An unusual ingredient to add to a chocolate cake, but it makes it wonderfully moist and decadent!
Chocolate-mayonnaise cake with cherries and dark-chocolate ganache
- DARK-CHOCOLATE GANACHE
- 250ml (1 cup) fresh cream
- 5ml (1 tsp) vanilla paste
- 350g dark chocolate, finely chopped
- CHOCOLATE-MAYONNAISE CAKE
- 5 large eggs
- 125ml (½ cup) mayonnaise (see ‘Cook’s tips’)
- 170g castor sugar
- 80g double-thick plain/Greek yoghurt
- 45g cocoa
- 180g self-raising flour
- 1 x 425g tin black pitted cherries in
- heavy syrup, drained
- 125ml (½ cup) fresh cream, whipped and sweetened
- ½ x 425g tin black pitted cherries in heavy syrup, drained (see ‘Cook’s tips’)
- 40g shortbread biscuits, crumbled
- 30ml (2 tbsp) chocolate chips
- handful fresh mint leaves (optional)
For the ganache, heat the 250ml (1 cup) cream and vanilla paste in a saucepan until warm, but not boiling. Remove from heat, pour over the chopped chocolate and stir until melted. Set aside to cool until firm and spreadable.
For the cake, preheat the oven to 180°C. Grease two 18cm-round cake tins generously with cooking spray or line with baking paper.
Using an electric whisk, beat together the eggs, mayonnaise and castor sugar, 2 minutes. Whisk in the yoghurt, cocoa and flour until smooth. Fold in the 425g cherries.
Divide the mixture between the 2 prepared cake tins and bake in the oven until a skewer inserted into the centre of each cake comes out clean, 20 – 25 minutes. Allow to cool in the tins, 10 minutes, before transferring to wire racks to cool.
Once the cakes have cooled and the ganache has thickened, you can assemble it. Spread a third of the ganache onto one cake. Top with the other cake and cover it with the remaining ganache. Add dollops of the 125ml (½ cup) whipped cream and garnish with the 210g tinned cherries, the biscuits, chocolate chips and fresh mint, if desired.
If your chocolate splits while it is still warm, add a splash of cream before whisking until smooth. Keep adding more cream to emulsify the mixture. White French-style mayonnaise works best when making this cake. Your 210g leftover tinned cherries will be delicious for breakfast served atop a bowl of muesli and yoghurt or creamy oats.