Chocolate

Wait, We Should Put *What* in Our Chocolate Cake?

The surprise ingredient makes complete sense.

Photo by Posie Harwood Brien

This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.


Confession: This cake involved some subterfuge. After baking it and enjoying a slice, I knew I'd hit upon an exceptionally good recipe. I've always struggled with chocolate cakes, finding the batter too liquidy and the resulting cakes far too moist to frost easily. Classic chocolate cake recipes never taste truly rich enough for me. This recipe from the back of the cocoa box was my top contender until now.

So I had to share the cake, of course. But here's the issue: This cake is made with an entire! cup! of! mayonnaise! I sensed that bit of information would put people off the cake before giving it a chance. Instead, I served it up without a word about the mayonnaise. Everyone loved it, swooning over the texture and the flavor. Once the last crumbs were eaten, and only smears of frosting remained, I confessed.

Photo by Posie Harwood

Although it sounds bizarre, and your friends will pull a face, mayonnaise makes complete sense in a cake. It's made of eggs and oil, both of which are normal cake ingredients. The recipe is an old-fashioned one that comes from the Hellman's mayonnaise archives. Mayonnaise replaces the oil that's traditionally used in chocolate layer cakes.

Join The Conversation

Top Comment:
“Pair it with a Vanilla Swiss Buttercream, then make a good chocolate ganache to pour over the top, and drip down the sides for the very best Black & White you'll ever eat.”
— rob
Comment

You can't taste any mayo-ness at all; it merely serves to give the cake a wonderfully velvety texture and perfectly moist crumb. To get the best chocolate flavor, use a really good quality cocoa powder. You'll see that the recipe calls for espresso powder: This is entirely optional. It's fine if you leave it out, but a pinch of espresso powder really helps to enhance the flavor of chocolate in baking. It won't add any coffee flavor in this small quantity.

Photo by Posie Harwood

In these photos, I used a basic caramel sauce to fill my cake and a simple chocolate buttercream to frost the outside. You could do the same, or you could fill and frost it all with chocolate buttercream. You could also go in lots of other directions using the cake recipe as a base: Peanut butter frosting would be fantastic. Seven-minute frosting would be a great option, particularly if you want something less rich. You could use vanilla buttercream, dulce de leche frosting, or even serve the cake plain with vanilla ice cream or whipped cream. Any flavor that pairs with chocolate will work here, so go wild. It is cake after all, and when it comes to cake, one should not hold back.

More from Food52


Do you think you'll put mayo in your next chocolate cake? Tell us in the comments!

See what other Food52 readers are saying.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

130 Comments

Helen S. November 5, 2023
When you realize that mayonnaise is basically emulsified oil, it makes perfect sense. This is also one of the oldest recipes around and still good today.
 
Smaug December 26, 2023
An emulsion is a specific type of combination of two liquids; you can't emulsify a single substance.
 
Smaug December 26, 2023
An emulsion is a specific type of combination of two liquids; you can't emulsify a single substance.
 
Helen S. December 26, 2023
Mayonnaise is not one substance but a a combination of eggs, oil and flavorings. The eggs and oil form the emulsion which is mayonnaise.
 
Smaug December 26, 2023
Well, egg yolks, but yes. The phrase "emulsified oil", however, is nonsense- a small point except that the word is so widely misused in the culinary press
 
Helen S. December 26, 2023
This is really nit picky. The point of the entire discussion is that mayonnaise is mainly oil and that oil is great for making cakes, muffins, cupcakes, etc. very moist with a longer shelf life. When you think of it that way, mayo is not so surprising. There are tons of words misued by the culinary press. As a professional bakery and pastry chef for over 30 years, I'm interested in helping people understand baking and pastry to further enhance the enjoyment of it.
 
Smaug December 26, 2023
Well, not really that picky. The word is so widely used, it's really a shame that it is being-or has been-rendered meaningless; there isn't really a substitute. Why not just say "mayonnaise is basically oil" and leave it at that?
 
