Chocolate Mayonnaise Cake

in Cakes, Chocolate, Desserts

I firmly believe that the human population is broken up into two types: people who adore mayonnaise, or those that vehemently despise the stuff.  I, on the other hand, am a bit of a hybrid of those two people, like, if they had a kid, you would have me.  I love mayonnaise, but only if I don’t have to make it.  The minute I throw egg yolks and some oil in a blender and see the emulsification process, my stomach tightens and I’m coughing on my knees, and am physically unable to spread the stuff on a slice of bread. But if it comes pre-made, in a jar, with the label Hellman’s or Duke’s, I’m all about it.

For mayonnaise fans, it has the ability to make things taste exponentially better. It adds awesome flavor and moisture to all sorts of things. Got a Chick-fil-A sandwich that’s a little dry? Add mayo! Need a sweet dipping sauce for French fries? Take a cue from the French, and use some mayo! Wanna make the lightest, most moist chocolate cake ever? Yes, that’s right, add mayo!

The mayonnaise in this cake actually replaces the vegetable oil that’s typically called for.  And it sorta makes sense if you think about it, since all mayo really is is egg, a little vinegar and oil.  And since this chocolate cake is so unusually light, I didn’t think twice about pairing it with chocolate frosting, which I typically would never do.

So to all you mayo haters, give mayo one more chance and make this cake. I think it deserves it.

{I loved, LOVED this icing.}

{Since I was transporting this cake to a party later on in the evening, I placed pieces of parchment paper in between the cake board and the cake, so when I was done icing the cake I could simply remove the pieces and have a clean cake board.}

{Messy parchment paper…}

{Clean cake board!}

{I show up to dinner parties with partially eaten cakes. Yep, I’m that girl.}

Chocolate Mayonnaise Cake

Recipe from Bon Appétit Magazine

Print this recipe!

Cake:

2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

2/3 cup unsweetened cocoa powder

1 3/4 cups boiling water

2 3/4 cups all purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon baking powder

1 cup sugar

1 cup (packed) dark brown sugar

1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)

2 large eggs

1 teaspoon vanilla extract

Frosting:

10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon vanilla extract

Special equipment: Twi 9-inch-diameter cake pans with 1 1/2-inch-high sides

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.

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).

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.

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.

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.

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.

Cut cake into wedges and serve.

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