This recipe came from Maya Eyler, a cook who worked for me at Daniel. I don’t remember the story behind it, but I think it was a family recipe—which makes sense. It’s an old-style cake, using mayonnaise to ensure moistness. I make it as a sheet cake and use it as a component in several desserts. Baked in a cake pan for a little longer and layered with ganache or frosting, it could become a birthday cake, though.

　　

Ingredients

makes one 12 x 8-inch sheet cake (or one 9 x 3-inch round)

　　2 large eggs

　　1 cup plus 2 tablespoons (225g) sugar

　　1 teaspoon (2g) vanilla extract

　　3/4 cup (160g) mayonnaise

　　1 1/2 cups (187g) all-purpose flour

　　1/2 cup (50g) unsweetened cocoa powder (preferably Valrhona), sifted

　　3/4 teaspoon (4g) baking soda

　　1/4 teaspoon (1g) baking powder

　　1/2 teaspoon (2g) coarse salt

　　3/4 cup (180g) water

　　

Step 1

Heat the oven to 375°F or 350°F on convection. Line a 12 x 18-inch rimmed baking sheet with a Silpat or parchment.

　　

Step 2

Put the eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium-high speed, adding the sugar gradually. Beat until light and fluffy. Add the vanilla extract and mayonnaise and beat to combine.

　　

Step 3

Whisk the flour, cocoa powder, baking soda, baking powder, and salt together.

　　

Step 4

Using a rubber spatula, fold and stir the dry ingredients into the egg mixture in batches, alternating with the water and beginning and ending with the flour mixture.

　　

Step 5

Scrape the batter into the pan and spread it out evenly. Give the pan a rap or two on the counter to release any air bubbles. Bake until a tester comes out clean, about 10 minutes, rotating the pan halfway through baking. Let cool.

　　

Step 6

Run a knife around the edge of the pan to release the cake before turning it out.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__