Who doesn’t love a rich, intense chocolate cake? This cake is both deeply chocolate yet quite light and delicate, lovely on its own or with icing. Either way, it’s a cake to dream about. If you’re a chocolate lover you’ll never go back. Plus, as always, its very easy, a one-bowl recipe that you can deliver in well under an hour, cooking time included.
Why is it made with mayonnaise, you might wonder? During the food rationing of WWl butter and eggs were essentially non-existent. Mayonnaise was readily available, however. Some inventive someone, no doubt intent on satisfying their sweet tooth, realized that the eggs and oil in mayonnaise could be substituted for the eggs and butter in their usual recipe, and Voila, this cake was born. It’s a melt-in-your-mouth amazing recipe that has survived the return of eggs and butter as well as the emergence of mixes. And that’s saying something. Sure, like so many things, it’s been tweaked, adjusted, and altered to suit specific tastes to the point that there are now dozens of variations floating around the internet, some that even include eggs (huh?). But this is the original, the genuine article, the real thing, the one and only. It’s simply the best.
You can make this cake with a wooden spoon to simplify things, or use your electric mixer. It works fine either way.
Chocolate Mayonnaise Cake
2 cups flour
1 cup sugar
1/2 t salt
1 t baking powder
1 t soda
4 T cocoa (regular or dark*)
1 t vanilla
1/2 cup mayonnaise
1 cup water
- Preheat the oven to 350. Butter and flour an 8” x 8” baking pan.
- Mix the dry ingredients together in a large bowl, stirring thoroughly to blend.
- Add the rest of the ingredients to the bowl and whisk until everything is completely combined and smooth.
- Pour batter into the prepared pan and bake for 30 minutes.
- Let it cool on a rack (if you can!) and enjoy it as is, or sprinkle with powdered sugar.
Optional: If you prefer your cake frosted, try one of these fabulous recipes — both are ultra delicious! (Put a link here to a post with a recipe for ganache, and a recipe for standard powdered sugar frosting.)
*Using the dark cocoa creates a seriously intense chocolate flavor!