Why You Must Make This Cake

• The secret ingredient—mayonnaise—adds moisture, preventing the dry texture that often plagues chocolate cakes.
• Even if you accidentally overbake it, the cake remains tender and delicious!
• The accompanying frosting is just as irresistible as the cake itself!

This cake has received rave reviews from both my family and friends. One enthusiastic chocolate lover in the neighborhood couldn’t stop praising its deliciousness. Not a single slice went dry—even when pulled from the oven just over the 28-minute mark!

Ingredient Notes

• Flour – Use all-purpose flour for the best results.
• Cocoa Powder – I prefer Ghirardelli brand for its rich flavor.
• Baking Soda and Baking Powder – Always check expiration dates for potency.
• Granulated Sugar – For sweetening without overpowering.
• Real Vanilla Extract – Skip the imitation; real vanilla makes a world of difference.
• Full-Fat Hellmann’s Mayonnaise – Heavy on flavor; avoid salad dressings like Miracle Whip.
• Eggs – Opt for large eggs; they incorporate easily.
• Brewed Coffee – Enhances the chocolate flavor without imparting a coffee taste—trust me!
• Semisweet Chocolate – Go for Ghirardelli bars over chips for better quality.
• Butter – I generally use salted butter for flavor.
• Powdered Sugar – Sift it before using to keep your frosting smooth.

How to Make Chocolate Mayonnaise Cake

Step 1: Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper. Grease the parchment as well, to ensure that nothing sticks!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Set this mixture aside for a moment.

Step 3: Beat Your Wet Ingredients

In a large mixing bowl, beat the eggs, sugar, and vanilla on high for about 3 minutes, or until it’s frothy and light. Then, add the mayonnaise slowly while mixing on a low speed until everything is well combined.

Step 4: Combine Dry and Wet Mixtures

Now, alternate between adding the flour mixture and the brewed coffee into your wet ingredients. Start and end with the flour mixture, stirring gently until well incorporated.

Step 5: Baking Time

Pour the batter evenly into your prepared cake pans. Bake for about 26-30 minutes. You can check for doneness by inserting a toothpick into the center—if it comes out clean, you’re good to go!

Step 6: Cooling

Let the cakes cool in the pans for around 20 minutes, then remove them from the pans and transfer them to cooling racks to cool completely.

Step 7: Make the Frosting

For the frosting, chop the semisweet chocolate and melt it using a microwave-safe bowl. Heat in short intervals, stirring frequently until smooth. Let it cool to lukewarm.

Step 8: Beat the Butter and Sugar

In another bowl, beat the room-temperature butter until creamy. Gradually sift the powdered sugar over it and blend until it’s fluffy—about two minutes. Add in the vanilla.

Step 9: Combine Chocolate and Frosting

Once your chocolate has cooled, add it to the butter mixture and thoroughly mix until everything is well blended. Scrape down the sides of the bowl as necessary.

Step 10: Frost Your Cake

Finally, frost your cooled cakes as desired. Whether you go for a rustic look or something elaborate, this frosting will elevate the cake!

Expert Tips

• Read through the entire recipe before gathering your ingredients to ensure everything is in order.
• PRO-Tip: Let your eggs come to room temperature; they mix in better!
• Measure carefully, using dry measuring cups for flour and sugar, and liquid measuring cups for coffee.
• When measuring flour, scoop and swipe to avoid packing it too tightly.
• Although weighing ingredients is the most accurate, using measuring cups will yield great results for most bakers.
• You can effectively measure mayo using a dry cup for easier handling!

Tips for Cutting the Perfect Slice of Cake

Perfect slices enhance the presentation of your delicious cake! Here’s how to do it:

• Chill your layered cake in the refrigerator for a few hours; this helps set the frosting.
• PRO-Tip: Cut when chilled, but serve at room temperature for the best flavor.
• Use a serrated knife that’s been run under hot water for a smooth cut. Wipe it dry between cuts.
• A metal spatula can help remove slices cleanly. Enjoy every bite!

Frequently Asked Questions