Description
This decadent Chocolate Mayonnaise Cake is a moist, rich dessert that uses mayonnaise to keep the cake tender and flavorful without eggs or butter. Enhanced by strong coffee and a luscious cocoa frosting, this cake is perfect for chocolate lovers seeking a unique and easy-to-make treat.
Ingredients
Scale
For the Cake:
- Nonstick cooking spray
- 320g all-purpose flour (11 1/4 ounces; 2 1/2 cups), plus more for dusting
- 60g unsweetened natural cocoa powder (2 ounces; 3/4 cup)
- 250g granulated sugar (8 3/4 ounces; 1 1/4 cups)
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) baking soda
- 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
- 300ml strong black coffee (10 fluid ounces; 1 1/4 cups), at about 170°F (77ºC)
- 300g mayonnaise (10 1/2 ounces; 1 1/4 cups)
- 1 teaspoon vanilla extract
For the Frosting:
- 200g unsalted butter (7 ounces; about 14 tablespoons), softened
- 40g cocoa powder (1 1/2 ounces; 1/2 cup), sifted
- 420g confectioners’ sugar (15 ounces; 3 3/4 cups), sifted
- 2 tablespoons (30ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Grease a 9- by 13-inch baking pan with nonstick cooking spray and dust with flour, shaking out the excess to prevent sticking.
- Sift Dry Ingredients: Using a fine-mesh sieve, sift the all-purpose flour and cocoa powder into a large mixing bowl. Add the granulated sugar, baking powder, baking soda, and kosher salt, then whisk to combine evenly.
- Mix Wet Ingredients: In another large bowl, whisk together the strong black coffee (at about 170°F / 77ºC), mayonnaise, and vanilla extract until the mixture resembles foamy, milky coffee, which will take about 20 seconds.
- Combine Batter: Pour the dry ingredients into the wet mixture and whisk gently until just combined and no visible dry spots remain, about 30 seconds. The batter will be slightly lumpy—avoid overmixing to keep the cake tender.
- Transfer and Bake: Using a flexible rubber spatula, scrape the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 35 to 38 minutes until a cake tester inserted into the center comes out clean and the cake pulls away slightly from the edges of the pan.
- Cool the Cake: Remove the pan from the oven and transfer it to a wire rack. Let the cake cool completely, which will take about 1 1/2 to 2 hours, before frosting.
- Make the Frosting: In the bowl of a stand mixer fitted with a paddle attachment or using an electric hand mixer, beat the softened unsalted butter on medium-high speed until creamy, about 30 seconds. Add in sifted confectioners’ sugar and cocoa powder, then add milk and vanilla extract. Mix on low speed until fully incorporated, then increase speed to medium-high and beat until the frosting is smooth and fluffy, about 3 more minutes.
- Frost the Cake: Spread the frosting evenly over the cooled cake using a small offset spatula or flexible rubber spatula. Slice into pieces and serve.
Notes
- Do not overmix the batter; slight lumps are fine and help maintain cake tenderness.
- Make sure the coffee is hot (around 170°F/77°C) when mixing with mayonnaise for best results.
- The cake keeps well and can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- For a dairy-free frosting alternative, substitute butter and milk with plant-based versions.
- Sifting the cocoa powder and sugar before mixing helps avoid lumps in the frosting.
Nutrition
- Serving Size: 1 slice (assuming 15 slices per cake)
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
