Chocolate raspberry cake secret: The mayonnaise magic

Moist chocolate cake with raspberries disappears to the last crumb every time. Everyone raves about this dessert and asks how I make it. When I mention that the secret lies in adding mayonnaise, some people look in disbelief. And yet, mayonnaise in cakes is nothing new; it's an ingredient in Easter babkas. It's hard to find it in chocolate cakes, but I recommend enriching your baked goods with it. It doesn't change the taste and can't overpower cocoa or chocolate, but it gives the cake a unique texture and moisture. Thanks to it, the cake is delicate and melts in your mouth.

This chocolate cake is perfect for any occasion. It's very simple to prepare, so even those not very versed in baking can handle it. Sweet raspberries perfectly contrast with the intense taste of chocolate. There are always many requests for the recipe, and I don't blame anyone because it’s hard to resist a second serving.

• 3 large eggs
• 3.4 fl. oz. of mayonnaise
• 3.5 oz. of potato flour
• 2.5 oz. of wheat flour
• 6 oz. of sugar
• 3 heaping tablespoons of cocoa
• 1 tablespoon of vanilla sugar
• 1.5 tablespoons of baking powder
• 7 oz. of raspberries
• a pinch of salt
• powdered sugar

Preparation:

          
1. In a bowl, beat the eggs with the sugar until fluffy.
2. Add the mayonnaise, then sift and add the flour, salt, cocoa, and baking powder. Gently mix to keep it fluffy.
3. Line the bottom of a springform pan with parchment paper. Grease the sides of the form and sprinkle with breadcrumbs.
4. Pour the batter into the prepared form. Arrange the raspberries on top, pressing them lightly into the batter.
5. Bake for about 40 minutes in an oven preheated to 340°F. To ensure the cake is baked, check it with a toothpick. If the toothpick comes out clean, the cake is ready.
6. After baking and cooling, remove the cake from the form. Sprinkle with powdered sugar and decorate with fresh raspberries.

The delicious chocolate cake with raspberries is now ready. You can serve it on its own or with ice cream. In the latter version, I recommend serving the cake warm. Enjoy!