Author Notes
Chocolate Mayonnaise Cake is an old Southern recipe that first originated during the depression. The addition of mayonnaise contributes to this cake's lightness and moistness, making it the best chocolate cake I've ever had. —A Cozy Kitchen
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Ingredients
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2 ounces
bittersweet chocolate (do not exceed 61& cacao), chopped
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2/3 cup
unsweetened cocoa powder
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1 3/4 cups
boiling water
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2 3/4 cups
all-purpose flour
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1 1/4 teaspoons
baking soda
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1/4 teaspoon
baking powder
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1 cup
granulated sugar
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1 cup
(packed) dark brown sugar
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1 1/3 cups
mayonnaise
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2
large eggs
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1 teaspoon
vanilla extract
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10 ounces
ounces of bittersweet chocolate, chopped
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1 1/2 cups
(3 sticks) unsalted butter, room temperature
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3 cups
powdered sugar
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1 teaspoon
vanilla extract
Directions
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For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
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Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
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Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
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For frosting:
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
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Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
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Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
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Cut cake into wedges and serve.
I'm the writer behind the food blog, A Cozy Kitchen. My blog is a place where my love for cute things, pancakes and corgis is celebrated. In Spring 2013 my first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack, was published.
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