Chocolate Mayo Cake
This one-bowl chocolate mayo cake is an updated twist on an old-fashioned classic made with mayonnaise instead of eggs and oil. This cake is moist, full of chocolate flavor and topped with a silky chocolate ganache frosting that looks fancy but is so simple.
Ingredients
Chocolate Mayo Cake
- 3 cups all purpose flour
- 1 ½ tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups white sugar
- ⅔ cup cocoa powder plus more for coating pan
- 1 ½ cups mayonnaise the real stuff
- 1 ½ cups brewed coffee hot
- 2 tsp. vanilla extract
Chocolate Ganache Frosting
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
- ½ tsp. vanilla extract
Instructions
Chocolate Mayo Cake
- Preheat oven to 350 degrees. Thoroughly grease Bundt pan with non-stick spray and dust with cocoa powder.
- In a large mixing bowl whisk together all of the dry ingredients.3 cups all purpose flour, 1 1/2 tsp. baking soda, 2 tsp. baking powder, 1 tsp. salt, 2 cups white sugar, 2/3 cup cocoa powder
- Add mayo, hot coffee and vanilla extract. Mix well with a rubber spatula or wooden spoon. Do not overmix.1 1/2 cups mayonnaise, 1 1/2 cups brewed coffee, 2 tsp. vanilla extract
- Pour cake batter into greased Bundt pan. Bake 45-50 minutes until toothpick comes out clean.
- Let cake cool in pan for about 20 minutes, then turn the cake out onto wire rack and cool completely.
Chocolate Ganache Frosting
- Place chopped chocolate in a small bowl.1 cup semi-sweet chocolate chips
- Add cream to a small saucepan and bring to a gentle simmer.2/3 cup heavy cream
- Immediately pour hot cream over chocolate. Let sit 2-3 minutes, then stir until smooth. Add vanilla .1/2 tsp. vanilla extract
- Let ganache sit for 10 minutes to slightly thicken before drizzling over cooled cake. Let frosting set before enjoying.
