Triple Chocolate Mayonnaise Cake
The secret ingredient that makes this cake so moist is Mayonnaise! Adding 3 kinds of chocolate makes it totally indulgent. With layers of chocolate cake, chocolate filling, and a luscious chocolate ganache topping, this Triple Chocolate Mayonnaise Cake is a chocolate dream come true. This old-fashioned vintage chocolate cake will satisfy any chocolate lover!
I was looking at the file photos of my unpublished recipes and lo and behold I found a few digital copies of this chocolate cake. I was surprised that I haven’t shared this yet.
I recall baking this for a kind friend and neighbor who helped us paint our house last year before we moved to Connecticut. I made him chocolate cake whenever he was at our place because I knew it is his favorite dessert.
I guess it must have been the crazy busyness of the move that I forgot about some recipes I made last year that have yet to grace this blog. Oh well, I am rectifying that mistake and sharing today this classic Southern chocolate cake before I forget about it again!
Being the chocoholic that I am, I added more chocolate to the mix – apart from cocoa powder you have extra chocolate goodness from the semi-sweet choco chips and to top it off – a dark chocolate ganache for the ultimate chocolate indulgence! Whether you wish to go all the way by adding all the chocolate flavors in there or you simply want a subtle chocolate taste, you will enjoy this moist cake!
This unique cake gets its incredible moisture and richness from an unexpected ingredient – mayonnaise. Don’t worry, you won’t taste any mayonnaise flavor. It simply makes the cake ultra-moist and velvety. The best part? It’s surprisingly easy to make with simple ingredients you likely already have in your pantry. Get ready to impress your friends and family with this showstopping chocolate mayonnaise cake recipe!
What Makes This Cake So Special?
While mayonnaise may seem like an odd ingredient in a cake, it’s actually a genius way to create an incredibly moist and rich chocolate cake. The oil and egg in mayonnaise work to tenderize the crumb and lock in moisture. You’ll be amazed at how light and velvety the texture is.
With three layers of chocolate – the cake itself, a luscious chocolate filling, and a poured chocolate ganache topping – this cake is a chocoholic’s dream. The depth of chocolate flavor is simply unbeatable. It’s the perfect cake for birthdays, holidays, or any time you need an over-the-top chocolate fix.
INGREDIENT LIST FOR Triple Chocolate Mayonnaise Cake
For the Cake
- Flour
- Unsweetened Cocoa powder
- Baking Soda – make sure it’s still fresh. Check the date.
- Baking Powder – same as above.
- Instant Coffee – this enhances the chocolate cake but may be left out if you don’t like coffee.
- A pinch of Salt – enhances the flavor of the cake so don’t leave out.
- Eggs – use room temperature eggs.
- Mayonnaise – use your favorite brand. A good quality mayonnaise would work best.
- Sugar
- Water
- Vanilla Extract
- Chocolate Chips
For the Chocolate Filling
- Use either your favorite store-bought chocolate frosting (I used one when I first made this cake) or your favorite homemade recipe, if you have a favorite one.)
- Here’s a homemade chocolate frosting recipe that we love to use for our chocolate cakes. You can adjust the amount and use only half since it’s just a filling.
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup unsweetened cocoa powder,
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 cups powdered sugar, adjust the amount to taste
For the Dark Chocolate Ganache (use milk chocolate if that is preferred)
- Dark Chocolate (65-70%) – use eating chocolate (your favorite choice) because it tastes so much better than the baking ones. It makes a difference! If you don’t like dark chocolate – semi-sweet or milk chocolate should be fine, too. Use the chocolate you enjoy eating regardless of the sweetness level.
- Heavy Cream
- Honey, Corn, Agave or Maple syrup or your favorite liquid sweetener (adjust sweetness to taste)
HOW TO MAKE Triple Chocolate Mayonnaise Cake
Make the Cake Batter: Mix the dry ingredients, then add the wet ingredients like eggs, mayonnaise, sugar, water and vanilla. Fold in chocolate chips.
Bake the Cakes: Divide the batter between two greased cake pans and bake until a toothpick inserted in the center comes out clean.
Make the Chocolate Filling: Beat together butter, cocoa powder, powdered sugar, vanilla and salt until light and fluffy.
Assemble the Cake: Let the cakes cool completely, then spread the chocolate filling between the two cake layers.
Make the Chocolate Ganache: Gently heat the cream and chocolate together until melted and smooth. Top with Ganache: Pour the warm ganache over the top of the assembled cake, allowing it to drip down the sides.
