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Week 20 - The Cookbook Challenge: Chocolate Mayonnaise Cake


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 Week 20
Theme: Tangy
Cookbook Used: Faking It
Author: Valli Little
 So for tangy week, I thought I'd try something that I thought sounded gross the first time I read it; chocolate mayonnaise cake. The picture in the cookbook is a chocolate cake with white icing and decorated with nuts. My first thoughts were, "Oh my gawd, this is a chocolate cake with mayonnaise icing!!".... but this was not the case. The mayonnaise is used inside the cake instead of using eggs.

My mother, aunty and I sat down to have a taste test. Because we all knew there was mayonnaise inside the cake, we could taste it. I fed a slice to my dad without telling him anything. After he finished it I asked him how the cake was. He said it was alright, and seemed pleased with what he had just eaten. I then followed up with the question: "Could you taste the mayonnaise?"..... surprised he said "MAYONNAISE?!?!.....*pause*.... nup..."
 I don't think I'd make this one again unless I REALLY wanted chocolate cake and didn't have any eggs. Once you get over the mayonnaise taste within the first bite, it's really just like a chocolate cake. But let me tell you, the only substitute for eggs.... is eggs.

*NB. I did use whole egg mayonnaise, not cheap or tangy mayo you'd put in your salad roll.

Chocolate Mayonnaise Cake
Valli Little

Get your hands on:
1 2/3 cups (250g) self-raising flour
60g cocoa powder
1/4 teaspoon baking powder
200g caster sugar
3/4 cup (225g) whole-egg mayonnaise
3 teaspoons vanilla extract
100g unsalted butter, softened
100g cream cheese
1 2/3 cups (250g) pure icing sugar, sifted
1 shot (30ml) Kahlua (or other coffee liqueur)
Hazelnuts half-dipped in melted chocolate, to decorate
1. Preheat the oven to 180°C. Grease and line the base of a 23cm springform cake pan.

2. Place the flour, cocoa, baking powder, caster sugar, mayonnaise and 2 teaspoon of the vanilla in the bowl of an electric mixer with 200ml warm water and beat for 2-3 minutes until smooth. Spread into the prepared pan and bake for40 minutes or until a skewer inserted in the centre comes out clean. Cool completely.

3. Meanwhile, make the icing. Process the butter, cream cheese, icing sugar, remaining 1 teaspoon of vanilla and Kahlua in a food processor until smooth. Spread over the cooled cake and decorate with nuts.

Serves 6-8.


You'd really have to use a real egg mayonnaise to get away with it and not one of those tangy, vinegar-infused imitation ones - the taste would be too strange!

Great looking cake. I would be interested to taste it given its uniqueness.

mayo in cake?? I dun mind trying just to experience.

This is, without a doubt, the best interpretation of the theme "tangy" I've seen yet. Bravo for wearing your thinking cap! Bit of a shame that it didn't taste entirely splendiferous, but not to worry - it looks awesome!

Mayo in a cake sounds so, so wrong. Though, if you can't taste mayo in the cake, is it really so wrong?

Wonder if Zen Buddhist monks ever pondered on that notion...?

Looks Yum Shellie, Mayo Choc Cake has a surprisingly tangy ring to it?
I am sure if nobody else knew they wouldn't have a clue. Cos Chocolate is ! Well? CHOCOLATE....YOM
Jeanne.x :-)

i don't celebrate easter..
but its a great excuse to make things with cute lil duckies and eggs!
super adorable on the cake btw!!!
this is a first, though.
i usually only take my mayo with my salads, eggs and sandwiches.
sounds rather interesting!

I've actually made a chocolate cake with mayo before and absolutely love it. It's very fudgy and full of choc. But you have to use the real egg mayo .. not the whipped kind.

interesting idea, but why? 0_-

ooh looks good! I probably would have skipped straight past a cake with mayo in the recipe too!

heh i saw the title of this post and had to do a double take lols this sounds interesting i wouldve totally made this for april fools!

Hehee, I'm like some of the other commenters - why?! Good job being creative for the theme though!

The cake looks flattish too, was it actually that way in real life?

See, if I was going to make something like this, I'd use the tangy "store bought" flavoured mayonaisse. IF you're going to do weird things to your food you should embrace it wholeheartedly (and be prepared to throw it out if you/it fails!) That said, it probably isn't a nice thing to do to your extended family, so good call!

I love the presentation, and wish there were more opportunities throughout the year to showcase little chicks in top hats.

Oh, I have this recipe too, you haven't really sold it to me though. Think I'll pass.

My mum once made a chocolate cake that had tinned tomato soup in it. It was meant to make the cake very moist, but i could still taste the soup.

When I saw this post I absolutely thought it was going to be one of those savoury dishes masquerading as sweet, like a pink shepherd's pie that looks like a cupcake or something like that. I don't quite get it - why would anyone have mayo but not eggs?!

haha, love it when risk is taken in ingredients esp when blending savory with sweet. Chocolate is chocolate, I'd eat it any other way!

The little chicks in top hats are very cute. They almost need a 4th and could be a miniature barbershop chick quartet. But then they would need to sing...

I am not really a mayo girl at the best of times so it is highly unlikely I'd ever make this, even if you can't really taste it. Good on you for trying it.

As others have said, great interpretation of the theme.

Ooh woooww sounds very interesting haha but I guess if u can't taste it, it works!

Good on you for giving it a go! At least you know there is no substitute for eggs! :)

P.S. Not sure if you got my email, but if you want your recipe included in the weekly round ups, could you please send me an email with the Cookbook Challenge week & theme, the link and the recipe name? Thanks heaps! Have included your recipe for this theme.

i've never heard of using mayo in baking before, it sounds sick... but i guess it makes sense. this cake looks delicious!

Untrue about the egg can only be replaced by eggs thing. I use NRG egg replacer because its healthier and more animal friendly and nobody can tell :)

I think it would be helpful to have in your pantry for no-egg emergencies.

Hehe thankyou for trying this Shellie! I haven't quite had the guts to try it yet but good to know what it's like! :D

I've got the same cookbook and wondered about that recipe. After reading your post, I think I'll shelve that one for a desperate day.. Still - it looks amazing!

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