Mihai Aurel
Video: Chocolate Mayonnaise Bundt Cake

It mayo or mayo-not sound tempting to you, but trust us, a spoonful of mayonnaise in your cakes is your secret baking weapon. Thank us later when you have people lining up for this super-moist chocolate Bundt cake!  

Watch Tarek making this velvety and delicious Chocolate Mayonnaise Bundt Cake in our video.

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Chocolate Mayonnaise Bundt Cake  

Yes, you read correctly, this cake contains mayonnaise! Many vintage American recipes substituted processed shortcuts for separate ingredients. In this extremely delicious chocolate cake, the oil or butter is replaced with mayonnaise - and before you panic, it works beautifully. American Bundt tins, which make for a prettier cake, can be ordered online and will last you for years.  

Makes one 25cm (10in) Bundt cake, to slice as desired  

For the cake 

270g (9½oz) plain flour

1¼ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

295ml (10½fl oz) buttermilk

70g (2½oz) cocoa powder

235g (8oz) mayonnaise

2 large eggs

165g (6oz) soft light brown sugar

160g (5½oz) caster sugar

1½ tsp vanilla extract

60g (2oz) dark chocolate (minimum 70% cocoa solids), coarsely chopped  


For the chocolate glaze 

2 tbsp golden syrup

2 tbsp water

55g (2oz) caster sugar

85g (3oz) dark chocolate (minimum 70% cocoa solids)  


One 25cm (10in) Bundt pan or ring mould 

  1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the Bundt pan or ring mould with butter and dust with flour and set aside.
  2. In a bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.
  3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the buttermilk, cocoa, mayonnaise, eggs, both sugars and vanilla. Mix until smooth. Fold in the dry ingredients and chocolate by hand and make sure everything is well mixed.
  4. Pour and scrape the batter into the prepared mould and bake for 45-50 minutes. When the cake bounces back when lightly touched, remove from the oven and leave in the mould to cool for about 20 minutes, then turn out onto a wire rack to cool completely.
  5. To make the glaze, put the syrup, water and sugar into a small pan over a low heat until the sugar has dissolved. Remove from the heat and allow to cool to warm. If you add the chocolate when the mixture is too hot, the chocolate will seize. Stir in the chocolate until it's smooth. Cool until slightly thickened and then spread or drizzle over the cake.


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Happy baking! x

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