Mayonnaise Chocolate Cake

Because. New-Years resolutions are so overrated.

Let’s face it, it is February and we can finally bid adieu to all our New-Years resolutions that involved becoming vegan and living sugar-free. Hallelujah the January guilt is over! And just to celebrate, let’s delve into something truly delectable, a cake made with mayonnaise… Okay, that sounds much more interesting that it really is. What is mayo made of? Eggs and oil. What do we put into cakes? Eggs and oil. Science! So why substitute diabetes in a bottle (also known as mayo) for the fresh stuff? Well, wonder above wonder the mayo makes this cake decadently rich, heavy and juicy. Paired with the ganache icing, this one hits you in the gut with dreams of happiness, song and (deca)dance. Just be sure to make this baby when you have some people who can help you finish it, otherwise you WILL do it yourself. Oh what the hell, I might just have mine for breakfast, lunch and dinner today, eggs are full of protein so it really is almost health food. 😉

Ingredients:

-650 ml Cake flour

-120ml Cocoa powder

-10ml good quality coffee powder

-5ml Salt

-5ml Bicarbonate of Soda

-300ml Mayonnaise (tangy or sweet, make your pick)

-400ml Water

-5ml Vanilla Essence

For the ganache:

-250ml Double cream

-300g Dark chocolate (chopped)

-100g Milk Chocolate (chopped)

Method:

Preheat oven to 180 degrees and line and seal a round baking tin with wax paper. Butter tin thoroughly (including wax paper). Mix the dry ingredients and then add wet ingredients one by one whilst mixing. the measurements may look strange but a bit here and touch there won’t make a difference, so don’t stress. Combine well. Bake about 45-50 minutes or until a toothpick comes out clean. Leave to cool, it’s going to take quite a long time as the cake is so moist, so it will actually be a good idea to leave it in the fridge for a while. When cake has cooled, only then take on the ganache. Bring the cream to a boil, take off the stove and add chopped chocolate stirring until you have a pot of shiny, molten yumminess. Before you drench the cake be sure to remove it from the cake tin, once you pour the ganache, it’ll be difficult to move again. When pouring, imagine the ganache is like chocolate lava, you may want to pour and pour and pour, but eventually your cake will have drowned and the lava will keep on running over the table tops and onto the floor. It’s a fine balance, so be careful. That’s it. lick out the pot and cut yourself a piece of rich, moist and decadent chocolate heaven!

Happy eating! 😉


Prep time: 20 minutes

Cooking time: 1 hour

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