Chocolate Mayo Cake

Moist, decadent, and rich, this Chocolate Mayo Cake is a game-changer. The addition of mayonnaise might raise an eyebrow, but trust us, it’s the secret to an incredibly tender crumb.

With intense chocolate flavor and a velvety texture, this cake is sure to satisfy any chocolate craving.

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

2 ¾ cups all-purpose flour
1 ½ cups granulated sugar
1 ½ cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup chocolate chips
¾ cup mayonnaise

Instructions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Set aside. In a large mixing bowl, use an electric mixer to beat the butter until it’s creamy, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract. Gradually mix in the dry ingredients into the butter mixture, beating until just combined.

Melt the chocolate chips in the microwave or over a double boiler.

Allow the melted chocolate to cool slightly, then fold it into the batter until well combined. Stir in the mayonnaise until smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

Don’t overmix the batter, as it can lead to a dense cake. Use high-quality cocoa powder for the best flavor.

To ensure the cake releases from the pans easily, grease them generously and line them with parchment paper.

If using a microwave to melt the chocolate, heat it in 30-second increments, stirring between each interval, until smooth. Mayonnaise might sound unusual, but it adds moisture and tenderness to the cake.

To achieve a smooth batter, make sure to fold the melted chocolate in thoroughly.

For even baking, check the cakes after 30 minutes and rotate the pans if necessary. Let the cakes cool completely before frosting and decorating to prevent melting or smudging.