Chocolate Mayonnaise Cake
A delightful dessert combining rich chocolate flavor with the moist texture provided by mayonnaise, perfect for chocolate lovers.
Ingredients
For the Cake
- ¾ cup mayonnaise
- 1 ¼ cup warm coffee Make sure it's warm, not boiling.
- 2 large eggs (room temperature) Use room temperature for better mixing.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder Not Dutch process.
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons milk (more as needed) Add more for desired consistency.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, mix together the mayonnaise, warm coffee, eggs, and vanilla extract until well blended.
- In another bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Slowly add the dry mixture to the wet ingredients, stirring until just combined.
- Divide the batter evenly between the prepared baking pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
Chocolate Buttercream Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing well.
- Pour in the milk, vanilla extract, and salt. Beat until smooth and fluffy. Add more milk if needed to reach desired consistency.
Assembly
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and cover the entire cake with the remaining frosting.
Notes
Store the cake at room temperature in an airtight container for up to three days. Refrigerate for up to a week or freeze tightly for up to three months. For variations, add chocolate chips or nuts.