This recipe came from Maya Eyler, a cook who worked for me at Daniel. I don’t remember the story behind it, but I think it was a family recipe—which makes sense. It’s an old-style cake, using mayonnaise to ensure moistness. I make it as a sheet cake and use it as a component in several desserts. Baked in a cake pan for a little longer and layered with ganache or frosting, it could become a birthday cake, though.
Recipe information
Yield
makes one 12 x 8-inch sheet cake (or one 9 x 3-inch round)
Ingredients
Preparation
Step 1
Heat the oven to 375°F or 350°F on convection. Line a 12 x 18-inch rimmed baking sheet with a Silpat or parchment.
Step 2
Put the eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium-high speed, adding the sugar gradually. Beat until light and fluffy. Add the vanilla extract and mayonnaise and beat to combine.
Step 3
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together.
Step 4
Using a rubber spatula, fold and stir the dry ingredients into the egg mixture in batches, alternating with the water and beginning and ending with the flour mixture.
Step 5
Scrape the batter into the pan and spread it out evenly. Give the pan a rap or two on the counter to release any air bubbles. Bake until a tester comes out clean, about 10 minutes, rotating the pan halfway through baking. Let cool.
Step 6
Run a knife around the edge of the pan to release the cake before turning it out.
