I must confess, I’m quite particular about cakes, especially when it comes to chocolate cake. Dry cakes are a huge disappointment, and I’ve always sought a chocolate cake with a moist, tender crumb. After much internal debate, I decided to give the chocolate cake with mayonnaise a try, and it turned out to be the game-changer I had been searching for all along.
As I began preparing the cake, I couldn’t help but question why anyone would think of putting mayonnaise in a cake. Amid my musings, my husband walked in, teasing me about my habit of talking to myself. He then shared an interesting tidbit of history: using mayonnaise in cake recipes originated during the Great Depression when certain food items were scarce or rationed. As mayonnaise contains eggs, oil, and vinegar, it covers several ingredients crucial for achieving the desired moist and tender texture in cakes. It was a fascinating revelation, and I couldn’t help but wonder why he knew this historical gem off the top of his head!
To my delight, the chocolate cake turned out to be everything I had hoped for – a moist, brownie-like texture that was pure perfection. Each bite was a heavenly indulgence, and I knew that this recipe was a keeper.
Now, this chocolate cake has become a staple in my baking repertoire. Its rich, fudgy texture is perfect for any occasion, and it disappears almost as quickly as I can make it. It has truly become a family favorite that never fails to impress.
So, if you’re like me and are fussy about cakes, especially chocolate ones, I encourage you to give this mayonnaise-infused chocolate cake a try. It’s a delightful piece of history and a delicious treat that is sure to satisfy even the most discerning chocolate cake connoisseur. Embrace the moist goodness and enjoy every scrumptious bite of this cake – you won’t regret it!
Ingredients
2 cups flour
1 ½ cups sugar
2 tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 cup buttermilk
2 tsp. vanilla extract
¾ cup unsweetened cocoa powder – high quality is preferred
1 cup creamy salad dressing (such as) Miracle Whip or full-fat mayonnaise
1 cup lukewarm water (or warm coffee)
Directions
Preheat oven to 350°F.
Grease and flour a 9×13 inch baking dish or 12 cup Bundt cake pan.
Combine all the dry ingredients in a large bowl.
In another bowl, combine all wet ingredients.
Slowly pour the wet mixture into the dry mixture – only whisk until combined. Do not overmix.
Pour into prepared baking dish.
Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. (A Bundt cake will take a bit longer.)
Allow to cool completely. If you used a Bundt pan, let cake cool for 10-15 minutes and turn out onto cooling rack.
NOTES
• MAYONNAISE: Using full fat mayonnaise produces the best results. Light versions work but it will change the texture of the cake and make it chewier.
• CAKE TEXTURE: It may appear slightly lumpy but that is ok. If you overmix the batter, the cake will be tough.
• MEASURING FLOUR: It’s important to remember not to scoop it into the measuring cup directly from your flour container (this packs it down and measures too much flour). Simply spoon the flour into your dry measuring cup and level the excess off with a straight edge.
• DON’T OVERBAKE: Keep a close eye on the cake toward the end of the baking time. Check it by inserting a toothpick into the cake. When the toothpick comes out clean, your cake is done.
• COFFEE: Substitute coffee for the water for extra richness and depth of the chocolate flavor.
• STORE: Store covered at room temperature for up to three days.
• FREEZE: Once cake is cooled, leave unfrosted, and double wrap in freeze plastic wrap for up to 3 months.
Conclusion:
Chocolate Mayonnaise Cake is a revelation for all cake enthusiasts, especially those with high standards for moist and tender crumb. This recipe, with its surprising inclusion of mayonnaise, is a true game-changer in the world of chocolate cakes.
At first, the idea of adding mayonnaise to a cake may seem unusual, but the historical context shared by my husband sheds light on its origin and purpose during the Great Depression. The mayonnaise, with its egg, oil, and vinegar content, contributes to the cake’s moistness and tender texture, making it a brilliant solution to the challenge of achieving the perfect chocolate cake.
Upon trying this chocolate cake, it became evident that the mayonnaise was indeed the key to its success. The result is a rich, fudgy texture akin to a delightful brownie, creating a heavenly treat for any day or occasion. Its irresistible taste and moistness ensure that it won’t last long once it’s served.
Chocolate Mayonnaise Cake has earned its place as a cherished favorite in my baking repertoire. It’s a dessert that never disappoints and receives rave reviews from family and friends alike. Its simplicity and the remarkable history behind its creation make it all the more fascinating and enjoyable to share.
So, if you’re seeking a chocolate cake that surpasses all expectations, I highly recommend giving this recipe a try. Let the magic of mayonnaise work wonders in your baking, and indulge in the delightful experience of this fudgy, tender chocolate cake. Embrace the journey of baking with mayonnaise and relish every moment as you savor the mouthwatering outcome. Enjoy!