Mayonnaise Chocolate Cake

78 mins
Serves 1
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Directions

  1. 1Combine cocoa powder and warm coffee in a bowl, whisk, and set aside for 3-4 minutes to bloom.
  2. 2Combine cocoa powder and warm coffee in a bowl, whisk, and set aside for 3-4 minutes to bloom.
  3. 3Combine cocoa powder and warm coffee in a bowl, whisk, and set aside for 3-4 minutes to bloom.
  4. 4In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
  5. 5In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
  6. 6In a separate mixing bowl, add all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, and salt.
  7. 7Add the bloomed cocoa and coffee mixture to the dry ingredients.
  8. 8Add the bloomed cocoa and coffee mixture to the dry ingredients.
  9. 9Add the bloomed cocoa and coffee mixture to the dry ingredients.
  10. 10Add 1 teaspoon of vanilla extract to the mixture.
  11. 11Add 1 teaspoon of vanilla extract to the mixture.
  12. 12Add 1 teaspoon of vanilla extract to the mixture.
  13. 13Add 1 cup of mayonnaise to the mixture.
  14. 14Add 1 cup of mayonnaise to the mixture.
  15. 15Add 1 cup of mayonnaise to the mixture.
  16. 16Mix all ingredients until well combined.
  17. 17Mix all ingredients until well combined.
  18. 18Mix all ingredients until well combined.
  19. 19Grease and line two 8-inch round cake pans with parchment paper.
  20. 20Grease and line two 8-inch round cake pans with parchment paper.
  21. 21Grease and line two 8-inch round cake pans with parchment paper.
  22. 22Evenly divide the cake batter between the two prepared pans.
  23. 23Evenly divide the cake batter between the two prepared pans.
  24. 24Evenly divide the cake batter between the two prepared pans.
  25. 25Bake the cakes in a preheated 350°F (175°C) oven for 30-33 minutes.
  26. 26Bake the cakes in a preheated 350°F (175°C) oven for 30-33 minutes.
  27. 27Bake the cakes in a preheated 350°F (175°C) oven for 30-33 minutes.
  28. 28Allow the cakes to cool in their pans for about 10 minutes.
  29. 29Allow the cakes to cool in their pans for about 10 minutes.
  30. 30Allow the cakes to cool in their pans for about 10 minutes.
  31. 31Flip the cakes out onto a cooling rack to cool completely.
  32. 32Flip the cakes out onto a cooling rack to cool completely.
  33. 33Flip the cakes out onto a cooling rack to cool completely.
  34. 34Place 2 cups of heavy cream in a saucepan and bring it to a simmer (do not boil).
  35. 35Place 2 cups of heavy cream in a saucepan and bring it to a simmer (do not boil).
  36. 36Place 2 cups of heavy cream in a saucepan and bring it to a simmer (do not boil).
  37. 37Pour the simmering cream over 24 ounces of dark chocolate in a bowl and let it sit undisturbed for 5 minutes.
  38. 38Pour the simmering cream over 24 ounces of dark chocolate in a bowl and let it sit undisturbed for 5 minutes.
  39. 39Pour the simmering cream over 24 ounces of dark chocolate in a bowl and let it sit undisturbed for 5 minutes.
  40. 40After 5 minutes, whisk the chocolate and cream mixture until smooth.
  41. 41After 5 minutes, whisk the chocolate and cream mixture until smooth.
  42. 42After 5 minutes, whisk the chocolate and cream mixture until smooth.
  43. 43Add 4 tablespoons of room temperature butter and 2 teaspoons of vanilla extract to the ganache.
  44. 44Add 4 tablespoons of room temperature butter and 2 teaspoons of vanilla extract to the ganache.
  45. 45Add 4 tablespoons of room temperature butter and 2 teaspoons of vanilla extract to the ganache.
  46. 46Whisk again until everything is nicely smooth.
  47. 47Whisk again until everything is nicely smooth.
  48. 48Whisk again until everything is nicely smooth.
  49. 49Set the ganache aside to cool for 20-30 minutes.
  50. 50Set the ganache aside to cool for 20-30 minutes.
  51. 51Set the ganache aside to cool for 20-30 minutes.
  52. 52Place one cooled cake layer on a cake stand.
  53. 53Place one cooled cake layer on a cake stand.
  54. 54Place one cooled cake layer on a cake stand.
  55. 55Add approximately one-third of the ganache frosting onto the first cake layer and spread it out evenly.
  56. 56Add approximately one-third of the ganache frosting onto the first cake layer and spread it out evenly.
  57. 57Add approximately one-third of the ganache frosting onto the first cake layer and spread it out evenly.
  58. 58Place the second cake layer on top and spread the remaining ganache over the top and down the sides of the cake.
  59. 59Place the second cake layer on top and spread the remaining ganache over the top and down the sides of the cake.
  60. 60Place the second cake layer on top and spread the remaining ganache over the top and down the sides of the cake.
  61. 61Place the assembled cake in the refrigerator for about 15 minutes to help the frosting set up.
  62. 62Place the assembled cake in the refrigerator for about 15 minutes to help the frosting set up.
  63. 63Place the assembled cake in the refrigerator for about 15 minutes to help the frosting set up.
  64. 64Slice and serve the chocolate cake.
  65. 65Slice and serve the chocolate cake.
  66. 66Slice and serve the chocolate cake.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1 cup white granulated sugar
  • 1 cup white granulated sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.75 cup cocoa powder (Dutch processed)
  • 0.75 cup cocoa powder (Dutch processed)
  • 0.75 cup cocoa powder (Dutch processed)
  • 1.5 cups warm coffee
  • 1.5 cups warm coffee
  • 1.5 cups warm coffee
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 24 ounces dark chocolate
  • 24 ounces dark chocolate
  • 24 ounces dark chocolate
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 4 tablespoons room temperature butter
  • 4 tablespoons room temperature butter
  • 4 tablespoons room temperature butter

Equipment

whiskmixing bowls8-inch round cake pansparchment papersaucepanstovecooling rackcake standspatula

Tips

  • Dutch processed cocoa powder is best for enhancing chocolate flavor.
  • Coffee enhances the chocolate flavor in the cake.
  • Mayonnaise replaces eggs and oil, making the cake moist without needing simple syrup.
  • For a three-layered cake or 9-inch pans, double the recipe and adjust baking time slightly.
  • Do not boil the heavy cream for the ganache; just bring it to a simmer.
  • After pouring hot cream over chocolate chips, let it sit for 5 minutes before whisking to ensure proper melting.
  • Refrigerate the frosted cake for 15 minutes to help the ganache set.