Chili-chocolate cake with mayonnaise
oven, 2 large bowls, hand mixer with beaters, rubber spatula, baking pan, bowl, piping bag
How to level cakes
How to Prepare a Cake Pan
Nutrition per serving
- 41⅔ g flour
- 13⅓ g unsweetened cocoa powder
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ⅛ tsp salt
- ½ eggs
- 33⅓ g sugar
- 33⅓ ml chili-coconut mayonnaise
- 50 ml water
- 2 large bowls
- hand mixer with beaters
- rubber spatula
Preheat oven to 180°C/355°F. Add the flour, unsweetened cocoa powder, baking soda, baking powder, and salt to a bowl and stir to combine. In a second large bowl beat eggs and sugar until fluffy. Add chili-coconut mayonnaise and stir to combine at low speed. Add flour mixture and water alternating and carefully stir to combine until a smooth batter forms.
- butter for greasing
- baking pan
Grease a baking pan and transfer the batter into it. Bake at 180°C/355°F for approx. 30 – 35 min. Remove the cake from the oven and let cool down.
- 16⅔ g unsweetened cocoa powder
- 83⅓ g confectioner’s sugar
- 16⅔ ml milk
- 11⅔ ml chili-coconut mayonnaise
- rubber spatula
In the meantime, prepare the chocolate cream. Add remaining unsweetened cocoa powder, confectioner’s sugar, milk, and remaining chili-coconut mayonnaise to a bowl and stir until a soft cream forms. Let rest in the fridge.
- piping bag
Remove the cake from the baking pan and halve to get two cake layers. Transfer one cake layer onto a large plate and spread one third of the chocolate cream on it. Add the second cake layer on top and spread the remaining chocolate cream on top and if desired also around the sides. Enjoy!
Enjoy your meal!