Kewpie Mayonnaise. Its popularity in Japan cannot be overstated. It’s a smoother, creamer mayonnaise, made with rice vinegar rather than distilled vinegar. With a sweet and tart taste it blends nicely into this recipe to produce a unique, light but rich chocolate cake.
If Kewpie isn’t easily available, you can of course substitute any old mayo – but there is something special about Kewpie, something that works so well with any food, with chocolate. Find it, try this recipe, you won’t be disappointed.
Ingredients (to make cake)
- 150g Japanese mayonnaise (Kewpie)
- 100g caster sugar
- 150g plain flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp bicarb soda
- 35g cocoa powder
- 150ml water
Ingredients (to make chocolate ganache)
- 100g dark chocolate
- 50ml cream
Preheat oven to 170ºC (fan-assisted 150ºC). Grease and line a loaf tin with baking paper. Set aside.
Whisk the mayo and sugar in an electric mixer on medium speed for 3 – 5 minutes until the sugar dissolves.
Sift together the flour, baking powder, bicarb soda and cocoa then add to the mayo mixture. Mix on low speed until combined.
Slowly add the water and mix until well combined.
Pour the mixture into the prepared cake tin and bake for 35 – 40 minutes. Allow the cake to cool in the tin before removing.
Place the chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate is melted and the mixture is well combined. Pour the chocolate ganache over the top of the cooled cake. Enjoy!