Chocolate Cake

12 servings Prep: 15 m Cook: 30 m Total: 50 m Beginner
5.0/5 (2)
Chocolate Cake
This recipe actually serves 12-16 depending on how much you are willing to share! The secret ingredient, as odd as it may sound, is mayonnaise. The mayo replaces the oil normally used in a cake recipe, which also makes it less fattening. It also makes the cake so moist and delicious with cocoa powder, vanilla, and a chocolate glaze.

Ingredients

12 servings
  • Cake
  • 2 cups all purpose flour
  • 1 cup sugar
  • 4 tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup mayo
  • 1 cup water or milk
  • 2 tsp vanilla
  • Glaze
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 stick butter
  • 1/4 cup milk

Step-by-Step Instructions

  1. Cake: In a large bowl first, mix all of the dry ingredients together (flour, sugar, cocoa powder, baking soda, and baking powder).
  2. Next add in the mayo, water or milk, and vanilla and mix well until smooth.
  3. Grease a 9x13 pan. Pour the batter in the pan and even it out. Bake in a 350 degree preheated oven for 25-30 minutes. To check the cake to see if it is done, take a fork and poke it in the middle of the cake - if it comes out clean the cake is done! Take the cake out of the oven and poke holes in the cake with a fork.
  4. Glaze: In a small to medium saucepan, melt the stick of butter on medium heat. While the butter is melting, mix the sugar and cocoa powder together. When the butter is melted, add the milk, sugar and cocoa mixture. Stir to make sure everything is combined.
  5. Bring the mixture to a boil, stirring constantly. When it’s reached a rolling boil, time it for one minute, then remove from heat and pour the hot glaze over the warm cake, letting it seep into the holes.

Common Problems and Solutions

Q: Why does my glaze seem too thick?

A: The glaze should be poured immediately after removing from heat while it's still hot and thin. If it thickens too much before pouring, return it to low heat and stir in a teaspoon of milk at a time until it's pourable.

Q: Can I taste the mayonnaise in the cake?

A: No, you won't taste the mayo at all. It just creates moisture and richness without adding any mayo flavor. The chocolate and vanilla flavors dominate.

Tips and Techniques

Poking holes in the warm cake before adding the glaze allows it to soak into the cake, creating an extra-moist texture and ensuring chocolate flavor throughout. Don’t skip this step!

Ingredient Substitutions

  • mayonnaise: 1/2 cup vegetable oil plus 1 egg
  • water: milk or strong brewed coffee

Equipment Needed

  • 9x13 inch baking pan
  • Large mixing bowl
  • Medium saucepan for glaze
  • Fork for testing doneness

Historical Context

Mayonnaise cakes became popular during the Depression era when eggs and oil were scarce, and resourceful Southern cooks discovered that mayo (made from eggs and oil) worked beautifully as a substitute in baking.