Chocolate fudge cake

5 medium eggs
2 cups of caster sugar
1½ cups of mayonnaise
2 ½ cups of plain flour
¾ cup of cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
2/3 cup of tepid water

- Preheat oven to 145deg C or 125 deg C if on fan bake
- Use electric beater to mix eggs and sugar for the duration of 1 song, until ingredients are white and fluffy
- Mix in mayonnaise on low speed until well combined
- Sieve dry ingredients together and add to egg mix. Combine on low speed and gradually add water
- Pour into a greased 22cm cake tin, preferrably a spring loaded tin. Bake for 1 hour and 20 mins approx or until knife comes out clean 

I'm not a fan of regular chocolate cakes, it always has to be "brownie" or "fudge" or "mud". I'm also not afraid to have weird stuff in cakes (i.e. mayonnaise) because I once had a cake which had blended kidney beans instead of flour and it was AMAZING. So I'll try anything once. However it wasn't until the cake was in the oven and my brother-in-law asked whether the recipe called for whole egg mayonnaise or normal (I know NOTHING about mayonnaise!) that I began to doubt myself. And this was Tom's birthday cake, so it had to be nothing short of perfect. 

I am told the cake is definitely fudgey, and it also weighs a tonne! I iced with chocolate butter icing, 250gm butter at room temperature, 500g icing sugar and 3/4c cocoa. This icing doesn't completely harden, but it doesn't stay so liquidy either. 

I think it was a success, and I was assured you can't taste the mayo!