Taste_of_the_South_-_October_2019

Chocolate

Mayonnaise Cake

MAKES 1 (13X9-INCH) CAKE

(photo on page 79)

Replacing eggs with mayonnaise in the

batter—an old Southern trick—gives this

cake an airy yet moist texture. The waves

of fl uff y chocolate frosting are simply the

cherry on top.

1 cup mayonnaise*, room temperature

1 cup whole milk, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup sugar

¼ cup Dutch process cocoa powder

2 teaspoons baking soda

Chocolate Frosting (recipe follows)

Garnish: chocolate curls (see Kitchen

Tip), chopped toasted pecans

1. Preheat oven to 350°. Line a 13x9-inch
   baking pan with parchment paper, letting
   excess extend over sides of pan.


2. In a large bowl, whisk together
   mayonnaise, milk, and vanilla. In a
   medium bowl, whisk together flour,
   sugar, cocoa, and baking soda. Gradually
   add flour mixture to mayonnaise mixture,
   stirring until well combined. Pour batter
   into prepared pan, smoothing top.
   3. Bake until a wooden pick inserted in
   center comes out clean, 28 to 30 minutes.
   Let cool completely in pan on a wire
   rack. Using excess parchment as handles,
   remove from pan. Spread Chocolate
   Frosting onto cooled cake. Garnish with
   chocolate shavings and pecans, if desired.

*We used Hellmann’s Real Mayonnaise.

Chocolate Frosting

MAKES 4 CUPS

1½ cups unsalted butter, softened

½ teaspoon kosher salt

4 cups confectioners’ sugar, divided

2 tablespoons whole milk, divided

¾ cup chopped semisweet chocolate,

melted and slightly cooled

1. In a large bowl, beat butter and salt
   with a mixer at medium speed until
   creamy, about 1 minute. Gradually
   add 2 cups confectioners’ sugar and
   1 tablespoon milk, beating until smooth,
   about 1 minute total. Gradually add
   remaining 2 cups confectioners’ sugar
   and remaining 1 tablespoon milk, beating
   until smooth and fluffy. Add melted
   chocolate, and beat until well combined
   and very fluffy, 3 to 5 minutes. Use
   immediately.

Sweet Potato

Chocolate Bread

MAKES 1 (9X5-INCH) LOAF (photo on page 81)

This combination may sound a little odd,

but the rich sweetness of sweet potato is

a delicious balance to the dark cocoa.

2 cups all-purpose flour

2 teaspoons ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 (15-ounce) can sweet potato purée

1¼ cups firmly packed light brown

sugar

½ cup unsalted butter, melted

2 large eggs

1 tablespoon vanilla extract

¼ cup extra-dark cocoa powder*

Chocolate Glaze (recipe follows)

1. Preheat oven to 350°. Spray a 9x5-inch
   loaf pan with baking spray with flour.


2. In a large bowl, whisk together flour,
   cinnamon, baking powder, baking soda,
   and salt. In medium bowl, whisk together
   sweet potato purée, brown sugar, melted
   butter, eggs, and vanilla. Pour sweet
   potato mixture into flour mixture, and
   fold just until combined.


3. Transfer 2 cups batter to a medium
   bowl; fold in cocoa until combined.
   Spoon chocolate batter into prepared
   pan, smoothing top. Spoon sweet
   potato batter on top of chocolate
   batter, smoothing top.


4. Bake until a wooden pick inserted
   in center comes out clean, 1 hour and
   10 minutes to 1 hour and 15 minutes.
   Let cool in pan for 10 minutes. Remove
   from pan, and let cool completely on a
   wire rack. Drizzle Chocolate Glaze over
   cooled cake.

*We used Hershey’s Special Dark Cocoa.

85 TASTE OF THE SOUTH | OCTOBER 2019

KITCHENTIP

Tocreatechocolatecurls,microwave

a chocolateblockin5-secondintervals

untilslightlysoftened,about 10 seconds.

Shaveintocurlsusinga Y-shapedpeeler.