Chocolate cake from scratch served with whipped cream over raspberry Cassis sauce.

cake5Here at the October Country Inn, we usually serve this chocolate cake for dessert with our Italian country dinner.  Check out the dining section of our website for more details about our Italian country dinner, including links to other recipes.  This chocolate cake recipe uses mayonnaise as a substitute for eggs and oil.  Be sure and use a real mayonnaise brand such as Hellmann’s.  Start by assembling the ingredients, a mixing bowl, and an eight inch round baking pan.  The ingredients are:

  • I cup of all-purpose flour
  • 1/2 cup of sugar
  • 1/4 teaspoon of baking soda
  • 3/4 teaspoon of baking powder
  • 2 heaping tablespoons of cocoa powder
  • 1 teaspoon vanilla
  • 1/2 cup of real mayonnaise
  • 1/2 cup of cold water
All ingredients ready to be mixed together.

All ingredients ready to be mixed together.

Before mixing the batter, spread a liberal coating of Crisco on the sides and bottom of the baking pan, place a small portion of flour in the pan and rotate up, down, and around to evenly coat the Crisco smeared area and dump out the remaining loose flour.  Once the baking pan is ready, place a sifter in a mixing bowl put in the flour, sugar, baking soda, baking powder, and cocoa powder and sift it all together.  To this dry pile of the sifted ingredients add the mayonnaise, water, and vanilla and mix it all together into a smooth batter.

Out of the oven and cooling.

Out of the oven and cooling.

Scrape the batter from the mixing bowl into the baking pan and spread it around until the thickness of the batter in the pan is more or less even.  Place in a preheated 350 degree oven and bake for 20 minutes.  After 20 minutes, check that a toothpick inserted into the middle comes out without any crumbs sticking to it.  Let cool.  If you duplicate the recipe and bake two cakes you can make a layer cake with your favorite frosting.  I recommend cream cheese.  But we serve it as a single slice (an 8 inch cake can be divided into 10 reasonable portions, or 8 more generous slices) with a raspberry Cassis sauce over the top and freshly whipped cream.  To make the raspberry Cassis sauce, place about 2/3 cup of raspberry preserves in a small pan and add a couple of tablespoons of Creme de Cassis.  Heat while mixing together and spoon over plated slices of chocolate cake before adding a dollop or two of whipped cream.