Chocolate Mayonnaise Cake

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Absolutely! Using mayonnaise in chocolate cake might sound weird at first, but hear me out—mayonnaise is basically eggs and oil, which are key ingredients in any moist, rich chocolate cake. This trick has been around since the 1920s, and it gives a decadent, tender crumb that’s hard to resist. Some people swear by it, some are skeptical—but it’s definitely worth a try if you’re a chocolate lover open to a little culinary adventure! 🍫😅

Here’s a complete, indulgent recipe with all the details you asked for:

Chocolate Mayonnaise Cake

Introduction

If you’ve ever been tempted by the idea of a chocolate cake that’s extra moist, rich, and tender, mayonnaise might just be your secret weapon. Born during the Great Depression when bakers looked for ways to make cakes with pantry staples, this cake uses mayonnaise instead of butter or oil, giving it a smooth texture and deep chocolate flavor. It’s a classic twist that turns skepticism into delight for chocolate lovers.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mayonnaise
  • 1 cup cold water
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (optional, for extra indulgence)

For the Frosting (Optional but recommended):

  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat & Prepare

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9×13-inch baking pan or line with parchment paper.

2. Dry Ingredients

  • In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.

3. Wet Ingredients

  • In a separate bowl, combine mayonnaise, cold water, and vanilla extract.
  • Whisk until smooth and creamy.

4. Combine

  • Gradually mix wet ingredients into dry ingredients until fully incorporated.
  • If using, fold in chocolate chips for extra chocolate bursts.

5. Bake

  • Pour batter into prepared pan and spread evenly.
  • Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Frost (Optional)

  • Cream butter and cocoa powder together until smooth.
  • Gradually add powdered sugar and milk, beating until fluffy.
  • Stir in vanilla extract.
  • Spread over cooled cake for a luscious finish.

Method Notes

  • Mixing: Avoid overmixing the batter; it keeps the cake tender.
  • Mayonnaise Tip: Full-fat mayo works best; low-fat versions may alter texture.
  • Chocolate Lovers’ Twist: Sprinkle mini chocolate chips between layers or add a swirl of Nutella for ultimate indulgence.

History & Formation

Mayonnaise cake gained fame in the 1920s–1930s as a Depression-era recipe, proving that moist, chocolatey cakes didn’t need expensive butter. The combination of eggs and oil in mayo keeps the crumb soft and gives a subtle richness that melts in your mouth. Over the decades, it became a “secret weapon” in American kitchens, especially for last-minute celebrations.

Conclusion

This cake may sound unconventional, but it’s a surefire way to impress chocoholics and skeptics alike. Moist, decadent, and unbelievably tender, the chocolate mayonnaise cake is a culinary adventure worth taking. Once you try it, you’ll never look at mayonnaise the same way!

For Chocolate Lovers

  • Extra Gooey: Serve slightly warm with vanilla ice cream.
  • Decorative Touch: Top with whipped cream and chocolate shavings.
  • Gift Idea: Slice, wrap, and share with fellow chocolate enthusiasts—they’ll never guess the secret ingredient!

If you want, I can also give you a “Chocolate Lovers’ Deluxe Version” with a fudgey ganache and layers—basically taking this mayonnaise cake to next-level indulgence.

Do you want me to do that?

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