B-well Mayonnaise Chocolate Cake
(15 Jul 2019)

chocolate cake may

B-well Mayonnaise Chocolate Cake
Recipe by Josh Wiid

2 Eggs
1 ½ cups Castor Sugar
1 tsp Vanilla Extract
1 Espresso Shot
1 cup B-well Pure Canola Oil
1 ½ cups Cake Flour
1 tsp Bicarb
1 cup Cocoa Powder
1 cup B-well Thick and Creamy Mayonnaise
1 cup Cream
2 cups Chocolate of choice ( milk / dark / white )
Chopped Pistachios and Edible Flowers to decorate

Pre-heat the oven to 180®C. Place the eggs, sugar and vanilla in a bowl. Whisk the egg and sugar mixture until light and fluffy.
Add the Espresso, mix, followed by the B-well Pure Canola Oil. Mix through to combine.
Combine and sift the dry ingredients. Working in halves, add half the dry ingredients to the egg mixture, fold through to combine.
Next, add half the mayonnaise, and mix through. Repeat the process with the remaining dry ingredients and mayonnaise, and mix to incorporate fully.
Pour the batter into a greased Bundt cake tin, and bake for roughly 45-50 minutes until set.
While the cake is baking, bring the cream to the boil. Chop chocolate and pour the hot cream over to melt it, and create the chocolate ganache.
Remove the cake from the oven and tin, and allow to cool before decorating. Drizzle over the chocolate ganache, followed by a shower of chopped pistachios and edible flowers. ENJOY!


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