Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Baking > Chocolate and Lemon Cake

Chocolate and Lemon Cake


This cake has a surprise ingredient – mayonnaise! Yes – really! It makes a deliciously moist, dense cake and, if you think about it, the mayo is just replacing the eggs and butter – it just seems a strange thing to use in baking. Anyway, it’s well worth trying and is delicious served warm or cold. If you’re using the crème fraiche topping (which I would strongly recommend) then you do need to store it in the fridge. This also works well with a chocolate fudge topping.

COOKS:  IN 30-40 minutes


250g self-raising flour
50g good quality cocoa
½ teaspoon baking powder
200g caster sugar
200mls cold water
200g full-fat mayonnaise
2 teaspoons vanilla extract
200mls crème fraiche
4 tablespoons lemon curd


Line the base of a 20-22cm loose-bottomed, round tin with baking parchment.

Sieve the flour, cocoa and baking powder into a bowl.

Add the sugar and stir briefly.

Next, add the water, mayonnaise and vanilla extract and then whisk well with an electric whisk for 2 minutes, until really smooth.

Transfer the mixture to your prepared tin and bake towards the top of the oven for 30-40 minutes (200C), until the cake is firm to the touch.

Whilst the cake is cooking, make the topping by gently combining the crème fraiche and lemon curd.

Place in the fridge to firm up.

Remove the cake from the oven and leave until it is completely cold, before spreading with the topping.

Decorate with a little grated lemon zest