Chocolate Mayo Loaf Cake
Chocolate Loaf Cake recipe
Yield
12 servingsPrep
15 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 ¾ | teaspoons |
baking soda
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | cup |
water
cold |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 8.8 | ml |
baking soda
|
|
| 79 | ml |
cocoa powder
|
|
| 237 | ml |
water
cold |
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
mayonnaise
|
|
Directions
Preheat oven to 350℉ (180℃).
Butter a 9 inch by 5 inch loaf pan.
Line the bottom with wax paper and butter the wax paper.
You may also use two 8 inch round cake pans, line with butter wax paper.
In a large bowl, combine the flour, sugar, salt, baking soda, and cocoa and mix well.
[Or, whiz in food processor.] Add the water and vanilla and beat until smooth.
[Add and whiz.] Add the mayonnaise and beat until the batter is complete smooth and free of lumps.
[Add and whiz.] Transfer the batter to the pan and bake for 50 min for the loaf, 30 to 35 min for the layers, or until a cake tester comes out dry.
Cool for at least 20 min on a rack before removing from the pan.
Remove from the pan and peel off the wax paper.
The cake has such a rich fudgy taste that a little confectioners' sugar sprinkled over the top to give it a finished look is all that it needs.
