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Soft and Moist Homemade Chocolate Mayonnaise Cake

TahiraJaved
Soft and Moist Homemade Chocolate Mayonnaise Cake
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Chocolate Mayonnaise Cake
TahiraJaved

Soft and Moist Homemade Chocolate Mayonnaise Cake

This Chocolate Mayonnaise Cake Recipe whisks together cocoa, hot water, and full fat mayonnaise for a deep, fudgy crumb that stays moist for days. The mayonnaise replaces both the oil and the eggs, so the batter needs no mixer and just one bowl. Topped with silky chocolate buttercream, this homemade chocolate mayonnaise cake is an easy, crowd pleasing dessert for birthdays and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 50 minutes
Servings: 15 People
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake:
  • 2 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsweetened natural cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup full fat mayonnaise
  • 1 cup hot water just off the boil
  • 1 tsp alcohol free vanilla extract
  • 1 tbsp instant espresso powder optional
For the Chocolate Frosting:
  • 3/4 cup unsalted butter softened
  • 2 1/2 cups powdered sugar sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 1/4 cup whole milk
  • 1 tsp alcohol free vanilla extract
  • 1/8 tsp fine salt
For Garnish:
  • Chocolate shavings or mini chocolate chips
  • Fresh raspberries optional

Equipment

  • 1 9 by 13 inch baking pan bakes the cake in an even layer
  • 1 Fine mesh sieve removes cocoa and flour lumps
  • 1 Large whisk blends the batter smooth without a mixer
  • 1 Hand mixer whips the frosting light and fluffy
  • 1 Offset spatula spreads the frosting in smooth swoops
  • 1 Wire rack cools the cake evenly so the bottom stays dry

Method
 

  1. Preheat the oven to 350°F and grease and line a 9 by 13 inch pan.
  2. Sift the flour, sugar, cocoa, baking soda, and salt together.
  3. Whisk the mayonnaise and vanilla, then whisk in the hot water and espresso powder.
  4. Add the dry ingredients in two parts and whisk until just combined.
  5. Pour into the pan and bake for 28 to 32 minutes, until a toothpick shows a few moist crumbs.
  6. Cool in the pan for at least 1 hour.
  7. Beat the butter for 2 minutes, then beat in the powdered sugar, cocoa, milk, vanilla, and salt until fluffy.
  8. Spread over the cooled cake and chill for 15 minutes to set.
    9. Use full fat mayonnaise and water just off the boil; light mayonnaise makes the cake gummy and tangy, and lukewarm water gives a weaker chocolate flavor.

Notes

  • Sift the cocoa powder to avoid dry lumps.
  • Mix only until the flour disappears, for a tender crumb.
  • Cool the cake completely before frosting.
STORAGE: Keep covered up to 2 days at room temperature, refrigerate up to 5 days, or freeze the unfrosted cake up to 3 months.

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