Moist Chocolate Cake with Chocolate Ganache Frosting

Once again I have proven that I'm best at disappearing acts. My last post was almost a month ago and it took me a great deal of willpower to post this. :D Well, I have been feeling lazy for weeks already due to my condition (which I will be blogging about in the near future) and all I wanna do is sleep and play. Actually, this recipe has been drafted weeks ago but I was too lazy to edit the pictures to go with it. But I'm just glad that this is now live and this blog is updated.

Anyway, who doesn’t love moist chocolate cake?

I know I shouldn’t have asked that question since everyone loves chocolate cake especially the moist one. Many weeks ago, I discovered this chocolate cake recipe after my husband asked me that we bake a chocolate cake. Actually, we have tried baking a different recipe before but I wanted to try something new (and easier) so my search led me to this.

This recipe is easier to make in the sense that it doesn’t call for butter, salt and eggs but instead use mayonnaise. What? Mayonnaise in a cake? That is the reaction I got not just from the husband but also from my aunt who used to bake cakes for a living. But determined to prove that it is possible to come up with a chocolatey cake using a cup of mayonnaise, I whipped a batch praying that it will indeed work out.

Thankfully it did and guess what? We made two already and my aunt requested that we make another one (and double the recipe to yield more). :D

So without further ado, here is the recipe:

Moist Chocolate Cake Recipe
Ingredients	Instructions
2 cups flour (all purpose flour is okay, but you can find cake flour, it would be better) 1 ½ cup sugar ½ cup cocoa powder 1 tsp baking soda 2 tsp baking powder 1 ½ cup water 1 cup mayonnaise 1 tsp vanilla extract	1. In a bowl, mix mayonnaise and sugar until smooth 2. Combine flour, cocoa, baking soda and baking powder. It’s up to you if you’d like to sift or dry whisk. Just make sure all four ingredients are well mixed. Both works for me. 3. Add a third of the flour mixture to the mayonnaise mixture 4. Add 1/2 of the water required. Now don’t be discouraged if it looks sloppy once the water is added. It’ll come together, pinky swear. 5. Repeat #3 and #4 until the flour mixture and water has been added to the mayonnaise mixture. Add the vanilla extract last. 6. Pour into a well greased pan and bake at 350F for 40-50 mins for cakes and 12-15 minutes for cupcakes. Make sure to tap the pans used to let the air out before baking, okay?

Moist Chocolate Cake Recipe

Ingredients

Instructions

2 cups flour (all purpose flour is okay, but you can find cake flour, it would be better)

1 ½ cup sugar

½ cup cocoa powder

1 tsp baking soda

2 tsp baking powder

1 ½ cup water

1 cup mayonnaise

1 tsp vanilla extract

1. In a bowl, mix mayonnaise and sugar until smooth

2. Combine flour, cocoa, baking soda and baking powder. It’s up to you if you’d like to sift or dry whisk. Just make sure all four ingredients are well mixed. Both works for me.

3. Add a third of the flour mixture to the mayonnaise mixture

4. Add 1/2 of the water required. Now don’t be discouraged if it looks sloppy once the water is added. It’ll come together, pinky swear.

5. Repeat #3 and #4 until the flour mixture and water has been added to the mayonnaise mixture. Add the vanilla extract last.

6. Pour into a well greased pan and bake at 350F for 40-50 mins for cakes and 12-15 minutes for cupcakes. Make sure to tap the pans used to let the air out before baking, okay?

For the ganache frosting, I got the recipe from the container of Goya’s Dark Chocolate powder.

Chocolate Ganache Frosting
Ingredients	Instructions
8.5 ounces (240g) Goya Dark Chocolate bar cut into small pieces 1 cup (240ml) all purpose cream 1/4 cup butter (60g)	Place the chopped Goya Dark Chocolate bar in a medium sized stainless steel or heat proof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the coiling cream over the chocolate and allow to stand for five minutes. Stir until smooth. When ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Garnish with chopped hazelnuts.

Chocolate Ganache Frosting

Ingredients

Instructions

8.5 ounces (240g) Goya Dark Chocolate bar cut into small pieces

1 cup (240ml) all purpose cream

1/4 cup butter (60g)

Place the chopped Goya Dark Chocolate bar in a medium sized stainless steel or heat proof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the coiling cream over the chocolate and allow to stand for five minutes. Stir until smooth. When ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Garnish with chopped hazelnuts.