Helen S. December 26, 2023
Because it is an emulsion and I am not writing just for you. There are many words whose meanings have become obscured over time and are used differently now that formerly. I have taught an accredited baking and pastry course, owned an upscale bakery and am currently the pastry chef at a 4 diamond restaurant. The important thing is that people who bake understand what and why. I doubt they care about our pedantic discussion. I wish you a happy 2024 filled with all correct words. It was an interesting conversation.
 
Smaug December 27, 2023
Ready to drop the mic? Well, at least you're not a professional writer, many of whom are doing no better- I don't knoew wehat ever happened to the concedpt of editing. I simply don't see that anything is gained by misusing a bludgeon to an audience likely to already be confused as to its meaning, nor anything to be lost by using it properly, but whatever. Your basic point, that it's simply adding oil or fat (which is what the majority of chefs' "tricks" come down to) seems valid, though the egg yolk (about 50%water, 30% fat) contains lecithin, a powerful emulsifier that may be active in the batter.
 
Smaug December 27, 2023
Jeez that's a lot of typos; these comment sections could use an edit function too.
 
cynthia K. November 5, 2023
My sister has been famous for making this most requested cake as long as I can remember. I know there has been some eyebrows raised when she revealed her “secret “ ingredient, but you can’t argue against perfection. She tops hers with peanut butter icing.
 
abuttonbox November 5, 2023
Hellman's had the recipe on their label in the 70s... probably even earlier too. Thanks for reminding us of how wonderful it is!
 
Barbara C. August 28, 2023
Just shared the recipe with my grown kids. I remember when I was a child, my mom making her “mayonnaise chocolate cake”. The men and women at the VFW events raved about it. (Dad served in Africa during WW11). My kids responded to my text with memories of their Grandma Maggie’s mayonnaise chocolate cake at family gatherings. Thanks for a wonderful walk down memory lane.
 
gigi S. August 3, 2023
What kind of mayonnaise did you use?
 
MotherHood August 3, 2023
So I have a different recipe that calls for Mayo in cake … be careful what brand you use as some have garlic powder in them!
 
Rebekah H. August 3, 2023
This is the very first thing I remember baking on my own when I was in high school. I can’t quite remember if I had a page from a magazine or just the back of the cocoa powder box. It’s what sparked my love of baking and now finally at the age of 45 I own and operate a bakery 😁
 
Wanda April 27, 2019
Hi, your recipe is a little different than mine. My Mom made this all the time. I have her recipe from back in the 50’s. It was always served with cooked icing. Nice to see it coming back in the limelight.
 
Jonica D. March 23, 2018
It is an old recipe. The frosting is like pudding. Absolutely wonderful! I made this over 50 years ago when we were first married and Mayo was such an
Expensive ingredient.
 
Jan J. March 20, 2018
This is nothing new. My grandmother used to put mayonnaise in cakes....95 years ago.
 
S.Neubeck March 10, 2018
I often kick anything chocolate up by adding chopped chilis.
 
MarZig March 9, 2018
Yes. I forgot about this trick! Cal the wait to try your recipe!
 
simran February 12, 2018
Nicely explained the ingredient of this cake, this cake looks delicious and the decoration is just amazing. I would like to try this cake at home as all the steps is briefly explained.
 
Agnes August 21, 2017
I have been using MAYONNAISE in my cakes for many, many years 30 years or more (recipe from the Hellman’s jar) any cake you use it with comes out delicious. In place of water, use any flavored juice etc.
 
Peg C. August 20, 2017
Totally agree, and not to forget, a mayonnaisey chocolate cake is one of Ruth Reichl's stand-boys as well! AskPeg
 
Ann-Marie D. July 29, 2017
Where are the weights for this recipe?! Can we all demand this of all #Food52 recipes? Not sure why it's so difficult? Lead the way please #Food52!
 
Shirl G. July 13, 2017
I love choc-mayo cake and this looks like another good one to try. It would really be nice is #f52 started giving the weights of ingredients (in addition to volume measurements) in baking recipes, preferably in grams. I find it so much easier to use my scale than stuffing things in measuring cups. Anyone else agree?
 
