Ingredients:
360g (3 cups) cake flour
200ml cocoa powder
300g (1 ½ cups) caster sugar
Pinch of salt
7.5ml (1 ½ tsp) bicarbonate of soda
300ml good quality full-fat thick mayonnaise (don't use a salad cream)
400ml water
1 shot (60ml) fresh espresso coffee
5ml (1 tsp) vanilla extract
Glaze:
100g dark chocolate, roughly chopped
45ml (3 tbsp) fresh cream
15g butter
Method:
- Pre-heat the oven to 170°C.
- Into the bowl of an electric mixer, sift together the flour, cocoa powder, caster sugar, salt and bicarbonate of soda. Use a wire whisk to thoroughly combine this mixture.
- In a large jug combine the mayonnaise, water, espresso and vanilla extract. Mix well.
- With the machine running, add this to the dry ingredients and mix until well combined and smooth.
- Pour the mixture into a well-greased 25cm ring tin. Bake for 40-50 minutes or until a skewer inserted into the cake comes out clean.
- Remove from the oven and cool for 10 minutes before turning out onto a cooling rack to cool completely.
- Combine all the ingredients for the glaze in a glass bowl and microwave on a medium power setting for 1-2 minutes until melted. Stir until smooth. Cool slightly and pour over the cake before it thickens too much.
- Put the cake in the fridge for about 15 minutes to set the glaze before serving.
