1Heat oven to 350F. Grease and flour a Bundt pan. Set aside.
2Make cake: In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Add remaining ingredients and beat on medium-low speed until incorporated. Pour batter into prepared Bundt pan and bake until a toothpick inserted in cake comes out clean, 1 hour. Transfer to a wire rack and let cool 10 minutes.
3While cake is baking, prepare drizzle. In a saucepan, heat beer and cream over low heat. Add chocolate and whisk until completely melted. Turn off heat and set aside.
4After cake has cooled 10 minutes, poke lots of holes all around cake (a clean instant-read metal thermometer makes good-sized holes that aren’t too big. If you don’t have one, use a skewer instead. Just make sure not to poke all the way through). Ladle chocolate drizzle over the holes in cake until it has all soaked through. Let cake sit in pan another 20-30 minutes. To remove cake from pan, place a large flat cake plate over top, invert cake and carefully remove pan. Store cake covered at room temperature.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.