Here at Great Eight Friends we love quality products and we especially love when they come from small, independent companies. One of our favorites is Sir Kensington's, a delightful condiment company changing our view of the world of ketchups, mustards, mayos and other spreadable goodness.
We also love to get together to have Gr8 Fun, so we decided to make an entire meal using the various Sir Kensington products...and how much fun we had!
- Debbie made two variations of Deviled Eggs for our appetizer.
- Kyle whipped up an herby salad dressing to top butter lettuce (a personal favorite).
- Jurga prepared the main course of burgers and oven fries.
- And I made a Chocolate Cake. And the secret is....drum roll please...mayonnaise in the batter!
Jurga was kind enough to host this shindig at her beautiful home and the guys came over after work to enjoy some Gr8 Food. As dinners go, it was simple food...but made with the BEST ingredients. Which is always the way we should eat.
Sir Kensington's is a delightful young company whose motto is, "More Refined Because It's Less Refined." If you have any sense of humor at all, visit their website. Their products are of serious quality but they don't take themselves too seriously. It is a young, fun company.
All the recipes will be posting soon on the blog. But today we are starting with dessert!
Because sometimes you just have to have a "backwards dinner."
Chocolate Mayonnaise Cake
- 2 ounces bittersweet chocolate,, chopped, do not exceed 61% cacao
- 2/3 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1 10-ounce jar Sir Kensington's mayonnaise
- 2 large eggs plus one egg yolk
- 1 teaspoon vanilla extract
- 10 ounces bittersweet chocolate, chopped, do not exceed 61% cacao
- 1 1/2 cups (3 sticks) unsalted butter,, at room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- Preheat oven to 350ºF.
- Butter the bottom of each of the 3 8-inch round cake pans, then line with parchment paper cut to size.
- Combine the chopped chocolate and cocoa powder in a medium sized heat-proof bowl.
- Add 1 3/4 cups boiling water and whisk until the mixture is totally incorporated. Set aside to cool a bit. (At this point I just wanted to drink this fragrant chocolate mixture!)
- In another bowl whisk together the flour, baking soda, and baking powder.
- With your electric mixer, beat the sugars and the mayonnaise in large bowl until well blended, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition, then add the egg yolk and beat until well blended.
- Beat in vanilla extract.
- To the sugar and egg mixture, add 1/4 of the flour mixture and blend, then add 1/3 of the chocolate mixture and blend. Continue alternating until everything is well blended. Occasionally scraping down sides of bowl.
- Divide the batter evenly among the three cake pans.
- Bake cakes until a tester inserted in center comes out clean, about 30-35 minutes.
- Cool cakes in pans on racks for 10-15 minutes.
- Run a knife between the edge of the cake and the pan to loosen it, then carefully invert the cakes onto racks to cool completely.
- Place chopped chocolate in a microwave safe bowl or large glass measure cup.
- Heat the chocolate in the microwave on 50% power for 2 minutes.
- Stir. Microwave for 1 more minute, stir well.
- Continue microwaving in 30 second intervals and stirring until the chocolate is melted. Be very careful, you don't want to burn the chocolate.
- Combine the butter and the powdered sugar in a large bowl and beat on with an electric mixer on high speed until smooth and creamy.
- Beat in vanilla.
- Add melted chocolate and beat until the frosting is smooth and completely incorporated.
- Put about a Tablespoon of frosting in the center of the platter or cake plate you are using. Then place 1 cake layer on this (to hold the cake on the plate). Spread 3/4 cup frosting over the top of the layer to the edges.
- Top with 2nd cake layer and again spread 3/4 cup of frosting on the top of the layer.
- Place the 3rd layer on top of the first two and spread the remaining frosting over the top and sides of cake.
- Decorate as desired. Or leave it just as a delicious, moist and tempting chocolate cake!
Gr8 Decorating Tip:I had hosted a party with a Gold and White theme and had some leftover edible gold flakes...YES! Some gold is edible! So I sprinkled some of the flakes on top...Easy and Elegant!
Gr8 Do-Ahead Tips:
- The cake layers can be made up to a month ahead of time, wrapped individually in plastic wrap, sealed in freezer bags and frozen. Defrost before using.
- Or you can make the entire cake the day before. Cover with a cake dome and serve at room temperature.
For Your Gr8 Shopping Convenience:
If you are interested in the edible gold, I got mine from Amazon. And it goes a very long way. We used it at the White and Gold party for the Margaritas and then on the cake and I still have about 3/4 of the shaker left!
Just to let you know, Great Eight Friends earns a small fee for items purchased through this link.