Let Set and Enjoy!: Allow the ganache to set completely before slicing and serving this ultra-decadent chocolate cake.
Triple Chocolate Mayonnaise Cake (FAQs)
Can I taste the mayonnaise in the cake?
No, you cannot taste the mayonnaise at all! It simply adds incredible moisture and richness to the cake without any mayonnaise flavor.
Can I use a different type of chocolate for the ganache?
Of course! While dark chocolate is used in the recipe, you can substitute milk chocolate or semi-sweet chocolate chips if you prefer.
How should I store this cake?
This cake can be stored at room temperature for 2-3 days in an airtight container. You can also refrigerate it for up to 5 days.
Can I make this cake in advance?
A: Yes, you can bake the cake layers up to 2 days in advance. Allow them to cool completely, then wrap tightly and refrigerate until ready to assemble.
Do I need to use instant coffee powder?
A: No, the coffee powder is optional but it does enhance the chocolate flavor nicely. You can omit it if you prefer.
With its incredible moisture, rich chocolate flavor, and stunning presentation, this triple chocolate mayonnaise cake is sure to become a new favorite! Don’t be intimidated by the mayonnaise – just trust that it creates an unbelievably delicious chocolate cake. Give this unique recipe a try for your next special occasion!
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Triple Chocolate Mayonnaise Cake
Ingredients
For the Mayonnaise Cake
- 2 cups Flour
- 1/2 cup unsweetened Cocoa powder
- 1 1/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon instant Coffee
- pinch of Salt
- 3 Eggs
- 1 cup Mayonnaise
- 1 cup Sugar
- 1 1/4 cup Water
- 1 teaspoon pure Vanilla Extract
- 1/2 cup Chocolate Chips
For the Chocolate Filling (Use either Store-bought or Homemade Frosting)
For the Homemade Chocolate Frosting
- 1 cup (8 oz) unsalted Butter, softened
- 1/3 cup unsweetened Cocoa powder
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 3 cups powdered sugar, adjust amount to taste
For the Store-bought Frosting
- 1 tub store-bought frosting/filling (like Betty Crocker or Hershey's) Use the filling/frosting when making the cake in 2 pans.
For the Dark Chocolate Ganache
- 4 oz Dark eating Chocolate 65-70%, broken into pieces (use milk chocolate if that is preferred)
- 4 oz Heavy Cream
- 1 Tablespoon Honey Corn, Agave or Maple syrup or your favorite liquid sweetener (adjust sweetness to taste)
Instructions
For the Mayonnaise Cake
- Preheat the oven to 350F. Butter 2 round cake pans (9-inch ones) and line with parchment paper.
- Mix together the flour, cocoa powder, baking soda, baking powder, coffee and salt in a bowl. Set aside.
- Add the eggs, mayonnaise, sugar, water and vanilla into the flour mixture. Stir until well-blended but do not overmix.
- Fold in the chocolate chips. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 20-23 minutes or until a toothpick inserted in the center comes out clean. Oven temperatures vary so adjust the time accordingly. Make sure not to overbake.
- Cool the cakes in the pans for 10 minutes and then transfer to a wire rack. Cool the cakes completely before adding the chocolate filling/frosting in between the cakes and coating with the ganache.
For the Chocolate Filling (Use either Homemade or Store-bought Frosting
For the Homemade Chocolate Frosting
- In the bowl of an electric or stand mixer, beat together the butter, cocoa powder, vanilla, and salt until smooth. Add powdered sugar in two batches, beating until smooth after each addition and scraping the sides of the bowl as needed. Beat until frosting reaches desired consistency. It should be light, fluffy, and easy to spread.
- Once the cakes have cooled down completely, place one cake onto a serving platter and spread it with some chocolate filling/frosting. Place the other cake on top and then completely coat it with the dark chocolate ganache.
For the Dark Chocolate Ganache Topping
- Place the heavy cream, chocolate pieces and the liquid sweetener of your choice in a small saucepan. Melt the chocolate using low heat and by stirring until it becomes very smooth and shiny.
- Remove from the heat and immediately drizzle/pour it on the cake spreading it evenly to cover the entire cake.
- Allow the ganache to fully set before serving.
Notes
Last updated on May 27th, 2024 at 08:15 pm
Grew up in Central NY and mayonnaise cake was something everyone made. So delish! I can't believe how many people have never had this. I guess it's the best kept chocolate secret!
That is certainly true!
