It’s that time of year again. The sun has been out for twenty minutes. Aunty Marge has been sunbathing in the back garden and she’s somehow managed to go lobster red and blistered. You’ve bought the obligatory iceberg lettuce, three tomatoes and half a cucumber. You might even dig the barbecue out from the back of the shed and invite the neighbours round. Bring on those lazy, hazy, crazy days of summer. Then before you can say factor 50, the skies have clouded over again. The barbecue is off. And you remember that salad is AWFUL. That’s why we feed it to rabbits and tortoises for goodness sake. So what are you going to do with that gallon drum of mayonnaise that is now cluttering up the fridge? You could do coleslaw or save it for sarnies. But how about you make something that your loved ones will genuinely WANT to eat instead. Give them a treat and bake a chocolate mayonnaise cake. Deli-cioso!
Dressing to impress.
The idea of chocolate mayonnaise cake is not a new one, but in the olden days it was sometimes labelled as a ‘mystery ingredient cake’. You would make a game of it. Get everybody to taste some cake and then invite them to guess the mystery ingredient. When you told them it was mayonnaise they would all feign horror and/or illness before asking how you could do something so diabolical as to add mayonnaise to an actual cake? But when you think about it rationally, mayonnaise is just a quick way of getting eggs and fat into your cake mixture. You would usually add those things to a cake anyway. Trust me on this. When you see how moist and flavourful this cake is, you won’t need the pretence of a mystery cake. People will be asking how quickly can you make it again. This cake is divine.
Bird of Paradise.
I’m sure if you have heard of the Hummingbird Bakery, you will already know that their recipes set the benchmark for tasty, high quality baking. The Hummingbird Bakery Cookbooks are all ripping good reads. Full of ideas for home baking that will give your eyes a feast and titillate your taste buds. So when I noticed they had a recipe for chocolate mayonnaise cake on the Hummingbird website I couldn’t wait to give it a burl. I’ve probably mentioned already that I have a penchant for Bundt cakes. Well the geniuses at Hummingbird have taken the plain old chocolate mayo cake and given it a massive boost by turning it into an amazing Bundt cake. And as if the cake itself wasn’t enough, they have topped it off with a delicious fudgy chocolate glaze. Om nom nom.
A tin to bake it in.
You could use any 10 cup Bundt tin for this. That’s two and a half litres in English money. I chose something simple but classy – the Nordic Ware Elegant Party Bundt. Elegant by name and elegant by nature. It is divided into fairly small sections, I expect because if you are having an elegant party you won’t want to be handing your guests ma-hoosive doorstop wedges of cake. As is usual with Nordic Ware the cake rose evenly and slipped out of the tin like a charm. The Elegant Party Bundt Tin and the chocolate mayonnaise Bundt cake were a match made in heaven. I have to mention though, the original Hummingbird recipe was for a buttermilk Bundt cake. I have a deep mistrust of milk cakes, so I had to tinker with the ingredients a bit. I swapped out the buttermilk for a mixture of yoghurt and whole milk. I also upped the chocolate in the cake and topping. The chocolate I buy comes in 100g packets and I can’t abide random chunks of leftover chocolate. The original recipe is on the Hummingbird website if you would rather but I will give you my version below. You mayo fall head over heels in love with this cake. At the very least you will become emulsionally attached. Now here’s that recipe… Enjoy.
Chocolate Mayo Bundt.
- 270g Plain Flour.
- 1¼ tsp Bicarb.
- ½ tsp Baking Powder.
- ¼ tsp Salt.
- 170g Greek Yoghurt.
- 120ml Whole Milk.
- 70g Cocoa Powder.
- 230g Mayonnaise.
- 2 Large Eggs.
- 160g Soft Dark Brown Sugar.
- 160g Granulated Sugar.
- 1½ tsp Vanilla Extract.
- 100g Milk Chocolate (finely chopped).
- 2 tbsp Golden Syrup.
- 2 tbsp Water.
- 60g Caster Sugar.
- 100g Milk Chocolate (finely chopped).
- Position a shelf in the centre of the oven. Preheat the oven to Gas Mark 4. Grease and flour a 10-12 cup Bundt tin.
- Sift together the flour, bicarb, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the yoghurt, milk, cocoa, mayo, eggs, both sugars and vanilla extract until smooth, scraping down the bowl as necessary.
- Fold in the flour mixture until almost combined.
- Add the chopped plain chocolate and fold in until evenly distributed.
- Spoon into the prepared tin and level the surface.
- Bake for 50 minutes or until the cake feels firm when lightly pressed with a finger and is starting to pull away from the sides of the tin slightly.
- Cool in the tin for at least 20 minutes before turning out onto a cooling rack to cool completely.
- To make the fudgy topping: place the golden syrup, water and caster sugar in a saucepan. Heat gently, stirring often, until all the sugar has dissolved. Set aside to cool for 10 minutes.
- Pour the syrup mixture over the chopped milk chocolate and stir together until the chocolate has melted and the mixture is smooth.
- Spoon the topping over the cooled cake, allowing it to run down the sides slightly. WORK QUICKLY – this topping sets really fast.