Chocolate Mayonnaise Sheet Cake

• doses: 12 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour 20 minutes

Ingredientes

For the cake

Butter, for greasing the pan

2 cups (242g) all-purpose flour

1 cup (120g) unsweetened Dutch processed cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup (177ml) hot water

2 tablespoons (30g) instant coffee powder or instant espresso powder

2 large eggs

1 cup (220g) sugar

1/2 cup (100g) brown sugar, lightly packed

1 cup (260g) mayonnaise

1 tablespoon vanilla extract

For the frosting

1/2 cup (80g) finely chopped semisweet or bittersweet chocolate

1/2 cup (113g) unsalted butter

2 tablespoons (30g) unsweetened Dutch processed cocoa powder

1 cup (130gm) powdered sugar

1/2 cup heavy cream

Instruções

Preheat the oven: Preheat the oven to 350°F (180°C). Brush a 9x13-inch sheet pan with a little butter and set aside.

Mix the dry ingredients: In a medium bowl, stir together the all-purpose flour, cocoa powder, baking powder, baking soda and salt until evenly combined. Set aside. Simply Recipes / Annika Panikker

Mix wet ingredients: In a glass measuring cup, add the instant coffee to the hot water. Mix until dissolved and set aside. Simply Recipes / Annika Panikker

Beat the mayonnaise and sugars: In a large mixing bowl, beat the mayonnaise and white and brown sugars using an electric beater just until pale and creamy.

Add the eggs: Add the eggs one at a time and beat well. Make sure to scrape down the sides of the bowl with a spatula periodically to ensure everything is getting incorporated. Pour in the vanilla and beat to mix. Simply Recipes / Annika Panikker

Fold the wet and dry ingredients together: Roughly divide the dry ingredients in thirds and add the first third to the egg mayonnaise mixture with half of the hot coffee. Beat until combined. Add the second part of the dry ingredients with the other half of the hot coffee and beat well. Add the final third of the dry ingredients and give it a good mix. The batter should be neither stiff nor runny. Simply Recipes / Annika PanikkerSimply Recipes / Annika Panikker

Bake the cake: Pour the batter into the prepared tin and bake at 350°F (180°C) for 28-30 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet cake batter but sticky chocolate crumbs). Let the cake cool completely before frosting. Simply Recipes / Annika PanikkerSimply Recipes / Annika PanikkerSimply Recipes / Annika PanikkerSimply Recipes / Annika Panikker

Informação Nutricional

• Calorias: 546 kcal
• Gordura Total: 33 g
• Gordura Saturada: 13 g
• Gordura Insaturada: 0 g
• Colesterol: 74 mg
• Sódio: 429 mg
• Carboidratos Totais: 58 g
• Fibra Alimentar: 2 g
• Açúcares Totais: 38 g
• Proteína: 5 g