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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.

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Yuzu Deviled Eggs with Nori Sea Salt

An addicting new take on deviled eggs!


6 eggs

¼ cup Hotaru Yuzu Mayonnaise

¼ tsp wasabi or Chinese hot mustard

1 tbsp shiso leaves, chopped (optional)

Nori Sea Salt from Mendacino Sea Salt, as garnish


Cover eggs completely with cold water in a medium saucepan and bring to a boil, covered. Turn off heat and let eggs sit with the lid on for 12 minutes. Remove eggs with a slotted spoon and place into a bowl of ice water. Let eggs sit for 5 minutes to stop cooking.

Peel eggs and cut lengthwise. Carefully remove the yolks and mash in a bowl with a fork. Add yuzu mayo, wasabi or Chinese mustard and shiso (if desired) and mix until smooth. Put mixture in a piping bag and pipe it back into the egg whites. Garnish with Nori Sea Salt.


Yuzu Mayo from Hotaru Foods


In 2003, The New York Times named yuzu as “the darling of chefs.” Over the past decade, this delectable hybrid of the Ichang papeda lemon and a sour mandarin orange has grown in popularity making it both the darling of chefs and home cooks alike. With its delicate notes of lemon, lime and grapefruit, yuzu is the ideal citrus for both savory and sweet preparations.

Hotaru Foods is harnessing the power of this little knobby fruit and combining it with the decadence of Japanese Style Mayonnaise. Think Kewpie, but better. Made with freshly harvested eggs, pure yuzu juice and soybean oil, this preservative-free mayonnaise is absolutely luscious with a bright pop of citrus. Coming in an easy to use squeeze bottle, Yuzu Mayo is perfect anywhere you would use traditional mayonnaise.

Yuzu mayonnaise is fantastic in any seafood preparation. Add a kick to tartar sauce or as a binder for crab cakes.  How about yuzu coleslaw on a fried fish sandwich? However, there is nothing like enjoying the simplicity of using it as a dip for rich, buttery steamed artichokes.

For a sweet treat, substitute Yuzu Mayo for traditional mayonnaise in a classic Southern Chocolate Mayonnaise Cake!

10.2 ounces
Hotaru Foods
$9.00 (Currently Sold Out)


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5655 College Avenue, Oakland, CA 94618
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