Chocolate Mayonnaise Cake
Recipe type: Dessert
This is one of the richest chocolate mayonnaise cake recipes I’ve ever come across. I know it sounds weird but it really adds a deep flavor and velvety texture to the cake.
- 3 large eggs
- 1½ cup + 1 tablespoon sugar
- 1 tablespoon vanilla extract
- 1¼ cups mayonnaise
- 2¼ cups all-purpose flour
- ¼ teaspoon baking powder
- 1¾ teaspoons baking soda
- ¾ cups + 1 tablespoon dutch-process cocoa powder
- ½ teaspoon salt, generous
- 1⅓ cups hot water
- Chocolate Sour Cream Frosting (below)
- Preheat your oven to 350°F. Grease and flour two 9″ cake pans, or a 13″ by 9″ baking dish.
- Using an electric hand or stand mixer, beat the eggs and sugar in a large bowl on medium-high speed until thick and very light in color; about 6 to 8 minutes.
- Add the mayonnaise and vanilla extract, and beat on medium speed until combined.
- Add the flour, baking powder, baking soda, cocoa powder and salt, and beat on low speed until combined. The mixture will look thick and fudgy.
- Add the water and mix on low speed until it’s incorporated. The batter will be much thinner. Pour the batter into the prepared pan(s) and bake for about 30 minutes (check it at about 25 minutes), or until a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool on a rack, in their pans, for 10 to 15 minutes or until they are cool enough to handle. Invert them onto the rack and allow to finish cooling to room temperature.
CHOCOLATE SOUR CREAM FROSTING: 15 ounces semisweet or bittersweet chocolate, chopped 1¼ teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate) 2¼ cups sour cream, at room temperature ¼ to ½ cup light corn syrup ¾ teaspoon vanilla extract Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid. Whisk together the sour cream, ¼ cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved. Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.