Here’s a dessert recipe that takes the cake.
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A winning chef creates a standout cake suited to special occasions — Chocolate espresso cake with caramel chocolate ganache buttercream frosting is impressive
RICHMOND, Va. (August 7, 2019)—Here’s a dessert recipe that takes the cake. Created by Dolester Miles, named Outstanding Pastry Chef by the James Beard Foundation in 2018, this chocolate cake has a secret ingredient.
“Instead of butter, I use Duke’s Mayonnaise,” says the renowned Birmingham, Alabama pastry chef, who discusses its benefits in baking in a TV commercial airing nationwide through September. “It’s nice and smooth and tangy.”
Since mayonnaise is primarily eggs and oil, two ingredients essential in baked goods, using it results in a rich, moist cake.
For the recipe, go to https://dukesmayo.com/espressocake
The recipe’s use of ingredients like espresso powder (typically found in grocery store coffee aisles), almond flour (gluten-free and made from blanched almonds) and cinnamon also provides a delectable taste twist: ideal for special occasions when you want a dessert that truly stands out.
For the more time-pressed, Dukesmayo.com features a chocolate cake recipe with fewer ingredients. For more, visit https://dukesmayo.com/chocolatecake
Either way, it’s hard to go wrong.
“Of course, the ultimate ingredient in any cake is love,” says Erin Hatcher, director of marketing of retail brands at Sauer Brands, Inc., the parent company of Duke’s. “But Duke’s Mayonnaise runs a close second.”
About Duke’s Mayonnaise
Based in Richmond, Virginia, Sauer Brands, Inc. is the parent company for the Duke’s family of products that include mayonnaise, sandwich relish and tartar sauce. An iconic southern brand, Duke’s Mayonnaise was created in 1917 by Eugenia Duke, who sold sandwiches featuring her homemade mayonnaise to soldiers training in South Carolina. Her original recipe has never been altered.