Posie (. July 13, 2017
Definitely noted! And agree :) I've started adding weights to my recipes moving forward. Hope that's helpful!
 
Shirl G. July 13, 2017
Thank you so much. I'm much more likely to try a new recipe with weights, where I don't have to translate from volume.
 
Michelle W. July 8, 2017
Why is it sagging?
 
judy March 25, 2017
So many versions of mayonnaise out there these days. Do I need to make sure that I use full fat, egg mayo?
 
Stacey March 25, 2017
I always have a jar of full fat mayo on hand for recipes. I'll make up the difference elsewhere. :)
 
Linda J. March 21, 2017
Thank you! You made my day!
 
Stacey March 21, 2017
You're very welcome! :)
 
Linda J. March 21, 2017
Stacey. Any way to coax the recipe for your grandmother's Pop-Up rolls out of you?
 
Stacey March 21, 2017
My pleasure! And I realize that I inadvertently listed AP flour, when I actually use Self-Rising for this recipe to make it easier. Sorry about that - you'd want to modify it for all-purpose.

2 cups Self-Rising Flour
2 Tablespoons sugar
3 Tablespoons Mayonnaise
1 Cup buttermilk

Preheat oven to 400. Combine all ingredients and bake in greased muffin pan for 20 minutes or until golden brown.
 
Lk G. April 14, 2017
Stacey, how many rolls would this make? Thank you.
 
Stacey April 14, 2017
This makes one dozen Pop-Up Rolls.
 
Helen S. July 8, 2017
If you don't have self rising flour you can easily make it by combining for EACH CUP of all purpose flour, add 1 1/2 teaspoon baking powder and 1/4 teaspoon salt. This yields 1 cup self rising flour
 
Stacey March 21, 2017
Mayonnaise is such a great secret to great baking. My family loves my late grandmother's "Pop-Up Rolls" that I've made for years. Simply AP flour, little bit of sugar, mayonnaise, and buttermilk. They melt in your mouth!
 
S.Neubeck March 19, 2017
In the formula you call for water.I would use oatmeal stout instead.And is there a way for baking formulae to use S.I. units ?The reason being the difference between dry and liquid measurements.
 
auntiemaryann March 18, 2017
My mom's copy of Mayonnaise Cake was cut out of Parade magazine. (no eggs) Now you have to try Wacky Cake. :)
 
Marti March 18, 2017
I made the cake yesterday and it came out lovely and moist. I baked it in a bundt pan for about 45 minutes and pulled it out just as the cake started pulling away from the edges, as the original recipe directed. My question is about sifting the AP flour. I sifted the dry ingredients prior to mixing and am wondering if I may have inadvertently gone a little light on the flour content. With homemade cakes (not box mixes) do most bakers sift the flour first, or just measure it out and add it directly to the cake?
 
Pema S. March 19, 2017
I don't sift' very rarely. I do for Angel food cakes, or maybe folded cakes.
 
cake L. March 22, 2017
Marti:

The best way to measure flour is to weigh it. That way your baked goods will always come out the same. In fact, in bakeries all dry ingredients are weighed. Also different flours have different weights, i.e. cake is different that All Purpose. Hope this was helpful.
 
Pema S. March 18, 2017
I'very always used mayo in boxed cakes and now that I make from scratch I still do.
 
Carol A. March 17, 2017
Mayonnaise? This has been used in chocolate cakes for decades. Espresso powder to heighten the taste of chocolate? Ditto. Vinegar to help with the leavening? Ditto, again. Its a great recipe but don't pass it off as new and different.
 
Posie (. March 17, 2017
Yep, as I mentioned, totally an old-fashioned recipe! But, was my first time trying it.
 
petalpusher March 18, 2017
Thank you Posie, for the trip down Mayonnaise Memory Lane. I used to make vichyssoise that mayo melded everything in it and every drop was lapped up. The recipe was on the back of a H-----m---s jar. Look for a mayo that's not made with genetically modified oil. Oh sure, I could make my own, but then it would not be convenient.


