Chocolate Mayonnaise Cake
A surprisingly delicious chocolate cake that uses mayonnaise for moisture, resulting in a rich, tender crumb without the fuss of traditional methods.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Spoon it into the measuring cup and level it off.
- 1/2 cup Unsweetened cocoa powder Use a decent quality for best flavor.
- 1 teaspoon Baking soda Helps the cake rise.
- 1 cup Sugar Regular white sugar works best.
Wet Ingredients
- 1 cup Mayonnaise Use full-fat, plain mayonnaise.
- 1 teaspoon Vanilla extract Enhances cake flavor.
- 1 cup Warm coffee or hot water Coffee deepens chocolate flavor, but hot water also works.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch pan or two 8 inch round pans.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and sugar.
- In another bowl, mix the mayonnaise, vanilla extract, and warm coffee (or hot water).
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite chocolate frosting or enjoy as is.
Notes
Grease your pan well and consider using parchment paper for layer cakes. The cake can be stored at room temperature for up to 2 days when frosted, or tightly wrapped and frozen for up to 3 months. Consider warming slices in the microwave before serving with ice cream for a cozy dessert experience.