Fooding With Flo: Bundt Cake – The “You Put What In The What?!” Edition

Flo is back from maternity leave! (And the crowd goes wild!!)

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And with a big big big challenge ahead of her. This all started a few weeks ago when Kamel became obsessed with bundt/angel food/pandan chiffon cake and spent a weekend making mini disasters in the kitchen. I then unearthed this book:

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I love bundt cakes. Bundt is my favorite cake of all! I am not a huge frosting person, so these are perfect. I used to ask for bundt cake for my brithday when I was a kid. Bundt and german chocolate. Om nom nom.

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But I have never even baked 1 thing from it and that is a damn shame. So guess what I’m going to do for the next many many moons? I’m going to bake every single bundt cake in this book – in order. And guess what is up first?

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That’s right. Chocolate Mayonnaise Cake. Whhhaaaattt? No. But… the rules are, I gotta make every cake starting from page 1 and wimping out right from the beginning is no fun at all. So… let’s do this. We used mayo that we just happened to have in the fridge – a mayo that I am not a fan of because Kamel is always trying to buy weird types of things. Vegan mayo, fancy canola mayo, olive oil mayo… I’m partial to just mayo mayo. The real kind made with real things. But… Canola mayo it was!

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You start off by boiling water and adding in unsweetened cocoa powder. Basically, the entire cooking process went something like this: “Ooo wow, that looks so good. Oh wait, it’s actually gross tasting. Lauren … do not eat.”

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“But look brain! melty chocolate-y goodness! It has to be good!”

“No, it is unsweetened bitter bleck.”

“I don’t believe you. You, brain, know nothing.”

“Fine, go ahead and try it.”

“I will…. ew. Why did you let me do that?”

Sigh. (But at least I listened when it came time to stir in the mayo…. blergh.)

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After stirring the cocoa into boiling water I had to let it cool down to room temp. That’s when I took the time to prep the rest of the ingredients.

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I really don’t like recipes where I have to wait for stuff to cool because I am incredibly impatient. But I was good and didn’t rush it! Once it was cooled enough I added in the mayo (vom) and vanilla extract.

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Then, I combined all of the draw ingredients – including cake flour which I have never used before, but thought “what the hell!”

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The whole process was pretty quick and easy, which was excellent because Kamel and I were taking turns keeping the baby happy. Until we realized he was totally content watching his political commentary shows, so we just peeked at him every once in a while to make sure he wasn’t dead.

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After pouring in the mix (complete with mayo… ew), I gave the pan a little shimmy shake to even things out.

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And into the oven it went for 25 minutes. Yay bundt! Yay yay yay!

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I’m not really sure why my bundt cake has a height problem, but it does. It doesn’t like to talk about it much because it’s kind of self-conscious about the whole thing, but it believes it’s tall on the inside, an that’s really all that matters, right?

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It kind of looks like a giant cookie. I like giant cookies. And yes, because we are grown ups and ate a late lunch on Sunday, we totally skipped dinner and ate Mayonnaise Chocolate Cake instead.

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The recipe notes said that this cake was the cake the writer served her kids so she could “be vindicated when they all eventually end up in therapy together.” At least she could say, “But I made you that chocolate cake!” So I was expecting something pretty amazing.

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At first we tried the cake as is. I could have made a glaze for it or a butter cream frosting but I hadn’t planned on it because in my house bundt cake exists to be sprinkled with powdered sugar and voila. So, after a lacklustre first bite (for me, Kamel liked it), I added some powdered sugar.

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Honestly? I kind of expected it to have a sour-cream cake feel. But… it just sort of fell flat for me. It was OK. If you prefer desserts that are not that sweet, I would suggest this chocolate cake. It is a good base cake and probably works well with cream cheese frosting or something that adds richness. But the Mayo? Meh. I don’t get it. Kamel ate it. He said he would be willing to eat my piece as well, ha. For me, it just wasn’t worth the calories. If I am going to indulge I want it to be REALLY good. And this is probably the first time in Flo’s history that I have really not recommended something. I’m sending it off with Kamel tomorrow to take to his work and I am looking forward to the discussion of, “Guess what’s in this cake… MAYO!” But other than that, it kind of just feels like a party trick.

If you would like the recipe, email me! I’ll send out a group email to those interested at the end of the week.

One bundt down… a lot more to go.

13 thoughts on “Fooding With Flo: Bundt Cake – The “You Put What In The What?!” Edition”

  1. That first picture is the best ever (also, gave watching political commentary). The other day I made an orange bundt cake and it was super delicious. The only thing is now I am not sure which is the recipe because I took it from pinterest. I think it is this one… but I remember glazing it after unmoulding it, unlike this recipe, so I am uncertain. And I did not add rum.

