Chocolate Mayo Cake with Strawberry Buttercream & EVOO Chocolate Ganache
Rated 3.5 stars by 17 users
This cake is stealing hearts and taking names. A moist chocolate mayo cake (yes, you can and should use mayonnaise in your baked goods) is topped with a pink strawberry buttercream and finished with a rich chocolate ganache made with Graza's Drizzle EVOO. Impress a loved one or cut a slice for yourself and be your own dang Valentine. For more recipes from Joy, click here to visit her website.Author:
- 1/3 cup + 1 tablespoon unsweetened cocoa powder, plus more for dusting the pan
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
1 1/2 cups Duke’s Mayonnaise
- 1 1/2 cups room temperature coffee
- 2 teaspoons pure vanilla extract
- 1 heaping cup dark chocolate chips
- 3 tablespoons Graza Drizzle Extra Virgin Olive Oil
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, at room temperature
- 4 cup confectioners’ sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
For the Chocolate Mayo Cake
For the Graza Chocolate Ganache
For the Strawberry Buttercream
Make the Cake
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease a 8.5 inch cake pan (that measures 3 inches deep) with shortening or nonstick baking spray. If you’re using a more shallow heart-shaped pan, bake this cake in 2 batches. Line the bottom with parchment paper and grease the parchment paper. For extra insurance, dust the inside of the pan with cocoa powder and set aside.
- In a large bowl whisk together cocoa powder, flour, baking soda, salt, and sugar until well combined.
- In a medium bowl whisk together mayonnaise, coffee and vanilla extract. It’s weird but don’t freak out. The mayonnaise may not fully incorporate but it’ll all come together when the dry ingredients are mixed in.
- Add the wet ingredients to the dry and whisk together until really well combined. It will be a loose batter. Put some elbow grease into your whisk and give it a good whip around the bowl. Pour into the prepared pan and bake until the center is set - about 45-55 minutes. (About 25-30 minutes if baking in batches in a more shallow pan.) Use a skewer to test the doneness of the center of the cake. There should be moist crumbs, not wet batter on the skewer.
- Allow to cool for 20 minutes before inverting onto a wire rack. Allow to cool to room temperature before slicing in half horizontally through the center (skip slicing if you baked the cake in batches). Carefully wrap each half in plastic wrap and freeze before assembling the cake.
Make the Ganache
Melt chocolate in a small bowl or small glass measuring cup in the microwave until smooth, in 20 second increments. Stir in olive oil, one tablespoon at a time time until glossy and pourable. Allow to cool and thicken for 10-20 minutes then drizzle over frosted chocolate cake.
Make the Buttercream
- Using a food processor with the metal blade attachment, process the freeze-dried strawberries into a powder.
- In a large bowl using a electric mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add a few tablespoons more cream to thin out the buttercream if desired.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator. It will stiffen in the refrigerator so bring to room temperature and whip with an additional tablespoon of cream before using to frost the cake.
Above directions yield:
- about 3 cups of frosting
- 1 cup ganache
- 1 8.5-inch chocolate cake