Week 39 - “Down-home” Chocolate Mayonnaise Cake with Cinnamon buttercream and Ganache Glaze
As the year winds to a close I’m getting into the “non-traditional” recipes in RLB’s cake bible. This one is a classic mayonnaise cake, made with Hellman’s instead of the eggs, butter or oil. The recipe was quick to put together, and the cake had a nice even moist texture and held together really well. But it tasted more like supermarket cake than anything I’ve baked this year, and not in a totally good way. The chocolate flavor was there, but ultimately not satisfying. RLB says to use non-alkalized cocoa, which I didn’t have, so that may be part of it.
The filling for this cake is a new buttercream recipe from America’s Test Kitchen which I wanted to try because it was so simple. You just heat eggs + sugar to the point at which they’re safe to use (160 degrees), then beat into a thick meringue and beat in softened butter. I added a few tablespoons of cinnamon, hoping for a real strong cinnamon bite in the filling to balance out the chocolate cake, but I think I probably should have toasted the cinnamon in a small bit of melted butter rather than adding it in to the eggs. The buttercream was good, but actually not sweet enough for me and also a bit too heavy. This was the first cake in a while that I ate a slice of and found myself eating more not because it was so good but because it was not quite satisfying.