Chocolate Mayonnaise Cake

5 from 5 ratings

This chocolate mayonnaise cake is tender, moist, and perfectly rich. Layered with a silky chocolate cream cheese buttercream for the best chocolate cake!

Prep Time30

Cook Time25

Total Time1 29

Course: Dessert

Cuisine: American

Servings: people

Author: Chef Lindsey

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
4 ounces dark chocolate I used 55%
1⅔ cups sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup mayonnaise
1 cup water
⅓ cup brewed coffee

For the Frosting:

8 oz cream cheese cold
6 tablespoons unsalted butter room temperature
2 teaspoons vanilla extract
4 cups powdered sugar sifted
1 tablespoon cocoa powder
1 teaspoon kosher salt
5 oz dark chocolate I used 55%
3 tablespoons brewed coffee or water

Instructions

Make the Cake

Step 1: Melt dark chocolate over a double boiler. Set aside to cool slightly.
Step 2: Preheat the oven to 350°F convection. Spray and line your baking pans with parchment.
Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4: Beat the eggs, sugar, and vanilla in a stand mixer with the paddle attachment until very light and fluffy, about 3 minutes.
Step 5: Whisk the mayonnaise into the melted chocolate until smooth.
Step 6: Slowly pour the chocolate mixture into the eggs on low, beating until smooth and combined.
Step 7: Combine the water and coffee. Using cold or room-temperature water can help cool the coffee if it is still warm.
Step 8: Alternately add the flour mixture and coffee/water. The batter will be very loose. I whisk the last addition to eliminate lumps.
Step 9: Divide the batter between the prepared pans and bake for 25-35 minutes. Start checking at 20 minutes for round pans.
Step 10: Cool 5 minutes in the pan, then turn out onto a wire rack to cool completely.

Make the Frosting

Step 11: Melt chocolate, salt, cocoa powder, and coffee over a double boiler until just melted. Set aside to cool slightly.
Step 12: Beat the cream cheese and butter in a stand mixer until smooth and homogenous.
Step 13: Beat in vanilla extract, then powdered sugar. Add the cooled chocolate mixture and beat until smooth and lightened. Don't over-mix or the cream cheese will break.

Assemble the Cake

Step 14: Place one cooled cake round on a cake stand or plate. Dollop ⅓ of the frosting on top and spread evenly using an offset spatula.
Step 15: Place the second round upside down on top to create a flat surface. Spread remaining frosting on top and sides, creating swirls with an offset spatula or the back of a spoon.
Step 16: Serve immediately or chill. Let the frosting set before wrapping. This cake tastes even better the next day!

Video

Notes

Yield – 2-layered 9-inch cake Technique – Allow the buttercream to set before the next layer of cake to keep the cake and the layers inside more even.

Flavor Tips – Use a chocolate 55% or darker to keep the cake and the buttercream frosting from becoming too sweet.

Storage – Store covered at room temperature for 3 days, refrigerated for up to a week, or freeze unfrosted layers for up to 3 months.

Nutrition