Chocolate Yuzu Cake
This twist on a Southern classic is absolutely addicting. Dating back to World War II, this cake uses mayonnaise in place of the oil or butter. We couldn't help but wonder what it would be like to replace traditional mayonnaise with Yuzu Mayo. The result is a deliciously moist cake with delicate floral citrus undertones.
**We searched through many chocolate cake recipes and fell in love with the "Chocolate Mayonnaise Cake" recipe from Serious Eats. The Chocolate Buttercream recipe is courtesy of Ina Garten.
For the Cake:
3 large eggs
1 1/2 cup + 1 tablespoon sugar
1 tablespoon vanilla extract
1 1/4 cups Yuzu Mayo
2 cups all-purpose flour
1/4 teaspoon baking powder
1 3/4 teaspoons baking soda
3/4 cups + 1 tablespoon dutch-process cocoa powder
1/2 teaspoon salt, generous
1 1/3 cups hot water
For the Chocolate Buttercream:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon yuzu juice (optional)
For the cake, preheat oven to 350°F. Grease and flour two 9" cake pans.
Using an electric hand or stand mixer, beat the eggs and sugar in a large bowl on medium-high speed until thick and very light in color; about 6 to 8 minutes. Don't be shy about this—you can't overbeat whole eggs like you can with whites.
Add the mayonnaise and vanilla extract, and beat on medium speed until combined.
Add the flour, baking powder, baking soda, cocoa powder and salt, and beat on low speed until combined. The mixture will look thick and fudgy.
Add the water and mix on low speed until it's incorporated. The batter will be much thinner. Pour the batter into the prepared pans and bake for about 30 minutes (check it at about 25 minutes), or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool on a rack, in their pans, for 10 to 15 minutes or until they are cool enough to handle. Invert them onto the rack and allow them to finish cooling to room temperature.
To make the chocolate buttercream, chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
For the Chocolate Buttercream, using an electric hand or stand mixer, beat the butter in a large bowl on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.. On low speed, add the chocolate and yuzu juice to the butter mixture and mix until blended. Don't whip!
To frost the cake, place 1 layer of cake, flat side up, on a large plate. With a knife or offset spatula, spread a third of the frosting over the top. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.