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Chocolate Mayonnaise Cake Recipe

Chocolate Mayonnaise Cake Recipe
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★★★★★

4.8 from 6 reviews

This rich and moist Chocolate Mayonnaise Cake combines the deep flavors of bittersweet chocolate and dark cocoa with the unique creaminess of mayonnaise to create a decadent yet tender dessert. Perfectly balanced with dark coffee and a luscious chocolate frosting, this recipe yields a luscious cake that’s easy to prepare and impressively delicious.

Ingredients

Scale

Cake:

  • 4 ounces bittersweet chocolate (70% cacao, chopped or chips)
  • 1 cup dark unsweetened cocoa powder (e.g. Hershey’s Special Extra Dark)
  • 1 3/4 cups dark coffee or water (boiling)
  • 2 2/3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 pinch kosher salt
  • 1 cup sugar
  • 1 cup dark brown sugar (packed)
  • 1 1/3 cups mayonnaise (regular, not reduced-fat or fat-free; Hellman’s or Duke’s preferred)
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Frosting:

  • 2 1/4 cups butter (softened)
  • 1 1/2 cups confectioners’ sugar
  • 3/4 cup unsweetened dark cocoa powder (e.g. Hershey’s Special Extra Dark)
  • 1/2 cup hot double-strength coffee
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch kosher salt
  • 10 ounces dark chocolate (chopped and melted)
  • 1 tablespoon white corn syrup

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing and dusting them with cocoa powder to prevent sticking.
  2. Melt Chocolate: Microwave the bittersweet chocolate until just softened, about 1 minute, stirring to a smooth consistency.
  3. Mix Chocolate and Cocoa: In a bowl, combine the melted chocolate and 1 cup cocoa powder. Whisk in boiling coffee or water until smooth, then set aside.
  4. Prepare Dry Ingredients: Sift together flour, baking soda, baking powder, and salt into a separate bowl and set aside.
  5. Beat Sugars and Mayonnaise: Using an electric mixer on medium-high, beat sugar and brown sugar with mayonnaise until fully blended.
  6. Add Eggs: Incorporate eggs one at a time, beating well after each addition. Then beat in the egg yolk and vanilla extract.
  7. Combine Ingredients: Reduce mixer speed to low. Alternately add the dry ingredients and the chocolate mixture in four parts, beating well after each addition to form the batter.
  8. Fill Pans and Bake: Distribute batter evenly into prepared pans. Bake for approximately 30 minutes, or until a cake tester inserted in the center comes out clean.
  9. Cool Cakes: Allow cakes to cool 10 minutes in pans, then loosen edges and invert onto wire racks. Cool completely before frosting.
  10. Make Frosting: In a stand mixer with paddle attachment, beat softened butter on medium speed for about 6 minutes until pale and fluffy.
  11. Add Sugar and Cocoa: Sift confectioners’ sugar and cocoa powder together, then add to the butter at low mixer speed until blended.
  12. Add Liquids and Flavorings: With the mixer still on low, add hot double-strength coffee, sour cream, vanilla extract, and salt. Beat for 1 minute.
  13. Whip Frosting: Increase mixer speed to medium and whip the frosting for 2 minutes to aerate it.
  14. Add Melted Chocolate: Stir in melted dark chocolate and white corn syrup; beat until smooth, about 2 minutes.
  15. Assemble Cake: Spread frosting evenly between cooled cake layers and over the top and sides for a decadent finish.
  16. Optional Sheet Cake Instructions: For a sheet cake, grease and flour a 13×9-inch pan, pour in batter, and bake 30-35 minutes at 350°F. Cool completely and frost as desired.

Notes

  • Use full-fat mayonnaise for best texture; reduced-fat versions will affect moisture and richness.
  • Be sure to use high-quality bittersweet chocolate and dark cocoa powder to enhance chocolate intensity.
  • Let cake layers cool completely before frosting to prevent melting the frosting.
  • Double-strength coffee intensifies chocolate flavor and keeps the cake moist.
  • Can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
  • This cake freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: chocolate mayonnaise cake, moist chocolate cake, rich chocolate cake, unique chocolate cake, chocolate dessert

Find it online: https://cheflenacooks.com/chocolate-mayonnaise-cake-recipe/