Chocolate Mayo Cake
This one-bowl Chocolate Mayo Cake is an updated twist on an old-fashioned recipe. This cake is incredibly moist, full of chocolate flavor and topped with a simple fudge frosting!
Servings: 12 servings
Ingredients
Chocolate Mayo Cake
- 3 cups all purpose flour
- ¾ cup white sugar
- ⅔ cup cocoa powder
- 1 ½ cups mayo
- 1 ½ cups brewed coffee cooled
- 1 ½ tsp. baking soda
- 2 ¼ tsp. baking powder
- ½ tsp. salt
- 1 ½ tsp. vanilla extract
Minute Fudge Frosting
- 1 oz. unsweetened baking chocolate chopped
- 1 cup white sugar
- ⅓ cup milk
- ¼ cup vegetable shortening
- ¼ tsp. salt
- 1 tsp. vanilla extract
Instructions
Chocolate Mayo Cake
- Preheat oven to 350 degrees. Thoroughly grease Bundt pan with non-stick spray.
- In a large mixing bowl whisk together all the dry ingredients.
- Add mayo, coffee and vanilla to the dry ingredients and mix until well combined.
- Pour cake batter into greased Bundt pan. Bake 35-40 minutes until toothpick comes out clean.
- Let cake cool in pan for 10 minutes, then turn the cake out onto wire rack and cool completely.
Minute Fudge Frosting
- While the cake is cooling, combine baking chocolate, sugar, milk, shortening and salt in a saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Boil frosting for one minute, then remove from heat.
- Add vanilla and mix well. Allow frosting to thicken enough to pour over cake (20-30 minutes). Frosting should pour nicely over cake, but be thick enough where it doesn't all run off.
Helpful Equipment & Ingredient Links
Bundt Pan
Wire Rack