# Mayonnaise Chocolate Cake

This Great Depression era chocolate cake recipe, featuring mayonnaise as a key ingredient, yields a delicious and moist dessert with a rich chocolate ganache frosting.

- Total time: 78 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- whisk
- mixing bowls
- 8-inch round cake pans
- parchment paper
- saucepan
- stove
- cooling rack
- cake stand
- spatula

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMNrQ8As/
- Recipe page: https://www.cliprecipe.com/recipe/278f45d9-a732-4754-b0b1-8d857994672d
- Extracted: 2025-09-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt