This all-time classic recipe for Chocolate Mayonnaise Cake is rich and decadent in flavour with a soft, fluffy texture. Topped with a layer of chocolate ganache makes this an amazing dessert.

Chocolate Mayonnaise Cake

Mayonnaise might sound like an unusual ingredient to add to chocolate cake, but it adds such great moisture and decadence. Requiring just 8 simple ingredients, this Chocolate Mayonnaise cake is super easy to make, always ensuring a deliciously indulgent cake

All you are going to need now is a tall glass of milk to go with a slice of this deliciousness 🙂

CAN YOU TASTE THE MAYONNAISE IN THE CAKE?

NO, ABSOLUTELY NOT! The mayonnaise is used as an ingredient adding moisture, richness and all-round decadence to the chocolate cake.

WHICH MAYONNAISE SHOULD I USE?

There are so many types of mayonnaise containing different ingredients. Some contain eggs, others are egg-free or vegan.  You also get the full fat or low-calorie mayonnaise. So which one should you use?

For me, any type of mayonnaise works with this bake. I have tried them all, the mayonnaise containing eggs, egg-free, full fat and light. These all work perfectly.

For this recipe and pictures, I have used the egg-free low-calorie mayonnaise. The cake still retained its amazing moisture and tasted great. I also told myself that it is healthier and stuffed my face with a few extra slices 😉

Go ahead and use any type of mayonnaise you have or prefer. This cake will turn out irresistibly delicious with whichever you choose.

NO OIL OR BUTTER 

There is no oil or butter used in this bake. The mayonnaise is an amazing ingredient which contains sufficient oil to create a soft, moist and fluffy texture. There is definitely no need to add oil or butter to the recipe. 

WHICH BAKING PANS TO USE 

The batter for this cake can be used in any baking pan

• Bake as cupcakes and top with buttercream, chocolate ganache or fill with chocolate chips
• Super impressive and beautiful when baked as a layer cake. Sandwich the layers with a cream cheese frosting and top with fresh seasonal fruit or berries
• Want to serve bite-sized pieces or individual squares? Then bake as a sheet cake and slice as you prefer.
• These make delicious brownies when baked and sprinkled with powdered sugar. 

Keep in mind that the baking times will vary according to the baking pan you are using. Check if the cake or cupcakes are baked by inserting a toothpick or skewer into the cake. The toothpick or skewer should come out clean without any batter sticking to it.

ENHANCE THE CHOCOLATE FLAVOUR

Adding a teaspoon of instant coffee to the water in the recipe will create a deeper and richer chocolate flavour. This is totally optional.

Feel free to leave out the coffee if you prefer using the water without the coffee instead.

MAKING THE CHOCOLATE MAYONNAISE CAKE 

This is a super easy recipe, requiring basic ingredients.

DRY INGREDIENTS

The flour, cocoa, baking soda ( bicarbonate of soda) and salt is sifted into a bowl.

WET INGREDIENTS

In a separate bowl, combine the mayonnaise, sugar, water, and vanilla. If you are using coffee to enhance the chocolate flavour, then just add a teaspoon of instant coffee to the water and stir to dissolve.

COMBINE THE WET AND DRY INGREDIENTS

Add the wet ingredients into the dry ingredients and stir with a whisk or spatula until smooth and creamy.

BAKE

TOP WITH CHOCOLATE GANACHE ( OPTIONAL)

Any frosting or topping can be used. My favourite is chocolate ganache. Besides being so easy to make, it also tastes so good.  Here is the recipe if you would like to give it a try.

Make the ganache while the cake cools.

Heat ½ cup /125ml heavy / whipping cream in a pan. Add 100g dark chocolate chips or blocks and whisk until the chocolate is melted and incorporated. Remove from the heat.

As the ganache cools, it will thicken. Add more chocolate if you prefer a thicker consistency. The cake must be completely cooled before you pour over the ganache. Allow it to set before slicing and serving.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing cakes and dessert recipes

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5 from 3 votes

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Chocolate Mayonnaise Cake

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

This all-time classic recipe for a Chocolate Mayonnaise Cake is rich and decadent in flavor with a soft, fluffy texture. Topped with a layer of chocolate ganache makes this an amazing dessert.

Course: cake / dessert

Cuisine: American

Ingredients

FOR THE CAKE

• 2 cups / 240g all-purpose / cake flour
• ¾ cup / 75g cocoa powder
• 1 ½ teaspoon baking soda/bicarbonate of soda
• Pinch of salt
• 1 cup / 200g white or brown sugar
• ¾ cup mayonnaise SEE NOTE 1
• 1 cup 250ml warm water SEE NOTE 2
• 1 teaspoon / 5 ml vanilla essence

FOR THE GANACHE ( OPTIONAL)

• 1 ½ cups / 255g dark chocolate broken into pieces
• ½ cup / 125ml cream

Instructions

DRY INGREDIENTS

1. Sift the flour, salt, cocoa and baking soda (bicarbonate of soda) in a bowl.

WET INGREDIENTS

1. In a separate bowl, combine the mayonnaise, sugar, water, and vanilla. If you are using coffee to enhance the chocolate flavor, then just add a teaspoon of instant coffee to the water and stir to dissolve.

COMBINE THE WET AND DRY INGREDIENTS

1. Add the wet ingredients into the dry ingredients and stir with a whisk or spatula until smooth and creamy.
2. Transfer the mixture to a greased and lined 8-inch / 20cm square pan.

BAKE

1. Bake in a preheated oven of 320°F / 160°C for about 25 to 30 minutes.

CHOCOLATE GANACHE ( OPTIONAL)

1. Make the ganache while the cake cools.
2. Heat ½ cup /125ml heavy / whipping cream in a pan. Add 100g dark chocolate chips or blocks and whisk until the chocolate is melted and incorporated. Remove from the heat.
3. As the ganache cools, it will thicken. Add more chocolate if you prefer a thicker consistency. The cake must be completely cooled before you pour over the ganache. Allow it to set before slicing and serving.

Recipe Notes

1. For me, any type of mayonnaise works with this bake. I have tried them all, the mayonnaise containing eggs, egg-free, full fat and light. These all work perfectly. For this recipe and pictures, I have used the egg-free low-calorie mayonnaise. The cake still retained its amazing moisture and tasted great. I also told myself that it is healthier and stuffed my face with a few extra slices 😉 Go ahead and use any type of mayonnaise you have or prefer. This cake will turn out irresistibly delicious with whichever you choose.
2. Adding a teaspoon of instant coffee to the water in the recipe will create a deeper and richer chocolate flavor. This is totally optional. Feel free to leave out the coffee if you prefer using the water without the coffee.