Chocolate Mayonnaise Bundt Cake

My husband rejects anything other than classic Hellman's mayonnaise. That was the reason for this cake. We had some mayonnaise that he wanted to get rid of. I don't like to throw anything away and I had heard of a chocolate mayonnaise cake that I wanted to try. Well, this is it. And it was worth trying. The recipe is easy to make and the cake is dark and moist. It is not too sweet and neither is the ganache topping, so if you have a sweet tooth, you might want to increase the sweetener a little bit. 

Chocolate Mayonnaise Bundt Cake 
From Lord Byron's Kitchen
Serves 12

2 cups flour (I use 1 cup white flour, 1/2 cup spelt flour, 1/2 cup almond meal)

1 cup sugar

1/2 cup cocoa powder (not Dutch process)

2 tsp baking soda

1/4 tsp salt

1 cup mayonnaise

1 cup water

2 Tblsp decaf coffee (1/4 tsp instant coffee granules in a little water)

1 tsp vanilla extract

1 cup heavy whipping cream

1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees, rack in the middle position. Spray a bundt pan with cooking spray. Set aside.

In a large mixing bowl combine the flours, sugar, cocoa, baking soda, and salt. Mix well to combine.

In a large measuring cup measure the mayonnaise, water, coffee and vanilla. Add the liquids to the dry ingredients and stir well with a large spoon. The batter will be thick.

Transfer the batter to the bundt pan. Bake for 30 -35 minutes or until a toothpick inserted into the center is still moist, but the top of the cake is slightly crackled.

Remove cake from oven and cool on a wire rack for 30 minutes. Turn the cake out onto a cake plate and cool completely.

Make the ganache: heat the whipping cream in a microwave-proof bowl by microwaving on high for 45 seconds, add the chocolate chips, stir and microwave for another 30 seconds. Stir and repeat as necessary until the chocolate is melted and the mixture is smooth and shiny. Serve the warm ganache over slices of cake.