Chocolate mayonnaise depression cake with whipped coffee ganache
Binging with Babish · ♥ 24.4K likes · 477.7K views · 16 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g hot coffee
- 40 g cocoa powder
Combine 200 g of hot coffee with 40 g of cocoa powder to bloom it and let it cool to about room temperature.
Chocolate mayonnaise cake batter
- 2 whole eggs
- ⅔ tsp baking soda
- ½ tsp kosher salt
- ½ tsp baking powder
- 225 g sugar
In a stand mixer, combine the eggs, baking soda, salt, baking powder and sugar and paddle until light and fluffy.
- 1½ tsp vanilla paste
- 145 g mayonnaise
Flavour the egg mixture with the vanilla paste and the mayonnaise.
Alternate adding the flour and the coffee mixture until a batter forms.
- 170 g all purpose flour
Pour into a cake pan and bake at 350F for about 30 to 35 minutes until baked through.
- 6 oz heavy cream
- ½ oz corn syrup
- 1 tsp instant espresso powder
Heat the heavy cream, corn syrup, instant espresso powder and a little salt to a bare simmer.
- salt
- 8 oz dark chocolate
Pour over 8 oz of chopped dark chocolate, let sit 30 seconds to a minute, then stir to combine.
- whiskey bourbon cream
If it separates, add a little alcohol and agitate; if it breaks again, whisk in about a teaspoon and a half of mayonnaise, which is an emulsifier, to bring it back.
- 1½ tsp mayonnaise
Turn the cake out onto a cake stand and frost; work the firm frosting until it is smooth and silky again.
Frosting the cake