- I think this is gonna taste sensational.
(triumphant music)
Hello everybody.
It's Barry here.
Hope you are well, wherever you are in the world.
Welcome to our kitchen,
and today we are attempting something
that sounds disgusting,
but is probably,
I'm gonna put my name on the line here.
I think this is gonna taste sensational.
So you're gonna make a chocolate cake,
and who doesn't like chocolate cake
on a miserable day, like today?
But this is a chocolate mayonnaise cake, right?
Classic chocolate cake recipe has got
your eggs and butter in it,
but we omit that, okay?
So the oils from the mayonnaise,
kind of like a carrot cake vibe, that's what I'm going for.
Oh, love a moist cake!
That is what it's supposed to result in,
a super moist chocolate cake.
The mayonnaise replaces the eggs and the butter.
I don't know if this is gonna work.
(intriguing music) Plot twist, Amy.
We are making the mayonnaise from scratch.
Yeah.
So if this does fail,
with all the enhancements that
a store bought mayonnaise would get,
versus the freshness of my own one,
we can always just try again tomorrow, can't we,
but come on.
This is how you make your own homemade mayonnaise.
Homemade mayonnaise.
We have got a little bit of salt.
We have got three egg yolks,
these some fresh eggs at room temperature.
Got a lemon.
Mustard, which I'll come onto in just a moment
and 300 mil of vegetable oil,
look at that.
That's why I've done this,
just the whole reason for this camera angle,
'cause I wanted you to just see this oil spill, all right?
Mayo looks so innocent,
but look at all that.
That's going in our cake.
Yeah.
So yeah, with the mustard, we're using Dijon mustard,
a little bit of a kick, but we only use a teaspoon.
It's kinda like, oh my gosh!
I feel like the chocolate is gonna mask it anyway,
and apparently, the mustard does help stabilise it.
You can use mustard powder as well.
And again, there are alternatives,
but I just wanna try and give this the best chance I can.
All right, so like "Back to the Future",
this is your yum capacitor, all right?
(gentle jazz music)
I've just realised the amount of oil I've got
is too much for this.
Let's do it old school, let's do it manual.
Let's do it for the rustics.
Let's do it for the Betty Crocker's out there.
Let's whisk.
It's a whisk worth taking,
and I've used that pun way too many times.
So we can get the mustard on the go too.
So just a teaspoon of that goes in there.
Ooh!
(grunts) That wakes you up in the morning.
(whisk clacking at high speed) (bright jazz music)
I've just done about 20 seconds of whisking there.
And this is the important bit
and a word I'm probably gonna get wrong.
The word in my head is emulsification.
What we wanna do
is slowly add in the oil,
but it must be done...
which is where the food processor comes in really well.
You don't wanna pour it all in, in one go.
We wanna whisk it
as we add it
and you can see slightly,
the texture of the mix is changing.
(upbeat jazz music)
♪ Oil in the stream ♪
♪ Mayo in my bowl ♪
♪ Gonna put it in a cake ♪
♪ Might be a fail ♪
For reference,
if you could see my face,
it's like when I drive my car and I stick my tongue out.
I'm going... (grunts)
Once you're at this stage,
this is where you can add your enhancements.
So a little bit of salt.
Lemon.
Oh, it's thickening, it's thickening folks.
Look at that!
Amazing!
(whisk clacking at high speed)
That...
That is Mayo!
And this is exactly the same weight of bowl on my scale
as that is 800 grammes.
This is a really weird way to do it,
but you know, I need 200.
We need to be over a kilo.
Boom-chick-a-wow-wow.
See that?
That is some bloomin' fresh mayo.
To be fair, that wasn't actually too hard,
making it from scratch.
Even with a hand whisk, was it?
Or of course, you can just buy some from the shop.
Now did I say at the start of this video
there are no eggs and no butter in this recipe?
The mayonnaise replaces the eggs and the butter.
Well, you know what I mean when I say no eggs,
when you buy a jar of mayo,
of course, most of you probably go,
"Oh, there's eggs in that",
but you might not know how mayonnaise is made.
