Yumi’s Mayo Choc Mudcake


 Endless Possibilities with Yumi’s Whole Egg Real Mayonnaise

Serves 8
Preheat oven to 170ºC (150ºC fan). Grease and line 2 x 17cm round
cake tins.

Ingredients

260g Yumi’s Whole Egg Mayonnaise
2 tsp vanilla bean paste
150g good-quality dark chocolate, melted
300g plain flour, whisked together with 1 tbsp baking
powder
2 tbsp cacao powder
240g brown sugar
Sea salt

ICING
90g butter
110g caster sugar
240ml icing sugar mixture, sifted
35g cocoa, sifted

Method

    1. Combine mayonnaise and vanilla bean paste with 1 cup (250ml) water and melted chocolate in a large bowl. Beat with an electric beater (you can also use a stand mixer) until combined.
    1. Add flour mixture, cacao, brown sugar and a tiny pinch of salt. Starting on a low speed, beat until all the flour is incorporated mixture then increase speed to medium-high and continue to beat until thick and creamy (about 4-5 mins).
    1. Meanwhile, to make icing combine butter, caster sugar and 80ml water in a saucepan over medium heat. Cook, stirring constantly,until sugar has dissolved completely. Remove from heat, whisk in icing sugar mixture and cocoa. Refrigerate until the icing thickens to a spreadable consistency.
      Divide mixture evenly between the two prepared tins. Bake for 45-50 mins until a skewer inserted into the centre of the cake comes out clean. Remove from oven and allow cakes to cool completely in the tins.
    1. To decorate, use a serrated knife to level the cakes (cut off any dome from the tops). Evenly spread ½ cup icing on one cake layer then top with the remaining cake layer. Use a spatula to apply the rest of the icing to the outside of the cake. Pipe icing on the top to decorate.

Love this Yumi's recipe? please share