Chocolate Mayonnaise Cake

Assalamualaikum dan selamat petang semua. Hari ni teringin nak makan kek, lepas masak terus sediakan bahan2...tetiba mixer bunyi lain macam je. Alamak jadi ketidak kek ni. Nasib baik testing dulu...terus pendamkan niat nak buat kek yg diidam2kan. Tanpa berlengah, saya pun cari resepi kek yg mudah yg tak menggunakan mixer, cuma godek2 jek. Cari punya cari, jumpalah resepi yg menarik yg buat saya teruja nak mencubanya. Bila tngk bahan2, lagilah mudah..takyah guna telur dan butter/minyak, malahan ada mayonis lagi. Dalam hati dok fikir, menjadi ke kek ni? Bila dah tertanya2 dlm hati ni, lagilah tak sabar nak mencuba dan merasa.

Saya pun buat jelah ikut bahan2 dan cara2nya. Alhamdulillah kek ni menjadi dngn jayanya...rasanya...mmng sedap sangat. Kalau kawan2 nak rasa tu, kenalah buat sendiri. Kalau ada kerajinan yg lebih tuuuu..bolehlah buat chocolate buttercream frosting sekali...tentu lagi sedapkan. Saya nak cepat merasa, so buat kek botak jelah..cuma tabur badam sebelum di bakar....mmng best. Terima kasih pada penyumbang resepi, kawan2 boleh singgah diSINI.



Ingredients:

• 2 cups flour*
• 1 cup sugar
• 6 Tbsp cocoa powder*
• 1/4 tsp salt*
• 2 tsp baking soda*(*stifed)
• 1 cup mayonnaise
• 1 cup cold coffee-Yatie guna nescaffe 3in1 bancuh dngn air
  
• 1 teaspoon vanilla

Method:

1. Preheat the oven to 350 degrees (175 degrees C) and grease two 6″ rounds, two 8″ rounds, or a 9×13″ baking dish.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
3. In another large bowl, stir together the mayonnaise, coffee, and vanilla.
4. Beat in the dry ingredients gradually, scraping down the sides of the bowl often.
5. Pour the batter into the cake pans and bake 25-35 minutes. Keep an eye on the cake and don’t let it over-bake, otherwise it’ll be dry.

Chocolate buttercream frosting (for a 6″ cake):

• 1 cup solid vegetable shortening
• 1 cup butter, softened
• 3/4 cup cocoa powder
• 6-7 cups powdered sugar

To make the frosting:

1. Cream together the butter and shortening. Gradually beat in the cocoa powder, powdered sugar, and rum. If the consistency is too stiff, add a dash of milk to thin the icing.
2. To decorate the cake, first apply a thin layer of frosting to the cake. It should be a little thicker than a normal crumb coat so that you don’t see the colour of the cake underneath. Then, using a 1M decorating tip, work from the inside out to create the roses, piping in circles around the centre point and spanning the side of the cake. Create the roses on top with the same method, making them about the same size as the ones along the sides. Fill in the holes with simple stars or swoops.