Description
This Decadent Chocolate Mayonnaise Cake offers a moist, rich chocolate experience with a uniquely tender crumb thanks to the mayonnaise. Enhanced by strong black coffee and a luscious cocoa-infused buttercream frosting, this cake is perfect for chocolate lovers seeking a deep, satisfying dessert with an unexpectedly smooth texture.
Ingredients
Scale
For the Cake:
- Nonstick cooking spray
- 320g all-purpose flour (11 1/4 ounces; 2 1/2 cups), plus more for dusting
- 60g unsweetened natural cocoa powder (2 ounces; 3/4 cup)
- 250g granulated sugar (8 3/4 ounces; 1 1/4 cups)
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) baking soda
- 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
- 300ml strong black coffee (10 fluid ounces; 1 1/4 cups), at about 170°F (77ºC)
- 300g mayonnaise (10 1/2 ounces; 1 1/4 cups)
- 1 teaspoon vanilla extract
For the Frosting:
- 200g unsalted butter (7 ounces; about 14 tablespoons), softened
- 40g cocoa powder (1 1/2 ounces; 1/2 cup), sifted
- 420g confectioners’ sugar (15 ounces; 3 3/4 cups), sifted
- 2 tablespoons (30ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously spray a 9-inch (23cm) round cake pan with nonstick cooking spray and lightly dust it with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Whisk in the granulated sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the strong black coffee at about 170°F (77ºC), mayonnaise, and vanilla extract until smooth.
- Incorporate Wet and Dry: Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, fold gently until the batter is just combined with no streaks of flour visible. Avoid overmixing to ensure a tender crumb.
- Pour and Bake: Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, turn out onto a wire rack and cool completely before frosting.
- Prepare the Frosting: In a large mixing bowl, beat the softened unsalted butter until creamy. Gradually add the sifted cocoa powder, confectioners’ sugar, and continue to beat until fully combined and fluffy.
- Add Milk and Vanilla: Mix in the whole milk and vanilla extract until the frosting reaches a smooth, spreadable consistency. Add additional milk if necessary to adjust texture.
- Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top and sides using an offset spatula or knife. Decorate as desired.
Notes
- Use room temperature butter for the frosting to ensure it whips up smoothly.
- Strong coffee enhances the chocolate flavor but can be substituted with hot water or espresso for different intensity.
- Mayonnaise replaces oil and eggs in this recipe, providing moisture and richness.
- Ensure the cake is fully cooled before frosting to prevent melting.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