  2. People get all freaked out about mayonnaise in a cake, but think about it. What is mayo made of? Oil and eggs. What do you put in a cake batter? Oil and eggs. The only thing you’re doing when you make a mayo cake is putting oil and eggs in your cake – just in a different form.

    The not rising is probably because your baking soda was old. You can test it by taking a tsp of it and adding a little vinegar. If it fizzes and froths a lot, it’s good. If it only fizzes a little or if it doesn’t fizz at all, you need fresh baking soda.

  3. Mayonnaise cake is certainly a new one. Definitely not my cup of tea but I think it’s a cool process that you’re planning on working your way right through the book!

  4. That first picture wins all the wins. I am ridiculously excited about your “bake all the bundt cakes” journey. Cakes are the best (well, you know, along with pies and cookies and brownies…).

    I think mayo cakes are kind of an old-fashioned thing? I see a lot of “classic” cake recipes that use mayonnaise. I’ve never tried them, because…yeah, I’m not a mayo fan either. Even though I KNOW they’re just supposed to add nice richness and moisture…I just haven’t gotten behind it yet.

    I don’t know if this is technically a bundt cake? But this is the cake I most often make in my bundt pan. It hasn’t failed me yet–unbelievably delicious, AND actually gets better as it sits on the counter. WIN.
    http://kathdedon.wordpress.com/2010/01/10/david-leites-portuguese-orange-olive-oil-cake/

  5. I’m sad for you that you weren’t super happy with your first of many bundt cakes. However, this just leaves room for things to get much better and tastier. Hopefully the next one appeases you more (since you are the one doing all the work of making it).

    Mayo confession time – I totally make my own these days. In my quest to eat a healthier diet with less preservatives and additives in it, I have made quite a few different mayo recipes. My most recent was half extra light olive oil and half melted bacon fat, mixed with an egg and spices. Holy crap is it amazing! It’s kind of smokey tasting from the bacon fat, and went amazingly well with my grilled burger the other night. With an immersion blender you can make it in like, 30 seconds…

    Sorry. I’m just really excited about my mayo.

      1. It’s super super easy if you have an immersion blender. It used to be such a long arduous process. Here’s a good recipe:

        ⅔ light tasting olive oil
        1 egg
        1 teaspoon lemon juice
        1 teaspoon dijon mustard
        ½ teaspoon dried parsley
        ½ teaspoon dried thyme
        ½ teaspoon dried basil
        salt and pepper, to taste

        Just let the egg come up to room temp first. Then dump everything into whatever container your using and BOOM! Mayo in 30 seconds. Just make sure the immersion blender is sitting on the bottom of the container when you turn it on. I just used 1/3 cup melted bacon fat and 1/3 cup light tasting olive oil. You can use pretty much any oil you want, just don’t use pure olive oil because the taste tends to be really overwhelming. If you google paleo mayo recipes a ton will come up. Good luck!

  6. I was expecting you to end by being surprised at how amazingly nommable the chocolate mayonnaise cake was. Mayonnaise is the “secret ingredient” in chocolate cakes amongst the older relatives in my family. I think it was probably in a Betty Crocker recipe once upon a Dust Bowl. It supposedly makes chocolate cakes incredibly moist. I will vouch for that usually being the case.

    But you know what else makes chocolate cakes incredibly moist? Not screwing them up and overbaking them. I’m convinced that the mayo fix was a quick fix for home bakers overbaking cake mixes, and it’s just hung around as this State (Non)Secret since then, especially as most people really DO screw up cake mixes. Not YOU, of course. Never YOU!

  7. Bummer it didn’t taste so great! I wonder if it’s because it wasn’t plain, full-fat mayo? Either way, very cool that you’re going to cook through the whole book! I plan to do that with a regular cookbook I have (I’m not much of a baker), but I’ve had a hard time getting started. Maybe I just need to start on page one and go.

  8. two things…
    1. I love the first picture in this post. Love it!
    2. Eww to mayonnaise. Is it ok that I am secretly happy that the cake wasn’t awesome. Because I hate mayonnaise, seriously hate it and if this cake was good I would potentially have to rethink that.

    3. (although I know I said two) I want to hear about the other cakes, because I too, adore bundt cakes. there is just something about that better ratio of crusty part to soft part.

  9. I am really excited for regular Bundt cake recipes. Bundt cake is also my favorite kind of cake. Although I will also accept any cake with cream cheese frosting.

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