Chocolate Cake With Mayonnaise (Printable)
Rich, moist chocolate cake where mayonnaise replaces eggs and oil for incredibly tender crumb and deep flavor. Ready in 50 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup mayonnaise (regular, not low-fat or light)
07 - 1 cup granulated sugar
08 - 1 cup brown sugar, packed
09 - 1 tablespoon vanilla extract
10 - 1 1/4 cups cold water
# How-To:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In another bowl, whisk mayonnaise, granulated sugar, brown sugar, and vanilla until smooth.
04 - Alternate adding dry ingredients and cold water to mayonnaise mixture, starting and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly between prepared pans.
06 - Bake for 30-35 minutes until toothpick inserted in center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
# Expert Tips:
01 -
- The mayonnaise creates the most tender crumb youve ever experienced without any eggy flavor
- It comes together in one bowl with ingredients you probably already have in your pantry
- This cake stays fresh for days, actually getting better as it sits
02 -
- Over mixing develops gluten and makes the cake tough, so stop as soon as the flour disappears
- Room temperature ingredients blend better, but cold water actually helps control the baking time
- The cakes will continue cooking slightly in the pans during that crucial 10 minute cooling period
03 -
- Substitute hot coffee for the cold water to deepen the chocolate flavor dramatically
- Add a teaspoon of instant espresso powder to the dry ingredients for mocha notes
- Line your pans with parchment paper rounds for guaranteed easy removal