Chocolate Mayo Cake with Sour Cream Ganache
If you like moist cake and chocolate frosting that isn’t sickly sweet, this recipe is for you! I’ve been making Chocolate Mayo Cake with Sour Cream Ganache for many years. It’s a favorite go to that satisfies a chocolate craving, without being overly sweet. It’s the tangy mayonnaise that makes a very moist cake. Using sour cream in the chocolate ganache takes the sweet edge off of it and creates a very smooth and silky mouth feel. People are always surprised when I tell them that the cake and frosting contain what some consider unusual ingredients. Mayo? Sour Cream?
I usually prepare it as a cake made up of three layers, but today I chose to make them as birthday cupcake for my husband. Doing this allows me to share them with friends as well as helping me with portion control. However when we end up having one with coffee for breakfast, another with afternoon tea and then as a midnight snack…that blows away the goal of portion control. So it’s best for me to make 2 dozen and then get the majority of them out of the house by taking them to friends as a special treat.
This recipe has been a family favorite for years…I hope it will become one of your favorites too.
Chocolate Mayo Cake
Ingredients
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoons salt
- 3 large eggs
- 1 2/3 cup sugar
- 1 tablespoon pure vanilla extract
- 1 cup mayonnaise, full fat
- 1 1/3 cup cold water
Instructions
- Preheat oven to 350 degrees.
- Line cupcake tins with paper liners
- In separate bowl, sift together flour, cocoa, baking soda, baking powder, salt.
- In stand mixer bowl on high, beat eggs, sugar and vanilla for 3 minutes or until smooth and fluffy.
- Reduce speed to low and blend in the mayonnaise.
- With mixer on low, add flour mixture into the egg mixture one-third at a time. Alternating with the cold water. Beginning and ending with the flour mixture.
- Batter will be runny. Pour into cupcake liners. Fill 2/3rd full.
- Bake at 350 degrees for 18 - 20 minutes until toothpick inserted comes our clean.
- Cool completely before frosting with Chocolate Sour Cream Ganache
Notes
Chocolate Sour Cream Ganache Frosting
Ingredients
- 16 ounces semi sweet chocolate chips
- 2 tablespoons sugar, granulated
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, full fat
Instructions
- Set up double boiler over barely simmering water.
- Add chocolate chips to bowl/double boiler and slowly melt.
- Once melted, add sugar, salt and vanilla. Whisk until fully blended.
- Remove melted chocolate from the heat.
- Whisk in sour cream until fully blended. Ganache will be very loose while it is warm...but will set up and thicken as it cools.
- Place warm bowl of ganache in refrigerator for at least 30 minutes to cool it down.
- Remove ganache from fridge. Check to see that it's firmed up a bit. It will still be quite soft (not like a butter cream or cream cheese frosting). Whisk it again. If it's still super runny, pop it back into the fridge or even freezer to speed up the cooling process.
- Once ready, place the frosting into a piping back fitted with any tip you desire and frost the cupcakes.
- If desired, dust the tops of the cupcakes with metallic sprinkles. I dip a small paintbrush into the dust and tap it above the cakes.
Notes
