I first shared this recipe on I Am Baker where I am a contributor. Bust out the jar of mayo for this this incredibly moist, simple, and yummy CHOCOLATE MAYONNAISE CAKE! Serve it a la mode with rich chocolate fudge sauce and chopped walnuts.
Chocolate Mayonnaise Cake
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I know there are some people out there who have some beef with mayo but this Chocolate Mayonnaise Cake is going to blow your mind! Mayonnaise is just an emulsion of egg yolk, oil, and a little vinegar so it’s just like any other ole cake that calls for eggs, oil, and buttermilk. Using mayonnaise is just taking a shortcut by combining multiple ingredients into one and the results are phenomenal!
Holy freakin moly! This cake is super moist thanks to the mayo. It rises beautifully and is just scrumptious whether you eat it warm or cooled. I’m a big fan of ice cream so my favorite way to enjoy this cake is to eat it warm (either shortly after it cooks or just reheating it in the microwave) with a scoop of vanilla ice cream on top. I just love how the ice cream melts into the cake and then you have the warm rich chocolate ganache and some walnuts for a little texture and nuttiness. Guys, this cake is a MUST try.
This Chocolate Mayo Cake is perfect for serving at a dinner party. Did you know that the chocolate cake at Macaroni Grill is made with mayonnaise?! It’s true! So serve up some pasta and follow it up with this amazing chocolate cake!
How to make Chocolate Mayonnaise Cake:
This is eazy breezy. All it takes is 7 simple ingredients and you can mix it all by hand. I think my 5 year old could make it!
First, mix all the dry ingredients together: flour, granulated sugar, cocoa powder, and baking soda. Next, you’ll add in the mayonnaise, water, and vanilla and beat until smooth.
Pour the batter into a 9×9 inch greased baking pan and bake for 30 minutes or until a toothpick comes out clean. (While the cake is cookies, feel free to lick the bowl and whisk clean! Since this is made with mayonnaise that has been pasteurized, it’s safe to eat, even when pregnant! Just make sure you’re using pasteurized mayo like Hellmann’s and that you’ve stored it properly.)
After pulling the cake out of the oven you can make the fudge sauce. Just place a cup of chocolate chips in a bowl and pour hot cream over them and cover for 2 minutes. Whisk the chocolate and cream together until smooth and then serve over the top of the warm cake and top with a scoop of ice cream and sprinkle with roughly chopped walnuts. If you’re not a fan of nuts or are allergic you can skip them or swap them with something like sprinkles, toffee, mini chocolate chips, or crushed peppermint for the holidays!
Can I use Low-Fat Mayonnaise?
If you’re making a dessert I think it’s always best to go with the full fat version so you get optimal results that leave you satisfied. If you really want to cut down on calories, top your piece with less fudge.
HERE ARE A FEW MORE CHOCOLATE RECIPES THAT YOU ARE SURE TO ENJOY:
- One Bowl Double Chocolate Cupcakes
- Oatmeal Chocolate Fudge Chewies
- Rich Chocolatey Turtle Brownies
- Chocolate Sheet Cake
- Chocolate Earthquake Cupcakes
TOOLS USED TO MAKE THIS Mayonnaise Cake:
Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
9×9 inch Metal Baking Pan– These are great for making cakes, dessert bars, cornbread… And I absolutely love that they ahve lids! This makes for easy storage to keep your baked goods nice and fresh and also is great for transporting.
Chocolate Mayonnaise Cake Video
Mayonnaise Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 cup water
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
For the Fudge Sauce:
- 3/4 cup heavy cream
- 1 cup semi-sweet chocolate chips, 6 ounces
- toasted walnuts, (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan.
- Whisk dry ingredients together in medium mixing bowl. Add the water, mayonnaise, and vanilla and mix until evenly combined. Pour batter into prepared baking pan. Bake for 25-30 minutes or until toothpick comes out clean.
For the Fudge Sauce:
- Place chocolate chips in a bowl. Heat whipping cream, pour over chocolate chips, and cover. Let sit for 5 minutes and then whisk until smooth.
- Serve cake warm or reheat. Spoon fudge sauce on top of cake, sprinkle with walnuts, top with ice cream. Serve immediately.
I’m curious on what the recipe would be for a 12×9 ( or 13×9) pan would be? Would it be doubled recipe? And time in oven? I have a huge family, a 9×9 would not do… I may need to do 2 9×9…hmmm
Can you use 2 8 inch rounds for this recipe?
Vickie, I haven’t tried that but I don’t see why not. Be sure to grease and flour the pan and reduce baking time. Let me know how it turns out! 🙂
Your pictures are phenomenal! Also, MAYO??! I never would have guessed! The cake looks so delicious!
Crazy right?! Thanks Whitney! 🙂