I ventured into unknown waters when I baked this chocolate mayonnaise cake. I honestly had no clue what to expect, but if a carrot or a zucchini cake could be great, then a mayonnaise chocolate cake could also turn out good. It was not just good; it was great – moist and tender, just simply delightful.
I made it for my kids’ violin recital. Everybody liked my chocolate mayonnaise cake and some wanted the recipe. Needless to say, I didn’t have much to take back home with me.
If you wonder, why one would use mayonnaise for a cake, the answer is simple. What is mayonnaise? Eggs, oil, and some vinegar. It replaces the eggs and the fat you usually add (butter, oil). The vinegar adds a little sour note, just like sour cream, but makes the cake have a distinct dark crumb, one which is hard to achieve otherwise.
As you can see on the picture, your baked cake will have a beautiful glossy dark-brown crust, slightly dipped center, and dark reddish crumb. I hope that you will like its taste as much as its good looks. Anyway, here is the chocolate mayonnaise cake recipe.
Ingredients and instructions for the chocolate icing can be found on my chocolate banana cake page.
1. Preheat the oven to 175°C – 350°F
1. Grease an 11” (28cm) pan, line the bottom with baking paper, grease again and flour.
2. Blend the flour, sugar, and salt in a large mixing bowl.
1. Combine the cocoa powder and water in a medium bowl and whisk until it has cooled off to room temperature. Add the vanilla and mayonnaise and whisk to a smooth mixture.
1. Add the cocoa-mayonnaise mixture to the dry ingredients and mix on low for 30 seconds. Increase your speed and beat for 1 minute to add air to the cake and develop its structure. The batter will be very liquid.
1. Pour the batter into the prepared pan and bake for 20 to 25 minutes or until a tester inserted near the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto greased wire racks and cool off completely before icing.
2. While the cake is baking, prepare the chocolate icing.
Frost the chocolate cake:
1. Once the cake has completely cooled off, ice the top and sides. If you want to, you can garnish it with chocolate curls.
How to make chocolate curls:
1. To make chocolate curls, you need to melt 1 or 2 bars of chocolate, pour the melted chocolate into a plastic food container, like Tupperware, and cool it off.
2. Once your homemade chocolate bar (should be thick) is ready, you can scrape the sides using a potato peeler or a cheese cutter. If you don’t get any curls, your chocolate is too hard. You might need to soften it a bit by putting it in microwave for 2 seconds on low setting. You will have to see what works best for you. Also, hold the chocolate through a paper towel or foil, so the heat that is coming off your hands won’t melt the chocolate.
Tip: I store my chocolate cube in the fridge, so when I need to make a cake extra pretty, I have it readily available.
Tip: You can double the recipe and bake two layers, or bake it in two 8” pans. I would double the amount of frosting. That way you could be very liberal with it and apply a thick layer inside and on the sides and top.
Did you like this recipe? Drop a comment below or “like” me on Facebook, but most importantly, come back for more chocolate cake recipes!
You can also take a look at these recipes below:
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