Chocolate-mayonnaise cake with cherries and dark-chocolate ganache

August 19, 2016 (Last Updated: February 8, 2019)
Chocolate-mayonnaise cake with cherries and dark-chocolate ganache

An unusual ingredient to add to a chocolate cake, but it makes it wonderfully moist and decadent!

Print Recipe

Chocolate-mayonnaise cake with cherries and dark-chocolate ganache

Serves: 6
Cooking Time: 1 hour 30 mins

Ingredients

  • 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
  • TOPPINGS
  • 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)

Instructions

1

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.

2

For the cake, preheat the oven to 180°C. Grease two 18cm-round cake tins generously with cooking spray or line with baking paper.

3

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.

4

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.

5

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.

Notes

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.

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August 19, 2016 (Last Updated: February 8, 2019) By
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