Candy ‘Till Ya Puke Cake – A Family Favorite
A deep, dark chocolatey cake that is moist and almost custard-like, while still being light. The mayonnaise is an unlikely key ingredient that makes this cake so full-proof and special. The crumb is delicate, but sturdy enough to hold any kind of icing you wish to spoon on. This recipe makes 3 9-inch round layers (for a tall layer cake) or one 11 x 15-inch sheet cake. To avoid over mixing, I make this cake by hand and not with my high-powered stand mixer. Gently mixing the ingredients is important, as over mixing will result in a poor rise of the cake.
This cake has been a ‘hit’ at my house for almost a decade. Kids love it, teens go wild over it! I personally, am not a fan, although I sure enjoy making this cake.
This cake is comprised of six components:
1. The cake. The cake itself needs to be at least three layers high. We want that “wow” factor here and when you want a cake to stand out, make it tall. This cake is my Mayonnaise Chocolate Cake.
2. Whipped Chocolate Buttercream. You’ll need TWO BATCHES of this icing for this project. I used my whipped chocolate buttercream to fill this cake, to crumb coat it, and to add some whimsy and balance by piping swirls and stars. I used a large star tip for all the piping.
3. Cookies and Cream Buttercream. The entire cake is iced with a thick layer of Cookies and Cream Buttercream icing. This icing is really good, everyone loves it, and it provides a nice contrasting backdrop to the chocolate drizzles.
4. Ganache. I used a fresh batch of ganache to make the “drip” of this cake. It’s a bit tricky to make a good drip on a cake. The temperature of the ganache is of the utmost importance. Based on my experience, a temperature of 80°F is perfect.
5) Whole Oreo cookies. I used cookies to make a little crown on the top of the cake. You could also put cookies around the bottom border of the cake.
6) M&M candies. My kids love it when I pile M&M’s in the middle of the cookie crown. I also sprinkle some M&M’s over the bottom border for balance and effect.
Shannon’s Dark Chocolate Mayonnaise Cake
A deep, dark chocolatey cake that is moist and almost custard-like, while still being light. The mayonnaise is an unlikely key ingredient that makes this cake so full-proof and special. The crumb is delicate, but sturdy enough to hold any kind of icing you wish to spoon on. This recipe makes 3 9-inch round layers (for a tall layer cake) or one 11 x 15-inch sheet cake. To avoid over mixing, I make this cake by hand and not with my high-powered stand mixer. Gently mixing the ingredients is important, as over mixing will result in a poor rise of the cake.
Equipment
- Mixing bowls, large and medium
- whisk
- rubber spatula
- Parchment paper for lining pans
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 cup dark cocoa powder I use Hershey's "special dark".
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Egg/sugar mix:
- 4 eggs
- 2 cups dark brown sugar packed
- 1 1/2 cups mayonnaise I like to use a good mayo like Hellmann's, Duke's or Best Foods.
- 2 tsp vanilla extract
Liquids:
- 1 3/4 cup water
- 2 Tbs strong coffee
Instructions
- Preheat oven to 350°F. Prepare 3 – 8 inch round pans by coating the inside of each pan with shortening, then dusting with cocoa powder. I also like to cut pieces of parchment paper to match the bottom of each pan to ensure a 100% successful release. See video at the 3:41 mark for a visual.
- In a medium bowl combine the flour, cocoa powder, baking soda and baking powder. Stir to combine.
- In a large mixing bowl, whisk the eggs then add the mayonnaise. Whisk to combine. Add the dark brown sugar and whisk until smooth and caramel-like.
- Measure out 1 3/4 cups water and add 2 tablespoons strong coffee.
- Add 1/2 of the dry mixture to the egg/mayo/sugar mixture and stir gently. Add half the water/coffee and stir again.
- Repeat until all the ingredients have been incorporated. Add the vanilla and stir. It's best if this batter has a few small lumps in it. You do not need to stir until it's completely smooth.
