www.odlums.ie /recipes/chocolate-mayo-cake/

What you need:

  • 275g/10oz Odlums Self Raising Flour
  • 50g/2oz Cocoa
  • Pinch of Bread Soda
  • 275g/10oz Caster Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla Essence
  • 225g/8oz Mayonnaise
  • 300ml / 2/3 pt Cold Water

Filling

  • 75g/2oz Butter
  • 175g/6oz Icing Sugar (sieved)
  • 3 tablespoons Cocoa (sieved)
  • 2 tablespoons Warm Water
  • For dusting
  • Icing Sugar

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 7/8"/18/20cms sandwich tins.
  2. Sieve the flour, cocoa and bread soda into a bowl. In a separate large bowl beat the sugar, eggs and vanilla essence. Next beat in the mayonnaise.
  3. Finally, alternately, beat the flour mixture and water into the mayo mixture, starting with flour mixture and finishing with flour mixture!
  4. Divide between the two prepared tins and bake for about 40 minutes until firm to the touch and well risen.
  5. Remove from oven and allow to sit in tins for about 5 minutes, then, transfer to a wire tray to cool.
  6. Meanwhile, beat the Ingredients for filling together. When cake is cold use to sandwich the two halves together.
  7. Dust with icing sugar on top

Chocolate Mayo Cake

Category

Cakes

Cook Time

40 mins

What you need:

  • 275g/10oz Odlums Self Raising Flour
  • 50g/2oz Cocoa
  • Pinch of Bread Soda
  • 275g/10oz Caster Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla Essence
  • 225g/8oz Mayonnaise
  • 300ml / 2/3 pt Cold Water

Filling

  • 75g/2oz Butter
  • 175g/6oz Icing Sugar (sieved)
  • 3 tablespoons Cocoa (sieved)
  • 2 tablespoons Warm Water
  • For dusting
  • Icing Sugar

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 7/8"/18/20cms sandwich tins.
  2. Sieve the flour, cocoa and bread soda into a bowl. In a separate large bowl beat the sugar, eggs and vanilla essence. Next beat in the mayonnaise.
  3. Finally, alternately, beat the flour mixture and water into the mayo mixture, starting with flour mixture and finishing with flour mixture!
  4. Divide between the two prepared tins and bake for about 40 minutes until firm to the touch and well risen.
  5. Remove from oven and allow to sit in tins for about 5 minutes, then, transfer to a wire tray to cool.
  6. Meanwhile, beat the Ingredients for filling together. When cake is cold use to sandwich the two halves together.
  7. Dust with icing sugar on top
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