I've been baking quite a bit for the past few weekends. All due to my SIL, her hubby and her little son are back for 2 months vacation. They are going home next week and this is my last weekend to bake something for them. Good times always end faster that we wish for. Sigh! With them around, I can bake as much as I want to cos there are more people to share the goodies with.
I baked this wonderful, wonderful Chocolate Bundt last weekend. One of the ingredient, is the mayonaise. Yup. Mayonnaise. I've read recipes that uses mayonnaise in cakes but I had my reservations to how it will taste like. So, don't ask me why this time I decided to bake one with mayonnaise, but I did. And I'm very glad I did it! This cake is sooooo deliciousss..it's so moist and dense and very spongy-like. Love the texture. All of us fell in love with this cake at the very first bite!
I always have a problem in finishing a jar of mayonnaise. I would purchase it just because at some point or other, need it to spread on some sandwich filling and after that, it will end up in the fridge. It will somehow got further and further away at the back of the fridge and will be forgotten until one day it will be 're-discovered' again. Then by that time I realized that it has expired and got to throw them away. Such waste! And yet, I will do it again and again and again...now, huh! I've got just the right recipe to finish the whole jar and not waste one single drop of it! Better still, the next time I buy one, I'll get a bigger jar!
1 2/3 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup plus 2 tbsp buttermilk
3/4 cup packed brown sugar
3/4 cup mayonnaise
1 tsp vanilla
1 cup semisweet chocolate chips, divided
1/4 cup whipping cream
1. Preheat oven to 180d celcius. Spray 6 mini or 1 20cm bundt pan with nonstick cooking spray.
2. Combine flour, cocoa, baking soda and salt in a bowl. Beat buttermilk, brown sugar, mayonnaise and vanilla in a large bowl with electric mixer at medium speed until well blended. Gradually add flour mixture; beat 2 mins or until well blended. Stir in 1/2 cup choc chips.
3. Spoon batter into pan(s) and bake for 20 mins or until done. Cook cakes in pans for 15 mins; invert onto wire rack to cool.
4. Place remaining 1/2 cup choc chips in small bowl. Heat cream in small saucepan over low heat until bubbles form around edge of pan; pour over chips. Let stand 5 mins; stir until smooth. Cool until slightly thickened; drizzle over cake.
Take my word for it - you'll love this! Go ahead and try.