Aussies are horrified over ‘disgusting’ mudcake recipe using MAYONNAISE – but some professional bakers defend it
Australian foodies have been left baffled over a chocolate cake recipe that uses mayonnaise – however many professional bakers swear by the bizarre ingredient.
Food producer Heinz posted an Easter mudcake recipe that includes three quarters of a cup of mayonnaise to its Australian and New Zealand social media pages attracting hundreds of comments from home bakers.
While some were horrified by the odd addition, others said they have been using mayonnaise for baking as a substitute for eggs, butter or oil for years.
Heinz posted an Easter mudcake recipe that includes three quarters of a cup of mayonnaise leaving some foodies confused
‘I’m so confused why is there mayo in a chocolate cake?,’ one person wrote.
‘Thank you for ruining Easter,’ joked a second.
An open-minded sweet tooth said: ‘I will have to try this because I am super skeptical about mayo on a cake.’
‘Will this work with your garlic aioli?’ a fourth laughed.
While some users were horrified by the odd addition, others said they have been using mayonnaise for baking as a substitute for eggs, butter or oil for years
Mayonnaise is a popular cake ingredient as it is made mainly from eggs and oil which are standard additions in many baked treats.
However a lot of mayonnaise recipes use mustard which made some home cooks wary of using it in something sweet.
‘There’s a lot of people who don’t understand cooking, or even food for that matter. The mayo has eggs and oil in it, replacing the eggs, oil, or butter in a cake recipe,’ one argued.
‘I’m a chef I know what mayo is made of besides the egg, oil and vinegar it also has mustard and salt and pepper. So yeah no thanks not in cake,’ a foodie responded.
Recipe: Chocolate mayonnaise mudcake
1/4 cup cocoa
1 cup hot water
1 tbsp vanilla essence
2 cups flour
2 tsp baking soda
1 cup caster sugar
3/4 Heinz mayonnaise
125g dark chocolate
Hundreds and thousands
1. Preheat oven to 180°C. Mix the cocoa, hot water and vanilla essence together in a jug. Cool.
2. Sift the flour, baking soda and sugar in a bowl and make a well in the centre.
3. Combine the Heinz Mayonnaise with the cocoa mixture and then pour in the well. Mix together gently.
4. Pour into a well greased and lined 20cm round cake tin.
5. Bake for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack.
6. For the glaze, melt dark chocolate and cream together in the microwave for 1 minute.
7. When both the cake and the glaze is cool, pour the glaze over the cake and top with a generous sprinkle of hundreds and thousands.
Many defended the unorthodox recipe saying the creamy condiment, saying it makes cakes ‘rich’ and ‘moist’ and is a ‘great dairy-free option’.
‘I’ve been making a choc mayo cake for about 25 years. No different to a recipe asking for eggs and vinegar. Taste great, and the cake is super moist and delish,’ one home cook commented.
‘I love using mayonnaise in my chocolate cake recipes I’ve been doing for years it makes the cake really rich you can’t it’s delicious,’ responded another.