I baked my first Chocolate mayonnaise cake last weekend,
and for the first time with one of Rose´s cakes, I was
absolutely dissapointed, and I don´t think this is a cake I will
try to bake again.
The batter was a bit liquidy, and there was so little of it, that
I used just one pan.
The cake rose nicely,and domed a little; once cold, it remained
flat. The color was a nice dark brown, the texture reminded me
that of a pudding.  When you bit into it, it felt fudgy like.
But… i didn´t like it! I found it had an unappealing aftertaste
and mouthfeel… In my opinion the mayonnaise had too much
protagonism, and in a bad way.
Other “Tasters” also reported a “strange” taste, though they
couldn´t describe it (and I wouldn’t tell beforehand, of course).
I followed the exact insctructions, as always.  I used 1/2 tsp
less bicarbonate, as the only adjustement for the high altitude.
If not a measuring problem, what could have been the cause of
this too mayonnaisey-mayonnaisecake?

Silvia - 20 March 2013 10:12 PM

was absolutely disapointed…an unappealing aftertaste
and mouthfeel… In my opinion the mayonnaise had too much protagonism…the cause of
this too mayonnaisey-mayonnaisecake?

Interesting, I’ve never heard the word “protagonism” used in this way. You mean the mayonnaise taste was too assertive?

When I read the Cake Bible, I inferred from reading about this cake that Rose included it for the novelty of making a cake in this way, rather than because it was such a great cake. Or maybe I’m remembering the Cooks’ Illustrated version of this cake.  Regardless, I’ve never been tempted to make it.

I would think the success of the cake would depend a lot on the quality of the mayonnaise. What brand did you use?

I have made this recipe at least 3 times. I would not describe my results as you have. The batter I got was not runny and the final cake not fudgy. While I wouldn’t say this recipe is for everyone I think there is something about your method/ingredients affecting the outcome.

I followed the instructions as closely as possible, though it is always posiible
that I made a mistake.  I weigh the ingredientes, and the on ly change was
1/2tsp bicarbonate less.
I checked the package of the mayonnaise (Kraft), adn it says “natural flavour”,
but also “aderezo tipo mayonesa”, something like “mayonnaise-kind dressing”.
The ingredients list include, as it should be, vegetable oil and eggs, as well as
preservants,spices, vinegar, xantham, etc.
Anyway, I tried the recipe because I was curious, but I don´t think I will try
it again.
Thanks for your comments, Silvia.

Charles, yes, the mayonnaise flavour was assertive,
but I couldn’t remember a good word to describe it.
I’ll have to remember “assertive”, it is such a helpful word!
Kraft is a traditional, trustful (trustable) brand, isn´t it?
regards

Silvia - 25 March 2013 09:08 AM

Kraft is a traditional, trustful (trustable) brand, isn´t it?

I’m not a mayonnaise person, but I think that Hellmann’s is often regarded as the best. As for Kraft, Cooks Illustrated gave it a “Recommended with Reservations” and noted that “tasters complained of off-flavors, from “sweet onion” to “Kraft mac and cheese powder.”

“sweet onion” to “Kraft mac and cheese powder”

Charles,
It seems that Kraft was a bad choice!