Foodie Call: Steak and Cake with Black Garlic Mayo

Ingredients

• 2 Egg Yolks (room temperature)
• 1 cup Neutral Oil (vegetable or canola oil, light flavor)
• 1 tsp Salt (fine sea salt)
• 1 tbsp White Vinegar (adds acidity for emulsion)
• 4 cloves Black Garlic (peeled and minced)
• 1 cup Black Garlic Mayonnaise (prepared from the ingredients above, used in cake batter)
• 1/2 cup Granulated Sugar (room temperature)
• 4 Large Eggs (room temperature)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 cup Unsweetened Cocoa Powder (high quality, unsweetened)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt (for batter)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 cup Hot Water (just off the boil)
• 4 oz Baker's Chocolate (chopped; melt before adding)
• 1 spray Cooking Spray (to coat the pan)
• 2 Scallions (thinly sliced for garnish)
• 2 pieces Steak (ribeye or strip) (about 8‑oz each, room temperature)
• 1 tbsp Olive Oil (for searing steak)
• to taste Salt (for steak) (coarse sea salt)
• to taste Black Pepper (for steak) (freshly cracked)

Instructions

1. Make Black Garlic Mayonnaise

   In the stand mixer bowl, whisk together the egg yolks, salt, and white vinegar until slightly thickened. With the mixer on low, slowly drizzle in the neutral oil a thin stream at a time until the mixture emulsifies into a smooth, glossy mayo. Finally, fold in the minced black garlic until evenly distributed.

   Time: PT20M

2. Melt Baker's Chocolate

   Place the chopped baker's chocolate in a saucepan over low heat. Stir constantly until fully melted and smooth. Remove from heat and let cool slightly.

   Time: PT5M

3. Combine Dry Ingredients

   In a separate bowl, sift together the all‑purpose flour, cocoa powder, baking soda, baking powder, salt, and black pepper. Set aside.

   Time: PT5M

4. Cream Sugar and Mayonnaise

   In the stand mixer, add the granulated sugar to the black garlic mayonnaise. Beat on medium speed until the mixture is light and fluffy, about 3–4 minutes.

   Time: PT5M

5. Add Eggs

   Add the eggs one at a time, beating briefly after each addition to incorporate fully.

   Time: PT2M

6. Incorporate Chocolate and Hot Water

   Pour the melted chocolate into the batter, followed by the hot water. Mix on low speed until just combined; the batter will be thin.

   Time: PT2M

7. Combine Wet and Dry Mixtures

   Gradually add the dry ingredient mixture to the wet batter, folding gently with a spatula until no streaks remain. Do not over‑mix.

   Time: PT3M

8. Prepare Baking Pan

   Spray the 9‑inch round pan with cooking spray, then dust lightly with cocoa powder. Pour the batter into the pan, smoothing the top with a spatula.

   Time: PT3M

9. Bake the Cake

   Place the pan in a pre‑heated oven at 350°F. Bake for 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT55M

   Temperature: 350°F

10. Cook the Steak

    While the cake cools, heat a skillet over medium‑high heat, add olive oil, and sear the steaks 4 minutes per side for medium‑rare (or to desired doneness). Season with coarse salt and freshly cracked black pepper.

    Time: PT8M

11. Serve

    Slice the chocolate‑black‑garlic mayo cake and arrange on plates beside the sliced steak. Garnish with thinly sliced scallions for a pop of freshness.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

9 g

Carbohydrates

46 g

Fat

26 g

Fiber

4 g

Ingredient Substitutions

• Instead of Neutral Oil: light olive oil, sunflower oil
• Instead of White Vinegar: apple cider vinegar, lemon juice
• Instead of Black Garlic: regular roasted garlic, garlic paste
• Instead of Black Garlic Mayonnaise: regular mayonnaise, vegan mayo
• Instead of Granulated Sugar: coconut sugar, brown sugar
• Instead of Large Eggs: egg replacer (for vegans)
• Instead of All-Purpose Flour: cake flour, gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: cacao powder
• Instead of Black Pepper: white pepper
• Instead of Baker's Chocolate: semi‑sweet chocolate
• Instead of Cooking Spray: butter, melted
• Instead of Scallions: chives
• Instead of Steak (ribeye or strip): sirloin, flank steak
• Instead of Olive Oil: vegetable oil, clarified butter

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Small Mixing Bowl
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• Saucepan
• 9‑inch Round Baking Pan
• Cooling Rack
• Skillet
• Tongs

Critical Steps — Do Not Skip

• Emulsify the oil into the egg yolks slowly to form a stable mayonnaise.
• Do not over‑mix the batter after adding the dry ingredients.
• Bake until a toothpick comes out with moist crumbs; over‑baking makes the cake dry.
• Sear the steak on high heat for a crust, then let it rest.

Chef Tips from the Video

• For an extra depth of flavor, roast the black garlic cloves at 250°F for 30 minutes before mincing.
• A pinch of smoked paprika in the batter adds a subtle smoky note that pairs with the steak.
• Dust the finished cake with a light sprinkle of cocoa powder just before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store leftover cake slices in an airtight container for up to 3 days.

Freezer: Wrap cake tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Do not leave the cake or steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the black garlic mayonnaise a day ahead; store in a sealed jar in the fridge.
• The cake can be baked a day early; reheat gently before serving.
• Steak is best served fresh, but can be cooked up to 30 minutes ahead and kept warm.

Frequently Asked Questions