Cake, I Love You – Jill O’Connor
July 17, 2017 by Jenny
Cake, I Love You: Decadent,
Delectable, and Do-able Recipes by Jill O’Connor offers 60
divinely decadent recipes that will appeal to home bakers of all
levels. Organized by flavor profile (banana, coconut, chocolate,
caramel, spice, fruit) and level of difficulty, each chapter in
this cookbook from baking master Jill O’Connor presents only one
problem that I can see – you will want to make each and every cake.
Can you have too much cake? Never!
As I started to go through the recipes, I found myself saying “I
need to make this one” “and this one” and “this one”. Absolutely
gorgeous photographs and exquisite flavor combinations make this a
must have for any baker. White Chocolate Lemon Walnut Cake, a
stunner of a Lemon Bomb Cake, and a Pink Lady Applesauce Cake with
Apple Cider Caramel Glaze are just a few examples. Since it is the
middle of July and we are in the middle of planning a move, I
haven’t had a chance to make the White Chocolate Lemon Walnut Cake
– but that will be first up on my list.
Jill has events planned please see our calendar for more details. You may ask – do we really need another cake cookbook – and the answer is yes, irrefutably yes, you need this one. Jill is the author of many books on sweet treats many of which are indexed for our members.
Special thanks to Chronicle and the author for sharing the Old-Fashioned Chocolate Mayonnaise Cake recipe with our members. Be sure to head over to our contest page to enter to win a copy of this beautiful book.
Old-Fashioned Chocolate
Mayonnaise Cake
SERVES 8 TO 12
When I need an easy, foolproof, and thoroughly addictive chocolate cake in a hurry, or when I want to make an ordinary day feel like a special occasion, this is the chocolate cake I turn to every time. It is luxuriously rich, yet surprisingly light in texture. I’ve baked easy sheet cakes, cupcakes, and classic double-layer cakes using this batter, and I’m never disappointed. Mayonnaise cakes were popularized in the late 1930s by Hellman’s, a well-known maker of mayonnaise, who promoted their product as a more economical substitution for butter and eggs. Since mayonnaise is simply an emulsion of eggs and oil with a dash of vinegar, it works beautifully. Although tasty enough to eat plain or simply sprinkled with confectioners’ sugar, I love to slather this cake with Melted Chocolate Bar Frosting, which takes 5 minutes to whip together from pantry staples-all you really need is a bowl, a wooden spoon, and a little muscle.
2 cups [280 g] all-purpose flour
3/4 cup [60 g] natural cocoa powder (see page 13)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp fine sea salt
2 cups [400 g] granulated sugar
2 eggs
1 cup [240 g] mayonnaise (do not use low-fat)
2 tsp vanilla extract
1 tsp instant espresso powder or instant coffee granules
1 1/3 cups [320 ml] boiling water
MELTED CHOCOLATE BAR FROSTING
1 cup [180 g] semisweet chocolate chips
1 cup [180 g] milk chocolate chips
1/2 cup [110 g] unsalted butter
1 cup [240 g] sour cream
1 tsp vanilla extract
1/8 tsp fine sea salt
2 to 3 cups [240 to 360 g] confectioners’ sugar, sifted
Position a rack in the center of the oven. Preheat the oven to
350°F [180°C]. Coat a metal 9-by-13-in [23-by-33-cm] cake pan or
two 9-in [23-cm] round cake pans with nonstick cooking spray. If
using 9-in [23-cm] round pans, line the bottoms with parchment
paper.In a medium bowl, sift together the flour, cocoa powder,
baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment,
beat the granulated sugar and eggs together at medium-high speed
until light and fluffy, 3 to 4 minutes. Beat in the mayonnaise and
vanilla until smooth.
Decrease the mixer speed to low and beat in half of the dry
ingredients just until combined. Stop the mixer and scrape down the
sides of the bowl.
In a small bowl, stir together the espresso powder and boiling
water. Add half of the espresso mixture to the batter and beat on
low speed just until the batter is smooth, 5 to 10 seconds. Add the
remaining dry ingredients and beat just until combined. Beat in the
remaining espresso and beat just until smooth. The batter will be
somewhat thin. Scrape the batter into the prepared pan(s) and
spread evenly with a spatula.
Bake for 22 to 25 minutes, until a wooden skewer inserted into the
center of the cake comes out clean. Transfer the pan(s) to a wire
rack and let cool completely, about 30 minutes.
To make the frosting: In a large microwave-safe bowl,
combine the semisweet and milk chocolate chips with the butter.
Microwave on high for 1 minute. Stir together until the butter and
chocolates are completely melted and smooth. If not completely
melted after 1 minute, heat again in 15-second increments, stirring
between each, until smooth and shiny. Using a large balloon whisk
or a wooden spoon, stir in the sour cream, vanilla, and salt. Beat
in 2 cups [240 g] of the confectioners’ sugar, just until smooth
and spreadable. Let the frosting set for a few minutes at room
temperature, as it will firm up a little as it cools. If a thicker,
sweeter, frosting is desired, beat in the remaining 1 cup [120 g]
confectioners’ sugar.
To finish the cake: For a sheet cake, leave the cake in the pan
and spread the top with the frosting. Cut into squares and serve.
If making a layer cake, place one layer on a cake plate or cake
stand and spread with one-third of the frosting. Top with a second
layer and spread the remaining frosting evenly over the top and
around the sides of the cake. Cut into wedges and serve. To store,
cover the sheet cake with plastic wrap or aluminum foil.
Store the layer cake in a tightly covered cake carrier. Both will
keep at room temperature for up to 3 days.
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