Chocolate Mayonnaise Cake Baked Until the Center Springs Back

Set out all-purpose flour, baking soda, and baking powder before you start Chocolate Mayonnaise Cake Baked Until the Center Springs Back. The batch is written for 12 people.

Count on 30 minutes of prep, 25 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 4 ounces dark chocolate I used 55%
• 1⅔ cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup mayonnaise
• 1 cup water
• ⅓ cup brewed coffee

For the Frosting

• 8 oz cream cheese cold
• 6 tablespoons unsalted butter room temperature
• 2 teaspoons vanilla extract
• 4 cups powdered sugar sifted
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt
• 5 oz dark chocolate I used 55%
• 3 tablespoons brewed coffee or water

How the cooking goes

Make the Cake

1. Step 1: Melt dark chocolate over a double boiler. Keep it to one side to cool slightly.
2. Step 2: Heat the oven to 350°F convection. Spray and line your baking pans with parchment.
3. Step 3: In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Keep it to one side.
4. Step 4: Beat the eggs, sugar, and vanilla in a electric mixer with the paddle attachment until very light and fluffy, about 3 minutes.
5. Step 5: Whisk the mayonnaise into the melted chocolate until the texture looks smooth.
6. Step 6: Slowly pour the chocolate mixture into the eggs on low, beating until the texture looks smooth and combined.
7. Step 7: Combine the water and coffee. Using cold or room-temperature water can help cool the coffee if it is still warm.
8. Step 8: Alternately add the flour mixture and coffee/water. The batter will be very loose. You whisk the last addition to eliminate lumps.
9. Step 9: Divide the batter between the prepared pans then bake for 25-35 minutes. Start checking at 20 minutes for round pans.
10. Step 10: Cool 5 minutes in the pan, then turn out onto a wire rack to cool until it is no longer warm.

Make the Frosting

1. Step 11: Melt chocolate, salt, cocoa powder, and coffee over a double boiler until just melted. Keep it to one side to cool slightly.
2. Step 12: Beat the cream cheese and butter in a electric mixer until the texture looks smooth and homogenous.
3. Step 13: Beat in vanilla extract, then powdered sugar. Add the cooled chocolate mixture and beat until the texture looks smooth and lightened. Don’t over-mix or the cream cheese will break.

Assemble the Cake

1. Step 14: Place one cooled cake round on a cake stand or plate. Dollop ⅓ of the frosting on top and spread evenly using an offset spatula.
2. Step 15: Place the second round upside down on top to create a flat surface. Spread remaining frosting on top and sides, creating swirls with an offset spatula or the back of a spoon.
3. Step 16: Serve immediately or chill. Let the frosting set before wrapping. This cake tastes even better the next day!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Chocolate Pound Cake with a Soft Crumb and Hummingbird Cake Baked Until the Center Springs Back.