Chocolate Mayonnaise Cake Topped with Caramalized Popcorn
Ingredients
240g (2 cups) cake flour
150g sugar
100g cocoa powder
10ml (2 tsp) baking powder
Pinch of salt
250ml (1 cup) buttermilk
180g Crosse & Blackwell Mild & Creamy Mayonnaise
2 large eggs
10ml (2 tsp) vanilla essence
250ml coffee
GLAZE
200g dark chocolate
180ml fresh cream
100g caramel popcorn
Method
Preheat the oven to 180°C and lightly grease a bundt cake tin with Spray n Cook and set aside until ready to use.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
In a separate large mixing bowl, add the buttermilk, mayonnaise, eggs and vanilla and mix well to combine.
Stir the mayonnaise mixture and the coffee into the dry ingredients and mix until well combined. (the batter will be runny)
Spoon into the prepared tin and smooth the top. Bake until a toothpick inserted into the centre comes out clean, for about 30-40 minutes.
Allow the cake to cool on a wire rack before turning to cool completely before glazing.
To make the glazing, place the chocolate in a heatproof bowl.
Heat the cream until it just begins to simmer then pour over the chocolate. Let it sit for a few seconds to allow the chocolate to soften then gently stir with a whisk until the chocolate has fully melted into a smooth mixture. Let it sit for a few seconds to thicken a little before glazing the cake. Decorate with caramelized popcorn.