So that's why I was like, "Yeah, no eggs..."
Yeah?
Just gimme some slack.
We're gonna make the cake batter now,
we've got some baking powder,
cocoa powder, sugar, vanilla extract
and some self raising flour.
We also need mayonnaise,
which, of course, we know we have made
in the fridge, right now.
We didn't make it in the fridge, but it's in the fridge.
Doh.
This is is a kettle.
This is our new kettle.
It's a transparent kettle.
I don't wanna rock the boat, baby,
but when you have a transparent kettle,
it does look cool,
but I'm telling you now,
you end up cleaning it more than you do using it.
(laughs) It's just like, you can see everything.
(water burbling) Oh, magical colours.
There's some reviews where people were complaining
about condensation, I'm just like, "Oh my gosh.
If that's all you have to worry about..."
It's glass! Come on.
Freshly boiled water.
All right, just under 250.
We're gonna add some vanilla extract into this
and also our cocoa powder, all right?
(bright music) (whisk clacks at high speed)
Big old bowl, again.
Self raising flour, castor sugar and baking powder.
This is the mayonnaise that I just weighed out, off camera.
Oh, actually, you know, I haven't tasted it yet.
Ooh, fresh.
We're just gonna mix this all through, okay.
Actually come on down, 'cause this is quite cool.
Come on down.
Here we go.
Oh, it's starting to look quite batter-y already, isn't it?
And remember,
this is a chocolate cake. (laughs)
We're gonna add the chocolate mix in,
so vanilla, chocolate, warm water.
And hopefully this will look-
(laughs) oh my gosh.
Like some sort of chocolate cake in a minute.
(bright music continues)
But just to make sure I'm really happy
in that it's (grunts) lump free.
I'm really going to town on it, okay?
You've gone so far... (grunting)
Yes.
Happy with that.
Look.
Ooh, (laughs) it's mayo in that.
Well this has all gone so swimmingly,
that I haven't actually preheated my oven yet,
or lined my cake tins.
I'm just gonna do two small round ones,
so I can bake on the same shelf, same time.
And we might even shove a buttercream in there.
There probably is a mayo buttercream,
but I don't wanna do that today.
I've spent the last 15 minutes whilst the oven preheated
trying to line our two cake tins.
Turns out the round cake tins we have in our house
at the moment are just the spring form ones,
and I'm really worried that with this batter
being a little bit thinner,
that with it being a loose bottomed tin,
I could bake it and it'll all fall out
in the bottom of my oven.
I sort of say that as if that's never happened to me before.
Enough space for two and it actually bakes
for 35 to 40 minutes.
See you later.
Whilst that's in there baking away,
I'm actually just gonna tidy up,
because if I make the buttercream now, I know what I'll do,
I'll have the buttercream ready,
we've probably will all been there,
the cakes are ready
and then you just start frosting it whilst it's warm
and the cake just goes "blurgh"
and melts all the buttercream.
So when the cake sponges are cooling,
that is when I'll make the chocolate filling.
Ooh.
Of course, the other thing it means I can keep my eye on it.
All right.
Both the cakes!
Well, I think they're done, I tested one of 'em.
I couldn't find a bamboo skewer, so I've just used a knife
put it in there and it's come out clean.
Other one.
Yeah
The smell is so rich.
It smells...
I mean, it's basically still a chocolate cake, right?
I'm genuinely really impressed by that.
Obviously we don't know if it tastes any good yet,
and if it's moist,
I wanna let it cool down fully in the tin.
So that's what's gonna happen
while I make that buttercream.
I don't often show my lantern, but it is miserable.
If you're wondering what that is,
that's a little mast to help my terrible internet.
All right, so we've got some butter
and I left that at room temperature,
but 'cause it's quite cool in here today,
it's not really as soft as I'd like.
and this is... (motor whines)
Yeah, that's 100% left on turbo. (laughs)
Whenever Mrs. B uses this, she always leaves it on turbo
and it catches me out like, (motor whines)
especially with the icing sugar.
So I'm gonna beat this on its own first of all.
(motor whines)
All right.
