I made this recipe a long time ago, but I thought that given the current situation it might be more interesting than ever to share it on the subject of mayonnaise. More than anything because it is an unusual ingredient that in this recipe is used instead of another fat (either oil or butter), so if you have run out of oil at home and you have a jar of mayonnaise, you can make this cake anyway. Be that as it may, you will not believe me if I tell you that it is probably the best chocolate cake that I have ever eaten, and that when I heard the word mayonnaise I was also a bit messed up. But do not get carried away by your prejudices and give it a chance because you are going to discover what a wonderful sponge cake!
Just in my second week of confinement and seeing how things are evolving in Europe and especially in Spain, I am a bit like I don’t even know what to say. I am not good at talking about such profound issues, but in reality I continue to live the situation as if it were not real. I find everything so surreal that I still find it hard to believe that we are experiencing this.
They sent me home on Friday the 6th of March because I was sneezing in the office. It was nothing, it was my allergy, but they did it to anyone who showed cold symptoms as a precaution. So I have been working for 2 whole weeks at home and going out only for groceries, taking walks in the fields, running and continuing with my physiotherapy sessions for the ankle. At the moment I am dealing with the situation quite well. I think it was partly because I saw it as something temporary. But at the end of this last week, I have begun to intuit the crudest reality that is upon us. I think we have many weeks left, or maybe months to stay home and I have started to get overwhelmed.
But I am not overwhelmed because of my own situation. I am OK at home, I have a garden and I live practically in the middle of nowhere, I am very lucky in that sense. I also have a hobby that can be done at home, so I have my way of entertaining myself for a loooong time (at the cost of gaining a few kilos hehehehe). I have begun to feel overwhelmed for my family, for my father and my brother who live alone in a small apartment and in a very populated area. For being away from them and not being able to do anything to help them. For all the people who live in the cities, in small flats, those with small children who do not understand that you cannot go out. For the relatives of the sick ones, and the worst, the relatives of the dead ones. And I do not know why it has given me to think about this now, I suppose that due to the sensitization that is happening in my two homelands.
The other day I read on twitter that this situation was as if Mother Nature had punished us all locked in our rooms. I was very funny, but it seems so real to me. I tell you, although Bill Gates was already doing TED talks on the subject, it still seems unreal and movie-like to me. So I have little more to add to the subject because I cannot rationalize it.
Just closing this post with much encouragement for those who continue to work, especially the ones working on healthcare, encourage all families with children and those who live in small spaces. The sacrifice we all make saves lives, I only have the remorse of thinking that we acted a bit late. But it is not worth looking back at all, now forward and we will get out of it, we will see in what conditions, but we will get out.
At the moment in my office today they have confirmed a positive case. So wish me luck and calm so that paranoia does not take over me. Take good care of everyone and take advantage of these days at home to make this recipe so delicious! Remember that chocolate is a help to raise your spirits;)
Chocolate mayonnaise cake
Sponge cake, juicy chocolate crumb with mayonnaise
- 260 g all-purpose flour
- 65 g unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 Tbsp espresso powder
- 3 eggs
- 300 g sugar
- 1 tsp vanilla extract
- 230 g mayonnaise
- 300 ml water
- 85 g of butter
- 60 g dark chocolate
- 50 ml milk
- 1 tsp vanilla extract
- Chocolate sprinkles
Preheat the oven to 170ºC. Grease a 20 cm diameter pan.
In a bowl, sift together all the dry ingredients and reserve.
In the mixer bowl, beat the eggs with the sugar and vanilla for at least 3 minutes on high speed until the mixture is light and fluffy. Reduce the speed of the mixer and add the mayonnaise, whisking until fully integrated.
Incorporate half of the dry ingredients mixing just until they are integrated. Add the hot water and beat a little more. Finally, incorporate the other half of the dry ingredients and beat just until there are no lumps. Do not overmix.
Pour the batter into the pan and bake at 170ºC for about 60 minutes or until the toothpick test in the center of the cake comes out dry.
Remove from the oven and let cool for about 10 minutes before unmolding. Let cool completely on a wire rack.
To prepare the frosting, melt the butter and chocolate in the same bowl in a water bath or in the microwave. In the mixer bowl pour the icing sugar and with the shovel accessory on medium speed, add the butter and the melted chocolate little by little. Add the vanilla and beat all the mixture for about 2 minutes.
Add the milk in small additions, if you see that you do not need it all, do not put it.
Cover the cake with the chocolate buttercream and sprinkle with the shavings.