Description
This rich and moist Chocolate Mayonnaise Cake features a unique ingredient—mayonnaise—that keeps the cake incredibly tender and flavorful. Paired with a luscious cocoa buttercream frosting, this cake is perfect for chocolate lovers looking for a simple yet impressive homemade dessert.
Ingredients
Scale
For the Cake:
- Nonstick cooking spray
- 320g all-purpose flour (11 1/4 ounces; 2 1/2 cups), plus more for dusting
- 60g unsweetened natural cocoa powder (2 ounces; 3/4 cup)
- 250g granulated sugar (8 3/4 ounces; 1 1/4 cups)
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) baking soda
- 1/4 teaspoon Diamond Crystal kosher salt (use half as much if using table salt)
- 300ml strong black coffee (10 fluid ounces; 1 1/4 cups), at about 170°F (77ºC)
- 300g mayonnaise (10 1/2 ounces; 1 1/4 cups)
- 1 teaspoon vanilla extract
For the Frosting:
- 200g unsalted butter (7 ounces; about 14 tablespoons), softened
- 40g cocoa powder (1 1/2 ounces; 1/2 cup), sifted
- 420g confectioners’ sugar (15 ounces; 3 3/4 cups), sifted
- 2 tablespoons (30ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan and Oven: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Grease a 9- by 13-inch baking pan thoroughly with nonstick cooking spray, then dust the pan with flour, shaking out any excess.
- Mix Dry Ingredients: Sift the all-purpose flour and cocoa powder together using a fine-mesh sieve into a large bowl. Add sugar, baking powder, baking soda, and kosher salt, then whisk until all dry ingredients are well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the strong black coffee (at about 170°F or 77ºC), mayonnaise, and vanilla extract until the mixture becomes foamy and milk-like in appearance, which takes about 20 seconds.
- Make the Batter: Pour the dry ingredients into the wet ingredients and whisk gently until just combined and no dry spots remain, about 30 seconds. The batter may look slightly lumpy, which is normal. Avoid overmixing to keep the cake tender.
- Bake the Cake: Using a flexible rubber spatula, scrape the batter evenly into the prepared baking pan. Place in the oven and bake for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean and the cake starts to pull away slightly from the sides.
- Cool the Cake: Transfer the pan to a wire rack and allow the cake to cool completely, which takes about 1 1/2 to 2 hours.
- Prepare the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened unsalted butter on medium-high speed until creamy, approximately 30 seconds.
- Add Frosting Ingredients: Add the sifted confectioners’ sugar and cocoa powder to the butter, then pour in the milk and vanilla extract. Mix on low speed until all ingredients are incorporated, then increase the mixer speed to medium-high and beat for about 3 minutes until the frosting is smooth and fluffy.
- Frost the Cake: Spread the frosting evenly over the cooled cake using a small offset spatula or a flexible rubber spatula.
- Serve: Slice the cake into portions and serve. Enjoy this moist and flavorful chocolate cake any time of year!
Notes
- Make sure the coffee is hot (around 170°F/77ºC) when mixing with the mayonnaise to help dissolve the dry ingredients smoothly.
- Do not overmix the batter to ensure the cake remains tender and moist.
- Using mayonnaise in the batter adds moisture and richness without the need for additional eggs or butter.
- The cake pairs wonderfully with a variety of frostings, but the cocoa buttercream here complements the chocolate flavor perfectly.
- This cake keeps well when stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
