Nola Chocolate Cake


  • (335g) 630ml SUPREME cake flour
  • (40g) 110ml cocoa powder
  • (320g) 380ml SELATI castor sugar
  • 5ml salt
  • 8ml bicarbonate of soda
  • 300ml NOLA mayonnaise
  • 400ml water
  • 5ml vanilla essence
  • 250ml cream
  • 200g dark chocolate, chopped chocolate shavings for garnish


  • Preheat oven to 180°C and line a 23cm round baking tin with wax paper. Sift together the flour, cocoa powder, castor sugar, salt and bicarbonate of soda.  Give it a good mix to combine. In a separate bowl, stir together the mayonnaise, water and vanilla essence.  Add the liquid to the sifted ingredients and stir to combine. Pour into the prepared baking tin. Bake for 45 minutes, until a cake tester comes out clean. Leave to cool in the tin (overnight in the fridge is best).
  • To prepare the ganache, bring the cream to the boil and add the chopped chocolate. Stir until smooth and leave to cool.  Pour over the cake.  It’s easiest to do this by placing the cake on a wire rack, so that the excess can drip off. Sprinkle over the chocolate shavings and enjoy.

General info


15 minutes


45 minutes

Ready In:

1 hour