300 g (250 ml) Crosse & Blackwell Tangy Mayonnaise
5 ml vanilla essence Chocolate Icing:
100 g butter or margarine, softened
250 g (500 ml) icing sugar, sifted
30 ml cocoa, sifted
30 ml hot water
5 ml vanilla essence
25-40 ml milk,
Beacon Chocolate, to decorate
Method
Preheat oven to 165ºC. Grease and line 2x 20 cm cake pans, dust with flour.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda and salt. Set aside.
Mix together the warm coffee, mayonnaise, and vanilla essence.
Fold wet and dry mixture together until just combined. Do not overmix.
Equally divide mixture into cake pans and bake for 30-35 minutes, or until when a skewer is inserted and comes out clean.
Meanwhile for the icing; Using an electric beater; cream butter and gradually add the icing sugar and mix until light and creamy. Dissolve cocoa powder in hot water and add to icing. Add vanilla essence and gradually add milk 10 ml at a time; until a spreading consistency is reached, if too stiff, gradually add more milk. Set aside covered in a cool area.
Once cakes are baked through, allow to stand for 5 minutes before removing from the cake pans. Turn out onto a cooling rack; upside down; and allow to cool
completely before icing, carefully remove baking paper. Cover with clean dishtowel.
Spread icing in an even layer on top of the first cake; then place the second cake on top. Then decorate the top with with icing.
Variations, Hints and Tips:
Use grated chocolate, sprinkles, or fresh berries for decorations on top of your cake.
Use a metal skewer to check the doneness of the cake after 30 minutes in the oven.
Alternatively, gently press in the centre of the cake; if it springs back slightly the cake is cooked.
If using fresh fruit or berries on the cake for decoration, top just before serving and remove before storing. The fruit will cause moisture and make the cake soggy when stored overnight.
