Chocolate cake milkshake

Chop about seven ounces of 70 percent dark chocolate; some goes in the cake and some in the frosting.

Whip the eggs, sugar and vanilla extract in a stand mixer until pale and fluffy.

Whisk the cake flour, Dutch processed cocoa, baking soda, baking powder and salt together in a bowl.

Add the mayonnaise to the whipped eggs, then the dry ingredients, mixing slowly.

Stream in the coffee and mix until the batter is silky smooth.

Divide between two nine inch cake pans lined with parchment.

Bake at 350F for about 25 to 30 minutes.

For the frosting, whisk the powdered sugar, unsweetened cocoa and salt together, then beat in the softened salted butter and the hot coffee.

Melt four ounces of the dark chocolate in the microwave and mix it into the frosting.

Cool the cakes upside down on a wire rack so the domes flatten.

For the fudge sauce, stir sugar, cocoa powder and an equal amount of water until roughly dissolved, then reduce in a pan until sticky and thick.

Glue the first layer to a cake stand with a little frosting, spread frosting over it, add the second layer and frost the top and sides.

Blend softened vanilla ice cream, a generous slice of the cake and a dollop of the fudge sauce, and pour into a tall glass.

Top with another slice of cake.

Thin with a little skim milk if it comes out too sweet, blend again and pour into smaller serving glasses.