About this recipe:I've seen cake recipes that use mayonnaise instead of butter and wanted to give it a try in my favourite chocolate and vanilla marble cake recipe. It really does work and you don't taste the mayo at all. It gives the cake an incredibly light texture. Absolutely delicious!
Preheat oven to 180 C / Gas 4. Grease a 23cm round springform cake tin and dust with flour.
Place eggs and sugar in a heat proof bowl over simmering water; beat with a fork until sugar is dissolved.
In a large bowl combine flour and baking powder; stir in egg mixture. Add mayonnaise and vanilla extract and stir until smooth.
Pour 2/3 of the vanilla cake mixture into the prepared springform tin. Add cocoa powder to the remaining cake mixture and mix well. Spoon the chocolate cake mixture into the lighter cake batter in the tin; make a marbled pattern with a fork.
Bake for 30 minutes until a skewer inserted at the centre comes out clean. Set onto a cooling rack and let cool for 15 minutes.
For the chocolate glaze:
Combine butter, sugar, water and cocoa powder in a small saucepan over medium heat; cook until butter is melted, stirring constantly. Mix well until smooth.
Glaze cake with the warm chocolate icing and let cool for about 15 minutes until the glaze is firm. The cake tastes best the next day, after chilling in the fridge over night.