Prue Leith’s velvety chocolate cake is perfectly moist thanks to one unusual ingredient

Indulge in Decadent Chocolate Hazelnut Cake this Easter with a Surprising Ingredient

As Easter approaches, consider crafting the perfect chocolate dessert for your celebratory gathering. Achieving a moist and airy texture is paramount for chocolate cakes, as dryness can detract from the overall enjoyment. This Easter season, elevate your baking with a recipe that guarantees a delightfully spongy and enduringly moist chocolate hazelnut cake.

The Secret Ingredient: Mayonnaise

Celebrated baker Prue Leith’s chocolate hazelnut cake recipe, designed to serve 12, incorporates an unexpected component to ensure a consistently moist and flavorful cake. This recipe utilizes mayonnaise, a condiment more commonly associated with savory dishes, to achieve its signature texture. Mayonnaise, often used to enhance sandwiches or potato dishes, might seem like an unusual addition to dessert baking, but its inclusion is key to the cake’s exceptional quality.

Mayonnaise’s role in baking gained traction during World War II when eggs and dairy items were rationed. Composed of simple ingredients – oil and egg yolks – mayonnaise effectively substitutes traditional oil in chocolate cake recipes. This substitution not only maintains moisture but can also enhance the cake’s texture.

The lecithin present in egg yolks, a naturally occurring fatty substance, contributes to a more velvety crumb when combined with flour. Using mayonnaise instead of standard oil can result in a noticeably softer and more succulent cake. Since mayonnaise solely consists of oil and egg yolks, it does not impart any distinct flavor to the cake, ensuring the rich chocolate taste remains dominant. Furthermore, it plays a crucial role in preventing a dry, crumbly texture. Utilizing high-quality cocoa powder is also essential for achieving an intense and satisfying chocolate flavor in your bake.

Prue Leith’s Chocolate Hazelnut Mayonnaise Cake Recipe

Cake Ingredients:

• 160g mayonnaise
• 200g self-raising flour
• 200g caster sugar
• 1 tsp baking powder
• 30g cocoa powder
• 1 tsp vanilla extract

Filling and Topping Ingredients:

• 100g hazelnuts
• 150g caster sugar
• 300ml double cream
• ½ 220g jar hazelnut praline caramel (or preferred caramel sauce)

Baking Instructions:

1. Preheat oven to 180°C (350°F). Prepare two 20cm (8-inch) sandwich tins by lining the bases and sides with baking parchment.
2. In a bowl, whisk the cocoa powder with 200ml of boiling water until smooth. Set aside to cool.
3. In a separate large bowl, combine mayonnaise, flour, caster sugar, baking powder, and vanilla extract. Use an electric whisk to mix until well combined.
4. Once the cocoa mixture has cooled, incorporate it into the batter and mix thoroughly.
5. Divide the cake batter evenly between the prepared tins.
6. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. Monitor closely to prevent overbaking.
7. Remove cakes from the oven and allow them to cool completely in the tins.

Hazelnut Praline Topping Preparation:

1. To prepare the topping, place hazelnuts on a piece of oiled foil.
2. In a small saucepan over medium heat, melt the sugar to create a caramel.
3. Pour the hot caramel over the hazelnuts and leave to cool and harden completely.
4. Once cooled, break the caramel-coated hazelnuts into pieces and blitz in a food processor until you achieve a praline consistency.

Assembling the Cake:

1. Whip the double cream until soft peaks form. Gently stir in the hazelnut praline caramel sauce, reserving two tablespoons for drizzling.
2. Spread half of the caramel cream mixture evenly over the bottom cake layer. Drizzle the reserved caramel sauce over the cream.
3. Carefully place the second cake layer on top.
4. Spread the remaining caramel cream evenly over the top layer.
5. Decorate the outer edge of the cake by sprinkling the hazelnut praline around it.
6. Slice and serve this delightful chocolate hazelnut mayonnaise cake. Enjoy!