Chocolate Cake With Mayonnaise
Super moist chocolate cake with mayonnaise has a rich, deep chocolate flavor with a subtle hint of coffee that enhances the cocoa’s intensity.The texture is tender, soft, and incredibly moist, melting smoothly on the tongue with a delicate sweetness that balances the slight bitterness of the cocoa.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Sifter
- Sifter
- Spatula
- Cooling rack
Ingredients
- 1 ¾ cups 220 g all-purpose flour (unbleached, 4–5g protein)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup 65 g unsweetened cocoa powder (Dutch-processed or regular)
- 1 ½ cups 300 g granulated or superfine sugar
- 1 cup 240 g full-fat mayonnaise
- 3 large eggs
- 1 cup 240 ml buttermilk (full-fat or reduced-fat)
- ½ cup 120 ml strong brewed coffee or 1–2 teaspoons instant coffee dissolved in hot water
- 2 teaspoons vanilla extract
Instructions
Preheat the oven and prepare the pan
- Set your oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch square pan with butter or oil, then lightly dust it with flour, or line the bottom with parchment paper for easy removal.
Mix the dry ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Give it a gentle stir to combine everything evenly, then set it aside.
Combine the wet ingredients
- In a large bowl, whisk the sugar and mayonnaise together until smooth and creamy. Add the eggs one at a time, whisking well after each one. Stir in the vanilla extract so it’s fully incorporated.
Bring wet and dry ingredients together
- Add the dry mixture to the wet mixture gradually, alternating with the buttermilk. Start with some dry ingredients, then add some buttermilk, and continue this pattern, finishing with the dry ingredients. Mix gently until just combined, being careful not to over mix. Finally, stir in the brewed coffee until evenly distributed.
Bake the cake
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
Cool and serve
- Let the cake rest in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Frost it if you like, or enjoy it plain with a light dusting of powdered sugar.
Notes
Notes: Make sure your baking powder and soda are fresh to get a good rise. The coffee enhances the chocolate flavor but can be skipped for a milder taste. Mayonnaise is key for moisture; do not substitute with low-fat versions.
Nutrition Facts Of Chocolate Cake With Mayonnaise
Calories: 350 kcal | Fat: 17g | Saturated Fat: 3g | Carbohydrates: 45g | Sugar: 30g | Protein: 5g | Fiber: 2g