So it's a little softer.
Speaking of the transparent kettle,
I found a transparent stand mixer,
'cause I really want to get one,
It makes amazing buttercream.
I started reading the reviews of that
and it was like,
"I was making a cake and the bowl shattered
and it doesn't scrape the sides."
I was like, that'd be amazing for videos,
'cause you could see through it.
I might get it anyway, 'cause it's on sale,
but I wonder why? (laughs)
(motor whines)
So I'm trying to add the icing sugar
a little bit at a time to avoid,
see that cloud that came up?
It might happen now, I'll turn it down again, hang on.
(motor whines)
All right, that's not too bad.
We've seen it much worse.
(motor whines)
And if any of you are wondering
about the putting a slight bit of mustard in the mayo,
I really wasn't worried about that-
(coughs and splutters) Icing sugar.
Because, remember I did that ketchup and mustard cake
- That icing is disgusting.
It's mustard, how dare you.
- That was a bit weird. (bright music)
So I'm gonna add in the cocoa powder
and then initially about two tablespoons of milk.
I might need a bit more,
but we'll just do it in batches, all right?
Ooh.
All right, I shoved these in my garage to cool down quick
and it did not disappoint,
they're nice and cool,
let's stack it.
(bright music)
Okie cokey.
Ah-ha-ha!
Well...
It's a chocolate cake, innit.
I'm blooming chuffed with that. (laughs)
Right, I guess I'd better have a slice.
Folks, that may look like-
Why the heck am I recording this? (laughs)
May look like a chocolate cake,
but this is my new video that's just gone up right now.
This is a chocolate mayonnaise cake, okay?
The sponge has mayonnaise in it.
Homemade mayo, check it out.
You might have just heard me do an Instagram story.
Whenever I put up a new video,
if you don't get notifications on YouTube,
do check my Instagram as well,
'cause whenever I put a new one up, I'll stick a story up.
Let's have a slice.
Ooh, it's got a good crust on it.
I will say that.
Oh.
(chuckles) It's a teeny bit crummy,
but that's not what I was thinking.
Oh.
I tell you what, that is nowhere near as moist
as I thought it would be, actually.
I'm gonna try a bit of the cake on its own.
I was a bit worried.
I thought, 'cause of the crust, there,
I thought, oh no this is gonna be really, really dry.
It's not like carrot cake level of moisture,
but you can kind of taste the oiliness in it.
There's there's not an eggy vibe,
but there's almost like a, an enhanced creaminess to it.
It's like a creamy chocolate cake.
Oh my gosh.
But it melts in your mouth as well.
Oh that is so good.
(laughs) That is really, really good.
Genuinely, I would a hundred, a hundred, a hundred percent
make that again.
That is blooming stonking.
Quite fun to make the homemade mayonnaise,
but if I didn't do that,
that would've been a super, super quick recipe
and it's just, it's almost like a different depth to it.
I really, really would like it if you give this a try
and if you do, don't get to send me a photo
on your social media platform of choice.
Subscribe for regular videos and food fun.
Hope you enjoyed the video.
Any cool ideas you've seen in the world of food,
do let me know down below
and I'll see you again, next time.
Bye.
♪ Got all the notes, baby, like a treble clef ♪
♪ Cooking up this song like the Naked Chef ♪
♪ I know what you're thinking ♪
♪ British guy drinking tea ♪
♪ But I'm gangster British, baby ♪
♪ I prefer chick peas ♪
Thinking about it,
have we just made basically, a posh cake mix?
'Cause when you buy those cake mixes,
it's just like add oil and an egg
and there is an oily moisture to it
and they actually sometimes taste pretty darn good,
especially the Cretty Bocker ones.
But because we've kind of done it
through the power of mayonnaise
and whisked it all like that,
maybe we've added a creaminess to it
and that's probably why
there is such a high, strong, creamy,
chocolatey moisturey goodness in there.
Oh, I love that.
- It just tastes like normal chocolate cake.
- Yeah? - Yeah.
It's really, really nice.
Really light and springy. (laughs)
Thank you.
(jaunty music)