Classic Mayo Chocolate overload cake
Clover Classic Mayonnaise Chocolate overload cake
Recipe by Melandie Esterhuizen
For the cake:
2 Large eggs
1 ¾ cup Castor sugar
1 ½ cup Canola oil
¼ Strong coffee
1 Cup Clover Classic Mayonnaise, medium strength
1 tbsp White vinegar
1 ½ cup cake flour
1 cup Cocoa powder
1 tsp Bicarb
1 tsp salt
250 ml Cream
500g Dark Chocolate, chopped
Coatings of your choice for truffles, such as chopped nuts, cocoa powder, coconut, etc.
Preheat the oven to 180o. Lightly grease a bundt tin with baking spray. Combine flour, cocoa powder, sugar, bicarb and salt. Make a well in the centre. Add the eggs, mayonnaise, coffee, vinegar and oil. Mix until well combined. Pour into the bundt tin and bake for 50-60 minutes or until a skewer comes out clean. Remove from the tin while the cake is still slightly warm. Set aside and allow to cool.
To make the ganache:
Heat the cream in a medium sauce pan. Do not let the cream boil. Pour over the chopped chocolate. Allow to sit for 5 minutes before giving the mix a stir. Once combine pour half of the ganache of the cooled bundt cake. Place the other half of the ganache in the fridge to set.
Once set, remove from the fridge and roll into even sized truffle balls. Roll through your favourite coatings. Decorate you bundt cake with the chocolate balls, edible flowers and strawberries.
Serve and enjoy!
-Make chocolate shards for an impressive dramatic look by spreading a thick layer of melted chocolate over baking paper. Sprinkle with nuts or chopped candy or drizzle with white chocolate. Break into pieces and garnish
-Dip the strawberries in melted chocolate and allow to set before decorating the cake