 
Amy March 17, 2017
This recipe has been around for generations, which is why you've come across it. It's not a super secret current generation wonder recipe. This was my grandmothers to-go cake for all occasions calling for a chocolate cake. My grandmother has been dead for over 20 years and she was 80+ when she died.
 
nancy E. April 13, 2017
She does mention it was from a Hellman's archives and never made the claim it was new
 
Rprp March 17, 2017
Why don't you use weight for measuring instead of volume, at least for dry ingredients? So much easier, and more accurate. PLEASE???
 
Posie (. March 17, 2017
Im with you! I always bake by weight but here most people seem to prefer and be more comfortable with volume. In the future I'll try and always include both in my recipes for ease for everyone! Ps. When I find a recipe without weight I use this to convert: http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
 
Rprp March 18, 2017
I do use the KAF conversion table but of course it would be easier if the measurements were in weight in the first place. KAF recipes offer options. You choose which system you want.
I
 
Beth A. March 17, 2017
When I saw the lead-in, my answers were "espresso powder" and vinegar. I think the vinegar in mayo helps.
 
Karen B. March 17, 2017
Omit the eggs, if you don't have any! The cake has been my go-to forever!
 
Melissa March 16, 2017
When I was a kid, in the early 90s, I came across a recipe for chocolate cake made with mayo. I can never remember where I got the recipe but I always remember that, as weird as it sounded, the cake was good!
 
Kathy March 16, 2017
Coffee in place of all or part of the water adds rich flavor - without coffee flavor
 
Susan March 16, 2017
JR here is the Devil Dog Frosting recipe. Enjoy!
1 cup milk 4 tablespoons flour - make a paste over medium heat. Cool for 1 hour or longer. ADD: 1 cup sugar and 1 cup crisco. Beat until creamy and add vanilla to taste. I have doubled this recipe for a 9x13 pan. If xtr frosting it keeps well in the refrigerator.
 
Susan March 16, 2017
My mom started making Chocolate Mayonnaise Cake in the 50's. She makes a devil dog frosting to go with it. I have been using this recipe since I started baking. It is always a favorite.
 
JR March 16, 2017
Ohhh - please share the devil dog frosting recipe. That sounds delicious.
 
Susan March 16, 2017
My mom started making Chocolate Mayonnaise Cake in the 50's. She makes a devil dog frosting to go with it. I have been using this recipe since I started baking. It is always a favorite.
 
Deanna M. March 16, 2017
I can remember when I was a little girl my mom always made her chocolate cakes with mayonnaise and or a cake with condensed tomato soup as well. The cakes were always yummy. My mom's family was Amish and she told me her mom taught her how to make the same cake. (not written down, just a recipe passed on) I'm 79 now so that makes this "new recipe" really, really old!
 
Judy March 16, 2017
LOL, I'm 76 and remember the mayonnaise chocolate cake very well. It is very, very good.
 
Sue B. March 16, 2017
I was so happy to see this recipe!! I made this in the 1970's and it was absolutely DELICIOUS! I'm looking forward to trying this one. Thanks!
 
Joan March 16, 2017
Years ago, I made the mistake of using soya sauce instead of vanilla in my chocolate cake recipe. It gave it such a good cocolaty taste that I have been repeating the mistake ever since.
 
petalpusher March 16, 2017
That cake stand is stunning with this cake. It's a lot more attractive than 'Texas Sheet Cake'. That was our chocolate mayo go to recipe many moons ago!
 
Tess March 16, 2017
My mother called this Mayonnaise Cake. it was always one of our favorites!
 
Rebecca March 16, 2017
My favorite chocolate cake contains mayo, sour cream, and buttermilk, in addition to ground almonds and a bunch of other deliciousness. It's the best!
 
E March 16, 2017
Can you share the recipe, sounds like something I would like!
 
Rebecca March 16, 2017
It's the Chocolate Amaretto Cake from The Fiddlehead Cookbook. I don't feel comfortable posting a copywrited recipe, but that info will lead you to it...
 
