial mayonnaise with a neutral flavor, without strong vinegar or intense olive oil. Those made with sunflower oil work best, because they respect the cocoa's prominence. What about homemade mayonnaise? Only if it is prepared and baked immediately. Its microbiological fragility makes it not advisable to store or reuse it, although it provides an even more delicate texture if consumed the same day.
- But does it taste like mayonnaise? Not at all. When baked, the heat eliminates the compounds that give the mayonnaise its flavor and only its useful part remains: the mixture of fat and water that helps the cake retain moisture and keep the crumb tender and juicy. The result is a soft, moist cake with an intense and delicious chocolate flavor. And no, it does not taste at all like mayonnaise.
- How to preserve it? Thanks to the mayonnaise, this cake stays soft and moist for several days. Store it covered at room temperature or in an airtight container. You can also refrigerate or freeze it and let it return to room temperature before serving.
- How to give it your touch: Few sweets allow so many variations: add espresso to accentuate the cocoa, orange zest for fragrance and a pinch of cinnamon or sea salt for contrast. And if you top it with ganache or a little powdered sugar, you'll have a dessert so tempting it'll look like it's straight out of a bakery.
Would you dare to try it?
It sounds curious, surprising and almost unbelievable that this ingredient can be used to make such a moist chocolate cake. You will probably prepare it with some mistrust, but it will be enough to try it once for it to become one of those recipes that you end up making every time. Besides, it's perfect for those days when you feel like something sweet and discover that you don't have any butter, eggs or milk at home.
Sometimes the best desserts are born from an idea that seems, at first, the most crazy ... but in reality has all the logic in the world. And you, would you dare to try it?
Patricia González
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