We’ve brought you quite a few Simple Stay-home recipes over the past weeks, and we’re not stopping yet!
I’m sure you all remember the panic-buying, and the shortage of groceries during the start of the ‘Circuit Breaker’ period. While things are slightly better now—with supermarkets adjusting their stocking and Singapore moving out of the ‘Circuit Breaker’ phase—we can still do with a few more recipes in our repertoire that we can make, if we’re out of the essentials.
Supermarkets are still limiting the purchase of eggs, but with this Mayonnaise Chocolate Cake recipe, you won’t need eggs, or butter. The thought of putting savoury mayonnaise in sweet chocolate cake might seem really gross to most, but give it a try, and see for yourself!
- 250g plain flour
- 200g caster sugar
- 60g cocoa powder
- 2 tsp baking soda
- 1 tsp instant coffee granules
- 225ml water
- 230g mayonnaise
- Canola oil (to grease the cake tin)
- Round cake tin
- Mixing bowls
Preparation time: 10 minutes; Cooking time: 25 minutes
- Preheat oven to 180 °C.
- Line the bottom of a 22cm round cake tin with baking paper.
- Oil the sides of the cake pan and the paper, then set aside.
- Whisk the flour, sugar, cocoa powder and baking soda together in a medium mixing bowl until well-combined.
- Spoon the instant coffee into another bowl, add water and stir until the granules dissolve.
- Add the mayonnaise and combine thoroughly using a fork.
- Make a well in the dry ingredients.
- Add the wet ingredients and mix until evenly combined.
- Pour the batter into the baking pan.
- Bake for 25 – 30 minutes, or until a toothpick comes out mostly clean.
- Let the cake sit in the pan for 15 minutes, unmould and let it cool completely on a metal rack before serving.
Recipe (In Pictures)
Step 1: Preheat oven to 180 °C.
Step 2: Line the bottom of a 22cm round cake tin with baking paper.
Step 3: Oil the sides of the cake pan and the paper, then set aside.
Step 4: Whisk the flour, sugar, cocoa powder and baking soda together in a medium mixing bowl until well-combined.
Step 5: Spoon the instant coffee into another bowl, add water and stir until the granules dissolve.
Step 6: Add the mayonnaise and combine thoroughly using a fork.
Step 7: Make a well in the dry ingredients.
Step 8: Add the wet ingredients and mix until evenly combined.
Step 9: Pour the batter into the baking pan.
Step 10: Bake for 25 – 30 minutes, or until a toothpick comes out mostly clean.
Step 11: Let the cake sit in the pan for 15 minutes, unmould and let it cool completely on a metal rack before serving. The cake will be puffed up right out of the oven, and will sink in the middle as it cools.
If you have a cooling rack, it’ll be a good idea to pop the cake out of the tin and onto the cooling rack after letting it rest for 15 minutes. If you don’t, there’s a good chance that your cake might stick to the sides. But of course, if that happens, just grab a sharp, thin-bladed knife and run it along the sides before popping it out.
Rich and sweet, the cake was more like a sponge or chiffon cake than a thick fudgy brownie. If your taste runs toward the decadent kind, you might want to check our recipe on Pierre Herme’s 5-Ingredient Chocolate Cake.
This cake is much fluffier, with a decent crumb pattern that made it like a chocolatey sponge cake. It’s a little stickier on the bottom; almost like sticky date pudding.
The baking does yield a rather large cake, but you can’t ever have too much chocolate cake, after all. Share the love with your family and friends—and maybe only reveal the secret ingredient to them after they’ve showered you with praises for your baking prowess.
And in case you were wondering, mayonnaise is made from egg yolks and oil, so that’s your butter and eggs covered. If you’re intrigued by this recipe, why not give it a try? Let us know if this strange ingredient substitution works for you too.
Expected Damage: S$5 – S$6 per portion (feeds 8 pax)