Cat March 16, 2017
I have been using mayonnaise in ALL my cakes instead of oil. They always come out very moist with no weird taste. Can't wait to try this recipe!!
 
Cat March 16, 2017
I have been using mayonnaise in ALL my cakes instead of oil. They always come out very moist with no weird taste. Can't wait to try this recipe!!
 
Cat March 16, 2017
I have been using mayonnaise in ALL my cakes instead of oil. They always come out very moist with no weird taste. Can't wait to try this recipe!!
 
rob March 16, 2017
This is the old Amish version of a fabulous cake. Their version insisted one should make fresh mayonnaise, and of course all the eggs should be fresh from the hen house. Riiiiiggggghhhhttt.

I've been making this for years, it is EXCELLENT. Pair it with a Vanilla Swiss Buttercream, then make a good chocolate ganache to pour over the top, and drip down the sides for the very best Black & White you'll ever eat.
 
Posie (. March 16, 2017
Brilliant, love it, black + white cake is happening in my kitchen soon! Thanks for the inspiration.
 
Helen S. March 16, 2017
This cake is as old as the hills - can tell Food 52 is written by young-uns!. And the person who wrote this is entirely right - mayo is just eggs and oil so food chemistry will tell you this is just an exchange. For a great chocolate cake that we used as a base cake in my bakery see http://pastrieslikeapro.com/?s=Espresso+Fudge+Cake#.WMr-s2Vh2dE. Any cake made with oil will be moist and will keep better.
 
Bruce J. March 16, 2017
The difference, food chemistry-wise, is that in a cake recipe the eggs and oil are just mixed in, with mayo they're emulsified before mixing with the flour; I think this is the bit that gives it the creamier mouthfeel. This is bringing back memories...I worked for a short time ('85, '86 or so) in General Food's Food Physics Research labs. We did weird things to food to quantify things like 'mouthfeel'. Jello Pops were invented in the lab next to us :-)
 
Amy B. March 16, 2017
During WWII, when eggs, butter, dairy, and just about everything else was severely rationed, this cake was a fave of ingenious home cooks, along with recipes like Chocolate Mystery Cake - using condensed cream of tomato soup. My mother made the mayonnaise cake in the '40's & 50's, and I continue with her recipe. I've also learned that a tablespoon or 2 of mayo benefits other cake recipes as well. Thanx for the article - it invoked nostalgic memories.
 
Lizza March 16, 2017
I've been using this trick with my cornbread for years. Just use your regular recipe and mix in about 1/3 cup of mayo.
 
Posie (. March 16, 2017
Oh my gosh that is so smart! I'm going to try that this weekend! Might be an upcoming article :)
 
Marti March 16, 2017
Was wondering about the actual cooking time for this cake if I make it in a 10-inch bundt pan (instead of two 9 inch rounds). Can anyone advise?
 
rob March 16, 2017
Bake until you reach an internal temperature of 190°F to 195°F.
 
SusanR March 16, 2017
I have heard of mayo in chocolate cake. I may have even used it in the past. I am definitely going to put this on my list of desserts to try.
 
Carolina H. March 16, 2017
I´m definitely gonna try it! looks yuuummy! The frosting also looks amazing, do you have the recipe?
 
Posie (. March 16, 2017
I used a version of this! https://food52.com/recipes/36508-maya-s-chocolate-fudge-sheet-cake
 
anniette March 16, 2017
I remember being served this as a young child in the 1950's, and being fascinated then when told it was "Mayonnaise Cake".
 
Linda J. March 16, 2017
I've been making chocolate mayonnaise cakes for years.
 
Bruce J. March 16, 2017
Mom was doing that with her bundt cakes decades ago; it's an old old trick...a very very tasty old trick :-)
 
janice March 16, 2017
What about using coconut flour or almond flour instead of all-purpose flour?
 
