16/11/2025
Are you ready for this week’s Cake Of The Week from Paul Johnston’s Sunday Breakfast Show?😀 Well here it is! 🤩Mayonnaise Chocolate Cake With Creamy Blond Chocolate Frosting! 😮😋 It is very yummy!! Why not have a go? Recipe below. ⬇️
Ingredients:
200 g unsalted butter, softened, plus extra to grease
75 g cocoa powder
200 g dark brown soft sugar
150 g caster sugar
3 medium eggs
50 g mayonnaise, we used Heinz Seriously Good
300g self-raising flour
FOR THE FROSTING
150 g sweetened condensed milk
50 g dark brown soft sugar
75g blond white chocolate, roughly chopped, we used Cadbury Caramilk
150g unsalted butter, softened
3 Tbsp. mayonnaise
Directions:
Step 1
Preheat oven to 180°C (160°C fan) mark 4.
Grease a 20.5cm square tin (that's at least 5cm deep) and line with baking parchment. In a large heatproof jug, whisk the cocoa powder and brown sugar with 200ml just-boiled water until smooth.
Step 2
In a large bowl, using a handheld electric whisk, beat the butter and caster sugar until light and fluffy. Add the eggs one at time, followed by the mayonnaise, beating well after each addition. Beat in a little of the flour if the mixture looks like it might curdle.
Step 3
Add 1/2 the (remaining) flour and beat to combine, followed by 1/2 the cocoa mixture, until just combined. Repeat with remaining flour and cocoa mix.
Scrape batter into tin and smooth to level. Bake for 45-50min, or until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Step 4
Meanwhile, for the frosting, in a medium pan over low heat, stir the condensed milk and sugar until melted and combined. Stir in the chocolate to melt.
Remove from the heat, scrape into a bowl and leave to cool at room temperature, uncovered, stirring occasionally (it will thicken on cooling).
Step 5
Beat the butter and mayonnaise in a large bowl, using a (clean) handheld electric whisk, until light and fluffy. Add the cooled chocolate mixture and beat well to combine. Chill until needed.
Step 6
Transfer cake to a board and spread over the frosting. Serve in squares.
