Chili-chocolate cake with mayonnaise

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Kristin

Kristin

Managing Editor

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
270 ml chili-coconut mayonnaise (divided)
250 g flour
180 g unsweetened cocoa powder (divided)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
eggs
200 g sugar
300 ml water
500 g confectioner’s sugar
100 ml milk
butter for greasing
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
537
Protein
8 g
Fat
18 g
Carb
78 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.
    • 250 g flour
    • 80 g unsweetened cocoa powder
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • eggs
    • 200 g sugar
    • 200 ml chili-coconut mayonnaise
    • 300 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.
    • 100 g unsweetened cocoa powder
    • 500 g confectioner’s sugar
    • 100 ml milk
    • 70 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!