- Pour batter into the prepared pans, and bake for 25-50 minutes.
- Cool cakes for about 10 minutes before turning them out on a cooling rack and peeling off the parchment paper.
- Make sure cakes are 100% cool before you ice them.
Video
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Cookies and Cream Buttercream Icing
This is one of my family's favorite icings ever. It's no surprise, as it's filled with cruncy, delectable bits of Oreo cookie and whipped up in a not-too-sweet buttercream made fluffy with the addition of heavy whipping cream. It tastes just like Cookies & Cream ice cream!
Ingredients
- 2 cups pulverized oreos 25 cookies, pulverized in a food processor
- 2 cups butter unsalted, softened (4 sticks)
- 4 cups powdered sugar
- 1/2 cup heavy whipping cream
- pinch salt
Instructions
- Using a food processor, pulverize 25 Oreos. This will make 2 cups of cookie crumbs.
- Using a heavy duty stand mixer, cream the butter until smooth. Add the powdered sugar, 1 cup at a time and mix until fluffy. Add the pinch of salt and the 1/2 cup heavy whipping cream. Beat for 1/2 minutes for a smooth and fluffy icing.
- Add the cookie crumbs to the buttercream. Mix just enough to incorporate. If the icing is too thick, add more cream.
- Use to ice a cake, cupcakes, or as a filling for whoopie pies or other cookie sandwiches.
Video
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Whipped Chocolate Buttercream
Light and airy – real melted semisweet chocolate makes this buttercream exceptionally decadent. Whipping this buttercream using a balloon whip make it as light as a cloud! It's almost like the inside of a 3-Musketeers bar!
Equipment
- glass bowl for melted chocolate
- small rubber spatula stirring melted chocolate
- heavy duty stand mixer with balloon whip attachment or hand mixer
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups unsalted butter
- 1 1/2 cups powdered sugar
- pinch salt
- 1 tsp vanilla extract
Instructions
Melting the chocolate
- Measure the chocolate chips into a glass bowl. Melt for 30 seconds, then stir chocolate chips even if they don't seem very warm yet. Pop them back in the microwave for 30 more seconds and stir again. Keep the chocolate chips clumped together in a little lump, them melt for 20 seconds. Stir well, then melt for 10 seconds. By this time the chocolate chips will be mostly melted, and the bowl will be very warm. Stir until the chocolate is completely melted and smooth.
- Make sure that the chocolate has cooled to room temperature before you proceed.
Whipping the icing
- Whip the butter and powdered sugar in the bowl of a high powered stand mixer – or with a hand mixer.
- Add the melted chocolate.
- Whip on high for about 3 minutes, using the balloon whip attachment (if you are using a stand mixer). This will make the buttercream light and cloud-like.
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Fresh Chocolate Ganache
Deceptively simple, this wonderful sauce is made from just two ingredients; equal parts chocolate chips and heavy whipping cream. Ever versatile – you'll find that this sauce takes on many shapes and textures as it cools and warms. For a "drip cake" aim to reduce the heat of this sauce to 80°F (26°C) before drizzling on your cake. This can be done by just leaving it at room temperature. After refrigerating, this sauce will be thick – like the center of a truffle. And yes, you can make truffles with this concoction!
Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups heavy whipping cream
- 1 tsp vanilla extract optional
- 2 Tbs liqueur – like Grand Marnier, schnaaps, rum, etc optional
Instructions
If mixing by hand:
- Using a medium bowl, pour the scalding heavy whipping cream over the chocolate chips. Stir with a whisk until fully mixed.
If using a food processor:
- Combine the chocolate and the scalding heavy cream in the bowl of your food processor. "Whir" until smooth.
- Temperature is of the utmost importance when deciding what to do with this ganache, so pay attention to the temperature of the ganache and adjust accordingly. A good temperature for making a drip cake, for example, is 80°F (26°C).
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