Wednesday, March 17, 2010
This chocolate cake is sooo moist and delicious i just love it! I ve been baking it since a teenager and got the recipe from my friends mom who we all called - Aunty Jenny. She was the best cook (still is a brilliant one) in our church. We loved to go eat at her house and it was always a treat to chat to her in her kitchen while she cooked :) This cake is always asked for by my husband whenever i ask him what cake he would like for his birthday or he'll ask for it sometimes when he just feels like something nice and baked and chocolatey. And so of course I used this as one of the cakes for my daughter's fancy tea party.
The basis of this cake is a good mayonaise -which sounds disgusting to be put in a chocolate cake! I have even had people refuse to try it because they heard mayo is in it! but once they do - there is no turning back and they come back for seconds. It is really that good.
It is better made with a normal (wheat) self raising flour but can be made with a wheat-free flour of your choice. The cake itself keeps well in an airtight container for 5 or so days. And really is nearly as delicious on the 5th day as on the 1st!
AUNTY JENNY'S CHOCOLATE CAKE
2 cups self raising flour (or wheat free flour)
2/3 cup of cocoa
1 & 1/4 teaspoon bicarb
1 & 1/2 teaspoons baking powder
1 & 2/3 cup of sugar
1 teaspoon vanilla ess
1 cup (good quality mayonaise- like crosse and blackwell)
1 & 1/3 cup cold water
Sift and combine the first 4 ingredients and set aside.
Beat sugar, eggs and vanilla on high speed for 3 minutes or until light and fluffy
Now beat in the Mayonaise slowly
Beating constantly add the flour mixture and the water alternatively - Beginning and ending with flour
Pour into 2 cake tins (roughly 22cm) greased and floured
Bake @ 180 degrees celcius for 30 - 35 min or until the sides start to pull away from the tin
Cool in tins for 10 min before turning out onto racks
Once cooled decorate as desired