45 minutes
A decadent and moist chocolate cake made with mayonnaise for an incredibly tender crumb, requiring just one bowl for preparation.
Cocoa Powder, unsweetened
0 oz
Bittersweet Chocolate, chopped, optional
0 oz
Boiling Water
cups
cups
teaspoons
teaspoons
cups
teaspoons
All Purpose Flour, sifted
cups
Confectioners’ Sugar, for dusting
0 oz
1. Prepare Chocolate Base
In a large mixing bowl, blend the cocoa powder with the optional chopped bittersweet chocolate. Pour in the boiling water and whisk until the chocolate has melted and the cocoa is fully dissolved.
2. Combine Wet Ingredients and Sugar
To the chocolate base, add the mayonnaise, kosher salt, baking soda, granulated sugar, and vanilla extract. Whisk together until fully combined and sugar starts to dissolve.
3. Incorporate Flour
Sift in the all-purpose or cake flour and whisk gently until the flour is incorporated and the batter is smooth and lump-free.
4. Prepare Baking Pan and Bake
Grease an 8- or 9-inch baking pan with flavorless oil, pour the batter into the pan, and smooth the top. Bake in a preheated 350-degree oven for 22 to 40 minutes, until the top springs back to a gentle touch.
5. Cool and Dust with Sugar
Allow the cake to cool in the pan before transferring it to a wire rack to cool completely. Dust the top with confectioners' sugar before serving.
Opt for a good-quality unsweetened cocoa powder, ideally Dutch-processed for a smoother flavor.
Avoid overmixing to maintain a tender crumb and light texture.
Use high-quality, full-fat mayonnaise for the best moisture and fat content.
Use room temperature mayonnaise and liquids for a uniform batter.
Ensure your baking soda and powder are fresh for proper rise and texture.
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