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
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Ingredients
FOR THE CAKE
2cups/ 240g all-purpose / cake flour
¾cup/ 75g cocoa powder
1 ½teaspoonbaking soda/bicarbonate of soda
Pinchof salt
1cup/ 200g white or brown sugar
¾cupmayonnaiseSEE NOTE 1
1cup250ml warm waterSEE NOTE 2
1teaspoon/ 5 ml vanilla essence
FOR THE GANACHE ( OPTIONAL)
1 ½cups/ 255g dark chocolate broken into pieces
½cup/ 125ml cream
Instructions
DRY INGREDIENTS
Sift the flour, salt, cocoa and baking soda (bicarbonate of soda) in a bowl.
WET INGREDIENTS
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
Add the wet ingredients into the dry ingredients and stir with a whisk or spatula until smooth and creamy.
Transfer the mixture to a greased and lined 8-inch / 20cm square pan.
BAKE
Bake in a preheated oven of 320°F / 160°C for about 25 to 30 minutes.
CHOCOLATE GANACHE ( OPTIONAL)
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.
Notes
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.
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.