Chili-chocolate cake with mayonnaise

Chili-chocolate cake with mayonnaise

Based on 7 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
45 ml
chili-coconut mayonnaise (divided)
41⅔ g
flour
30 g
unsweetened cocoa powder (divided)
tsp
baking soda
tsp
baking powder
tsp
salt
½
eggs
33⅓ g
sugar
50 ml
water
83⅓ g
confectioner’s sugar
16⅔ ml
milk
butter for greasing
MetricImperial

Utensils

oven, 2 large bowls, hand mixer with beaters, rubber spatula, baking pan, bowl, piping bag

How-To Videos

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How to level cakes

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How to Prepare a Cake Pan

Nutrition per serving

Cal537
Fat18 g
Protein8 g
Carb78 g
  • Step 1/4

    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.
    • 41⅔ g flour
    • 13⅓ g unsweetened cocoa powder
    • tsp baking soda
    • tsp baking powder
    • tsp salt
    • ½ eggs
    • 33⅓ g sugar
    • 33⅓ ml chili-coconut mayonnaise
    • 50 ml water
    • oven
    • 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.

  • Step 2/4

    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.
    • 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.

  • Step 3/4

    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.
    • 16⅔ g unsweetened cocoa powder
    • 83⅓ g confectioner’s sugar
    • 16⅔ ml milk
    • 11⅔ ml chili-coconut mayonnaise
    • bowl
    • 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.

  • Step 4/4

    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!
    • 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!

    Chili-chocolate cake with mayonnaise

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