Posie (. March 16, 2017
I wouldn't suggest swapping out the AP flour entirely. If your aim is to make it gluten-free, you could swap the AP flour for that and add up to 1/3 cup of almond flour per cup of regular flour.
 
janice March 16, 2017
I am not gluten free, but some of my friends are. Thanks for the tip, will get some AP flour.
 
janice March 16, 2017
Do you also recommend unbleached AP flour?
 
Posie (. March 16, 2017
I only use unbleached AP flour! Never use bleached. If you want to make it gluten-free, try looking for an all-purpose GF flour blend.
 
garlic&lemon March 14, 2017
This is a cake that holds up to lavish frosting treatment. For birthdays, I have frosted with a cream cheese icing and then pop it in the fridge to set. When the frosting on the cake was cold and set, I made a ganache and gently poured it on the top, letting it drip down the sides. Spectacular!
 
Deedledum March 13, 2017
My mom used to make this for my birthdays :). I'm looking forward to trying this version with eggs and increased cocoa though.
 
Kathlene L. March 13, 2017
I have made this recipe for years. Just one caution: Miracle Whip is not mayonnaise. It's awful with Miracle Whip!
 
Susan March 16, 2017
I made that mistake also .. years ago and I make sure to tell people make sure to use mayonnaise, not Miracle Whip!!
 
Rebecca March 13, 2017
I have a question about all purpose flour - is this plain flour? Or self raising? Thank you!
 
Posie (. March 13, 2017
Yes it's just the most basic, plain flour! Not self-rising. I highly recommend making sure you always buy unbleached :)
 
Rebecca March 13, 2017
Thank you so much! I don't think we have bleached here, but I'll be sure to double check!
 
Mary March 13, 2017
While growing up, one of my and my brothers' favorite cakes was my moms mayo cake. It was just the right amount of texture, moisture and flavor. Soon friends and neighbors fell in love with the cake until it became the "most requested". My mom would make and frost it in a metal 13 x 9 pan so it was easy to transport and serve.
 
Aliah March 13, 2017
The first time I used mayo in chocolate cake was about a year ago. I banned my family from the kitchen when I was baking it because I knew they would have a preconceived 'ew' about it. They loved it! I think some people find it weird because its meant to be a 'salty savoury' kind of thing, that we have with burgers or fries. But you're right, essential its just eggs and oil! There's far more wierder things that go into cakes these days!
 
Pristine March 13, 2017
My secret ingredient is a can of kidney beans. Totally moist and dairy-free. No one can tell, so it's fun to play a game of "guess the secret ingredient".
 
Ghazzzit March 13, 2017
Mayo... new by me! The photos look delicious enough to give it a shot.

Would it be worth the effort to make one's own mayonaisse for this? (maybe https://food52.com/blog/3621-how-to-make-mayonnaise?from_related=1&related_src_type=recipe) Or is there something about the processed store bought version that makes this work?
 
Posie (. March 16, 2017
I have not tried it with homemade mayo!
 
krikri November 15, 2023
I made it with homemade mayo and it was very moist. Actually I only had 2/3 cup of mayo left so I topped it up with yogurt. Delicious.
 
Andrea G. March 13, 2017
Any recommendations for adapting this recipe for cupcakes, besides reducing bake time?
 
garlic&lemon March 14, 2017
That's all you need to do! I have made this cake for years. It makes great cupcakes with no changes to the recipe - baking time about 18 minutes, but watch it closely and use your toothpick to test the middle.
 
Joe Z. March 12, 2017
That's really not surprising. I have had chocolate cake with sauerkraut as an ingredient and it was amazing.
 
Kristen M. March 13, 2017
Do tell, Joe. I've seen one from Maida Heatter but haven't had the guts to try yet. Can you taste the sauerkraut?
 
