Chocolate Cake With Mayonnaise (Printable)
Rich moist chocolate cake with secret ingredient for tenderness
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup regular mayonnaise (not low-fat or light)
07 - 1 cup granulated sugar
08 - 1 cup packed brown sugar
09 - 1 tablespoon vanilla extract
10 - 1 1/4 cups cold water
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, ensuring thorough coverage to prevent sticking.
02 - Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. This aerates the mixture and ensures even distribution of leavening agents.
03 - Whisk mayonnaise, granulated sugar, brown sugar, and vanilla extract in a separate bowl until completely smooth and creamy.
04 - Alternate adding dry ingredients and cold water to the mayonnaise mixture, beginning and ending with dry ingredients. Mix gently until just combined—avoid over-mixing to prevent tough texture.
05 - Divide batter evenly between the prepared pans, smoothing the tops with a spatula for uniform baking.
06 - Bake for 30 to 35 minutes until a wooden toothpick inserted into the center emerges clean or with only a few moist crumbs.
07 - Let cakes rest in pans for 10 minutes before carefully turning out onto wire racks. Allow to cool completely before frosting and decorating as desired.
# Expert Hints:
01 -
- The texture is impossibly moist, like it's been kissed by some baking fairy who knows exactly what chocolate cake should be
- People will beg for the recipe, and their jaws will drop when you finally tell them the secret ingredient
- It comes together faster than you can preheat the oven, which feels almost unfair for something this good
02 -
- Over-mixing makes tough cakes, so treat the batter gently once the flour hits the bowl
- The cake continues baking slightly in the pan after it leaves the oven, so don't worry if it seems just barely done
- Cooling completely before frosting is the hardest part but absolutely necessary unless you want melted frosting sliding everywhere
03 -
- Room temperature ingredients blend better, so pull the mayonnaise out about 20 minutes before you start
- Weighing your flour is more accurate than scooping, which prevents dense or dry cakes