Well, it gets better. I've made this kind of chocolate cake - once out of desperation - only to find it was a great idea to substitute mayo for butter. I was about to pass on the video and recipe until I saw the cool update Bon Appetit came up with to create one awesome presentation: a chocolate collar to wrap around the cake.
Here's the new cookbook and already discounted at Amazon:
Ready for Dessert: My Best Recipes by David Lebovitz
Review from Bon Appetit: Trained as a baker in France and Belgium, Lebovitz spent 12 years in the pastry department at Chez Panisse (his strongest baking influence was Lindsey Shere, founding pastry chef of the restaurant). He has authored three cookbooks including Room for Dessert and The Perfect Scoop. The Paris-based baker also writes an award-winning blog, davidlebovitz.com, where he shares recipes, cooking tips, and his picks for culinary experiences in La Ville-Lumiere.
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Here's the demo on how easy it is to dress up a holiday cake or use this chocolate collar band on this cake:
Chocolate Mayonnaise Cake
From: Bon Appetit magazine
10 to 12 servings
INGREDIENTS
Cake:
• 2 ounces bittersweet chocolate (do not exceed 61 percent cacao), chopped
• 2/3 cup unsweetened cocoa powder
• 13/4 cups boiling water
• 23/4 cups all purpose flour
• 11/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup (packed) dark brown sugar
• 1 1/3 cups mayonnaise (do not use reduced- fat or fat-free)
• 2 large eggs
• 1 teaspoon vanilla extract
Frosting:
• 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 3 cups powdered sugar, sifted (measured, then sifted)
• 1 tablespoon vanilla extract
Special equipment:
• Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
DIRECTIONS
* Mayonnaise replaces the oil that is typically used in chocolate cakes. It makes this cake — which would make the ideal birthday cake — incredibly moist and tender.
Cake:
Preheat oven to 350 degrees F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 21/3 cups for each).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on rack 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks and cool completely.
Frosting:
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water; let chocolate cool until lukewarm, stirring occasionally.
Using electric mixer, beat butter in large bowl until smooth and creamy. Add powdered sugar and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Cut cake into wedges and serve.
Do ahead: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
Here's the new cookbook and already discounted at Amazon:
Ready for Dessert: My Best Recipes by David Lebovitz
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