Joe Z. March 13, 2017
No you can't. Its just more moist. The sour works perfectly with the chocolate. http://abcnews.go.com/GMA/recipe/sauerkraut-chocolate-cake-recipe-taste-home-24176461
 
Annika March 12, 2017
Not exactly new... from the heading I was expecting something like puréed cactus. I saw my first chocolate mayonnaise cake recipe on a jar in Ireland (before Britain or Ireland started getting any nods for modern ingenuity in the recipe department) whichbwas, admittedly,, excellent -- and when I raved to my grandmother (back here in America), she looked at me like I'd just come in and announced I'd come across this remarkable new innovation called the wheel.... but I'm sure it's still a wonderful recipe you're sharing! ;-)
 
Cam March 12, 2017
Ok so you put mayonnaise in and omit oil. Why this is got to be voodoo, oh wait mayonnaise is egg and oil. Not exactly reinventing anything there guys.
 
Posie (. March 13, 2017
Yep, definitely not new! As I mention in the article above, it's a very old-fashioned recipe; just happened to be my first time trying it!
 
yael L. March 12, 2017
I've used both mayo & Miracle Whip when making cakes - they are great substitutes when dairy (i.e., sour cream) is called for in the recipe. The cake turns out moist & delicious. Thanks for spreading the news.
 
Kathlene L. March 14, 2017
Did your Miracle Whip version have a certain tang to it? We didn't care for it.
 
Julia M. March 12, 2017
I've been making the chocolate mayo cake from the cake bible since I was ten years old. It's the best and easiest chocolate cake ever. You have to make sure to use REAL mayo though.
 
Lindsay G. March 12, 2017
Uh, yeah we've been doing this in the south for years. Recipe comes on the back of the Duke's mayo jar.
 
clepro March 12, 2017
You mother often made this cake when we're growing up 50 and more years ago. It was a frequent request for birthdays and by my classmates, back in the days when we could bring in homemade baked goods for class parties. Mom usually frosted it with a simple almond.flavored icing, which was superb, but a brown sugar penuche or peanut or peanut butter frosting were great too.
 
Jeannie D. March 12, 2017
I baked wedding cakes for 30 years and found real mayo works very well for chocolate cake. Your recipe is a spin off of the old vinegar chocolate cake. Nice rise from the vinegar in the mayo. Also cold coffee can be substituted for water or instant coffee powder may be used in place of espresso powder.
 
Fran M. March 13, 2017
Do you have the old vinegar chocolate cake recipe? I was trying to find mine & I have lost it.
 
Maggie March 13, 2017
If it's what I'm thinking of, you might find on this site called either "Crazy Cake" or "Wacky Cake". There was an article fairly recently. It's also in the I Hate to Cook Book under the name "Cockeyed Cake" (all common names for the same cake).
 
Kristen M. March 13, 2017
Here's a classic version, Margaret Fox's Amazon Chocolate Cake: https://food52.com/recipes/24484-margaret-fox-s-amazon-chocolate-cake and a new-fangled version with avocado for extra fudginess: https://food52.com/recipes/59529-anita-shepherd-s-vegan-chocolate-birthday-cake-with-super-fluffy-frosting
 
Kathlene L. March 14, 2017
Leave it to those depression-era cooks. They found a use for everything! Even leftover coffee. 😊
 
macfadden March 14, 2017
Fran McGinty, I make this one: http://www.kingarthurflour.com/recipes/king-arthur-flours-original-cake-pan-cake-recipe Nom nom nom.
 
nance March 12, 2017
My favourite cake-baker made this decades ago to great acclaim. Another hint: use strong coffee (cooled) in place of the water. It can take the place of the espresso powder and really enhances the chocolate flavour. I do this for all brownies as well.
 
cranberry March 12, 2017
I do this but use decaf because I have kids who are wired enough as it is! But coffee definitely helps enrich chocolate flavor.
 
leftoverquiche March 12, 2017
Growing up my dad would put mayo in boxed cake mixes. It always made the cakes much better than they would have been. I'm sure this cake is amazing!
 
elizabeth M. March 12, 2017
ATC has a similar cake in a go-to cookbook minus the eggs. It's my "emergency" recipe when I have to bring dessert and have low supplies. People LOVE the cake, and I love the look on their face when I tell them what's in it.
I'll try your recipe with the eggs, but I'm already sure it's delicious.
 
beh March 13, 2017
ATC? Would love to see the egg less version you mention