Macaroni Grill Style Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Cake1.50 tbsp Vanilla Extract 2 cup Mayonnaise, regular (mayo) 2 cup (8 fl oz) Regular Coffee, brewed from grounds 2.25 tsp Baking Soda 0.50 cup Cocoa, dry powder, unsweetened 1.75 cup Granulated Sugar 2 cup Swans Down Cake Flour (Enriched) Whipped Cream1 cup Heavy Whipping Cream3 tablespoons powdered sugarMacaroni Grill Chocolate Ganache Sauce1 cup Heavy whipping cream1 tablespoon unsalted butter2 cups chocolate chipsEspresso Ganache1 cup Heavy Cream2 tablespoons unsalted butter2 tablespoons granulated sugar8 ounces semi-sweet chocolate1 tablespoon instant espressoPecan Pieces
Makes 9 servings
Preheat convection oven to 325 degrees (350 for conventional oven).
Spray and flour a 9x9 cake pan. Or line 9x9 pan with parchment paper.
Place mayonnaise, coffee, and vanilla into mixing bowl with whisk attachment. Mix until well blended. For cake mix, sift together the flour, baking soda, and cocoa in another mixing bowl. Add sugar and mix well by hand. Sift in cake mix into liquid’s bowl. Blend well with mixer, fitted with paddle attachment, scrapping bowl, DO NOT OVER MIX!
Pour batter into a sprayed and floured 9x9 cake pan. Bake for approximately 60 minutes. Slightly under-bake. Bake on cookie sheet to prevent bottom from overcooking. Cool at room temperature. NEVER REFRIGERATE!
For Whipped Cream – chill very clean mixer bowl in freezer. Use balloon whisk on mixer. Put cream and powdered sugar in chilled mixing bowl. Start mixing on low and gradually work up to the high whip setting on mixer. Mix until stiff peaks are achieved.
For Espresso Ganache
In a 2.5 quart saucepan - heat heavy cream with butter and sugar over medium heat until just boiling. Stir while heating to dissolve sugar. Watch closesly, do not let boil over.
Break chocolate into one ounce pieces and place into a shallow bowl. Add the espresso to bowl with the chocolate pieces.
Pour the cream mixture over the chocolate and espresso. Use a plate and cover the bowl tightly for 10 minutes.
After 10 minutes, whisk ganache until combined, melted, and smooth.
Macaroni Grill Chocolate Ganache Sauce – Bring heavy cream and butter to a “near” boil in saucepan. Remove from heat. Pour mixture into a bowl. Stir in chocolate chips until melted and smooth. Cool slightly before serving.
Plating instructions
Plate a slice of slightly warm cake (microwave for 15-30 seconds if necessary). Cover cake piece with warm ganache. Add whip cream along 2 sides of cake piece. Sprinkle pecan pieces over ganache. Serve.
Cooled cake may be frozen, wrapped tightly in saran wrap, for up to 2 months. Thaw at room temperature or defrost in microwave.
Preheat convection oven to 325 degrees (350 for conventional oven).
Spray and flour a 9x9 cake pan. Or line 9x9 pan with parchment paper.
Place mayonnaise, coffee, and vanilla into mixing bowl with whisk attachment. Mix until well blended. For cake mix, sift together the flour, baking soda, and cocoa in another mixing bowl. Add sugar and mix well by hand. Sift in cake mix into liquid’s bowl. Blend well with mixer, fitted with paddle attachment, scrapping bowl, DO NOT OVER MIX!
Pour batter into a sprayed and floured 9x9 cake pan. Bake for approximately 60 minutes. Slightly under-bake. Bake on cookie sheet to prevent bottom from overcooking. Cool at room temperature. NEVER REFRIGERATE!
For Whipped Cream – chill very clean mixer bowl in freezer. Use balloon whisk on mixer. Put cream and powdered sugar in chilled mixing bowl. Start mixing on low and gradually work up to the high whip setting on mixer. Mix until stiff peaks are achieved.
For Espresso Ganache
In a 2.5 quart saucepan - heat heavy cream with butter and sugar over medium heat until just boiling. Stir while heating to dissolve sugar. Watch closesly, do not let boil over.
Break chocolate into one ounce pieces and place into a shallow bowl. Add the espresso to bowl with the chocolate pieces.
Pour the cream mixture over the chocolate and espresso. Use a plate and cover the bowl tightly for 10 minutes.
After 10 minutes, whisk ganache until combined, melted, and smooth.
Macaroni Grill Chocolate Ganache Sauce – Bring heavy cream and butter to a “near” boil in saucepan. Remove from heat. Pour mixture into a bowl. Stir in chocolate chips until melted and smooth. Cool slightly before serving.
Plating instructions
Plate a slice of slightly warm cake (microwave for 15-30 seconds if necessary). Cover cake piece with warm ganache. Add whip cream along 2 sides of cake piece. Sprinkle pecan pieces over ganache. Serve.
Cooled cake may be frozen, wrapped tightly in saran wrap, for up to 2 months. Thaw at room temperature or defrost in microwave.
Nutritional Info Amount Per Serving
- Calories: 574.4
- Total Fat: 36.2 g
- Cholesterol: 13.5 mg
- Sodium: 565.6 mg
- Total Carbs: 61.3 g
- Dietary Fiber: 1.6 g
- Protein: 3.1 g
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