Celebrate National Chocolate Cake Day! January 27 2017
February is a month full of celebrations at my house. We begin with my husband's birthday next week. That is followed by both of our mother's birthdays then my son's first birthday. Not to mention Valentine's Day is in there too!
You cannot have a birthday without a cake. As you know, I am always looking for new ways to use the products from the marketplace. I also love to bake, so am planning to get creative with the birthday cakes I'll be making. Here is a recipe for a Chocolate Mayonnaise Cake. I've substituted Rococo Chocolates Drinking Chocolate for traditional cocoa powder. If you are feeling really adventurous, use Empire Mayonnaise Co. Rosemary Mayonnaise.
Follow us on instagram @juliesbeet for images of all of the cakes I'll be making and eating this month!
Chocolate Mayonnaise Cake
Makes a double layer 9-inch cake
2 cups All Purpose Flour
2/3 cup Rococo Chocolates Drinking Chocolate
1 ¼ teaspoon Baking soda
¼ teaspoon Baking Powder
1 2/3 cups sugar
1 teaspoon Vanilla Extract
1 cup Mayonnaise
1 1/3 cups Water
-Preheat oven to 350°F. Grease and lightly flour 2 9-inch cake pans or line cupcake pan with wrappers.
-In a medium bowl combine flour, Rococo Chocolates Drinking Chocolate, baking soda and baking powder. Set aside.
-In a large bowl, with an electric mixer on high speed, beat eggs, sugar and vanilla for three minutes or until light and fluffy. Add mayonnaise at a low speed until blended. Alternately add flour mixture and water, starting and finishing with the flour mixture. Pour into prepared pans.
-Bake 30 minutes or until toothpick inserted into the centers comes out clean. Cool on wire rack for ten minutes before removing from the pan and cooling completely.
-Once cool dust with confectioners sugar or frost as desired.