Chocolate Mayonnaise Cake is the cake of my childhood. It’s the chocolatey-est cake there is!

I know what you’re thinking. Mayonnaise?! In cake? But I promise, it really is fantastic.

A couple months back, I asked my Nan to pass me this recipe. It wasn’t hers, it was my grandfather’s. I hadn’t eaten it since before he died, three years ago.

When I first made it after receiving the recipe, I had an epiphany. This is the reason that all other chocolate cakes I’ve tasted fall flat with me.

This cake recipe defines chocolate cake for me.

Maybe because it was the chocolate cake of my childhood, or maybe because the mayonnaise and coffee marry to bring out the flavor of the chocolate in fantastic and unexpected ways.

All I know is when I’m craving chocolate cake, this is the recipe I will make, forevermore.

It’s also great that this mixes together as easily as a cake mix. No need for a stand or hand mixer here unless you want to use one.

Frost it with your favorite icing. Gaga and Nanny always loved putting chocolate rum frosting over top, and that’s still my favorite. But I used vanilla frosting in the photo because I had some left over from another recipe.

Chocolate Mayonnaise Cake

Yield: 1 9" Layer Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This chocolate cake is vibrant with rich chocolate flavor. You don't need any eggs for this fabulous recipe that we know Grandma and Grandpa love.

Print

Ingredients

For the Cake

• 2 cups all purpose flour
• 1 cup sugar
• 6 tablespoons cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 1 cup mayonnaise - no substitutes
• 1 cup cold coffee
• 1 teaspoon pure vanilla extract

For Chocolate Ganache

• 1 cup heavy cream
• 2 1/4 teaspoons unsalted butter
• 2 1/4 tablespoons cold coffee
• 1 pound semi-chocolate chips
• chopped pecans, for garnish

Instructions

For the Cake

1. Preheat oven to 350°F.
2. Sift together dry ingredients - set aside.
3. In mixing bowl combine mayonnaise, cold coffee and vanilla - add sifted dry ingredients, incrementally.
4. Beat until smooth - scraping sides of bowl often.
5. Pour into greased and floured 9 x 13 pan or 12 count muffin pan with paper cups. Bake for 25 to 35 minutes. Do not over bake!

For the Ganache

1. In heavy saucepan over medium heat put heavy cream, butter and coffee just to boiling point - Do not boil!
2. Remove from heat and add chocolate chips and stir with whisk until smooth.
3. Spoon or pour sauce over individual portions of cake and serve.
4. Garnish with chopped pecans and heavy whip cream

Notes

• For cupcakes, add 2 tablespoons of flour and 1 more scant tablespoon of cocoa powder to the batter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cupcake Pan
• Whisk
• 
  Mixing Bowls
• 
  Chicago Metallic Commercial II Non-Stick Round Cake Pan

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 32mgSodium: 381mgCarbohydrates: 60gFiber: 4gSugar: 38gProtein: 6g

This nutritional information is just an estimate and not to be considered perfectly factual.

Did you make this recipe?

Tag me on social (@bluebonnetbaker) so I can see how awesome you are!