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Ingredients
- 2 c. warm water
- 4 ounce cocoa pwdr
- 11 ounce mayonnaise
- 14 ounce sugar
- 1 Tbsp. baking soda
- 1 tsp salt
- 14 ounce cake flour
- 1 quart heavy cream
- 1/4 c. coconut rum - (to 1/3 c.)
- 2 lb semisweet chocolate minced Mandarin orange sections Grated coconut Shaved chocolate
Directions
- For the Cake: Place warm water an cocoa pwdr in the bowl of a mixer with a paddle. Mix till blended. Add in mayonnaise. Blend till creamy. Add in sugar, baking soda, mix well. Add in the flour in three batches, mix only till blended. Pour into a pan which has been sprayed with cooking spray, bake at 350 degrees for 30 to 40 min.
- For the Ganache: Bring cream to a boil. Remove from the flame. Whisk in coconut rum, and minced chocolate. Stir till all the chocolate has melted and set aside to cold.
- To Assemble: Once the cake has cooled, take a slicing knife and even out the top of the cake. From this one layer we will make four.
- Spread a thin layer of ganache on the bottom layer, top with a layer of mandarin oranges which have been liquid removed from the juice and patted as dry as possible, a layer of freshly grated coconut and then another thin layer of ganache top. Repeat the process with the remaining 3 layers. Coat the top of the cake with a thin layer of ganache and garnish with mandarins and shaved chocolate.
- This recipe yields 1 nine-inch layer cake.
- Yield: 1 nine-inch cake
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