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CREAMY MOIST CHOCOLATE CAKE SURPRISE

Ingredients:

1 tsp (4 g) vanilla extract
1 cup boiling water
3/4 cup (63 g) cocoa powder
2 pc (100 g) MAGNOLIA BROWN EGGS
1/4 cup MAGNOLIA FULL CREAM MILK
1 cup (230 g) MAGNOLIA REAL MAYONNAISE
2 cups (240 g) MAGNOLIA ALL PURPOSE FLOUR
1-3/4 cups (350 g) sugar
1-1/2 tsp (6 g) BAKE BEST BAKING POWDER
1-1/2 tsp (7 g) baking soda
1/2 tsp (2.5 g) iodized fine salt

Chocolate Icing

3 packs (250 mL each) MAGNOLIA ALL PURPOSE CREAM
1 kg dark chocolate, chopped
2 tbsp (28 g) MAGNOLIA REAL MAYONNAISE

Procedure:

  1. Preheat oven to 160ºC (320ºF). Grease and line with baking/wax paper the bottom and sides of two 9-inch round pans. Set aside.
  2. In a small bowl, combine vanilla, boiling water and cocoa powder. Mix well and set aside to cool.  In a large bowl, combine eggs, milk and mayonnaise. Add the cocoa mixture, and then add flour, sugar, baking powder, baking soda and salt. Mix together until smooth. Pour batter into prepared pans. Bake for 30 minutes. Let cool.
  3. In a saucepan, warm cream over low fire until temperature reaches 110ºC (230ºF). Add dark chocolate and mix until very smooth in consistency. Add in mayonnaise and mix well. Cool for 4 hours or overnight in the refrigerator to achieve a spreadable consistency. Frost the sides and top of the chocolate cake with chocolate icing.

Makes 12 servings.

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