DUKE'S CHOCOLATE MAYONNAISE CAKE – DUKE'S MAYO
Anyone plagued with an insatiable sweet tooth has tried dozens of chocolate cake recipes and will assure you that no two chocolate cakes are exactly alike. From airy, bakery-style cakes to dense homemade pound cakes, the spectrum of tastes and textures associated with chocolate cakes is vast, and every cake lover has a different go-to recipe. While there are a million ways to make a chocolate cake, there is one essential quality that every cake lover can agree on: the best chocolate cake is a moist chocolate cake. We’re talking about the kind of rich, mash your fork down and the cake sticks to it moist. The kind of chocolate cake so rich in flavor and texture that the only other thing you could possibly need is a cold, tall glass of milk to wash it down.
Provided by Duke's Kitchen
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F, grease and flour two 8″ cake pans.
- Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well.
- Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).
- Pour batter into cake pans and bake for 30 minutes or until done.
- Cool on wire racks and frost with Duke’s chocolate frosting or your favorite frosting.
- For Duke’s chocolate frosting, in the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioner’s sugar alternately with milk until icing reaches a spreadable consistency
Nutrition Facts : ServingSize
COPYCAT HELLMAN'S BEST FOODS MAYONNAISE RECIPE
One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream. Source: Top Secret Recipes Unlocked by Todd Wilbur.
Provided by Todd Wilbur
Total Time 15 minutes0S
Prep Time 7 minutes30S
Cook Time 7 minutes30S
Number Of Ingredients 7
Nutrition Facts : Calories 90 calories
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