I have been making a chocolate mayonnaise cake for 40 years. Mine doesn't have coffee in it. I don't drink coffee & I have never had it in my home. What would you recommend as a substitute?
You don't need to add coffee if you don't wish to Debra. I added it to enhance or intensify the chocolate flavor but it may be left out if you don't drink coffee. Perhaps simply slightly increasing the cocoa powder may help, too. Thanks for asking!
Keeping a little instant espresso powder in your pantry for all baked chocolate cakes, brownies etc..Will always intensity the chic flavor…You don't have to drink or make coffee to use as any other pantry item..Try it..You will taste the difference! Any brand of strong instant coffee, PREFERRED ESPRESSO POWDER! It lasts a long time..You only usually add a Tablespoon or few…
This cake looks amazing! Definitely going to try it. Do you think I can use milk or even buttermilk instead of water?
I haven't done so but certainly worth a try Liz! It may even add more depth of flavor. Let us know how it goes when you try it. Thanks!
I frequently sprinkle a few instant coffee crystals on ice cream, cake,and other dishes to add a surprise or additional depth of flavor. Doesn't take much.
Can you use miracle whip or do you have to use real mayonnaise?
I haven't tried Miracle Whip so I am not sure but if you do, please let us know how it goes. Thanks!
I just made this using miracle whip and it turned out amazing, tasted just like my mom used to make. I also used the special dark cocoa powder to help add deeper chocolate. Awesome cake
Love this recipe simple…am going to make this for my son's birthday
Love this recipe simple…am going to make this for my son's birthday
Looks sooo delicious i will give a try for sure soecislly with the hero ingredient the mayonsise !! Thank you soo much for sharing ❤️ Do you have an insta account?
We love this cake and hope you enjoy it, too. Yes, I do have an instagram account — https://www.instagram.com/manilaspoon/ – see you there!!
I have made this cake for tomorrow… will I need to refrigerate because of the mayo and the cream in the ganache?
Wondering B
The mayo has been cooked so I don’t think it would be an issue but perhaps it’s best to refrigerate it because of the ganache but do bring it to room temperature first before eating. Thanks!
Hello, is the water room temp, boiling or warm? Some recipes calls for boiling water, wondering if this one is one of those. Thanks
Just plain tap water or room temp. I really just used that.
Grew up having Mayonnaise Cake from a Depression Era recipe collection of my Mother’s. A family favorite !!! So happy to have come across the recipe again, moved a while back and somehow lost one of my recipe boxes! Oh My! How sad I was to realize this! Have made many of your recipes, KEEP UP THE GOOD WORK!!!
So happy to know you’ved enjoyed our recipes and that this one brings sweet memories. Thanks for stopping by!!
This looks ivine. I am definitely giving a try.. Thanks for sharing.
Made it today for my hibbys birthday and Loved it!!! So good
So glad to know that Sarahi. Thanks for letting us know.
Can I make this in a bundt pan?
Yes but use a small one because it’s not a huge cake.
I made this recipe for my hubby’s work Christmas party, and everyone loved it! Now I want to try making them some donuts, using this recipe! 🙂 Do you suggest adding or decreasing any ingredients in your recipe, in order to make the right consistency for a baked cake donut? I have 2 Wilton donut pans.
I have never tried converting it into a donut so I don’t wish to guess and mess it up with my suggestions. I wouldn’t necessarily change the recipe but definitely the oven temperature but you can probably find that either on google or in the product instructions if it came with one, like a sample recipe perhaps. Please let me know how it goes ’cause I’d love to try that myself! So glad you loved the cake, too. Thank you!
Can’t wait to make this. Thanks for the recipe. Do you use cake flour or all purpose flour?
You’re welcome. You can use either but I use whatever I have at hand which is usually all-purpose.
Do you just hand mix it? Don’t you have to use a mixer to mix the batter? I can’t wait to try and bake it.
You can do either. The important thing is not to overbake as it’s not a heavy cake but quite small-ish and thin.
Hello, what mayo do you recommend? Hellman’s or Kraft? Thanks
Use your favorite mayonnaise – much better if it’s real mayonnaise. Enjoy.
Delish! My first mayo cake, used Duke’s brand and added 1/2 more cup of sugar.
Ganache was delish too.
So glad you enjoyed this! Such a yummy treat!
What about baking this as cupcakes? How long would the bake time be? I’ve baked this before as a cake and adore it. My father-in-law loves chocolate cake with peanut butter frosting, so I’m ready to knock his socks off!
I’ve never tried making it into cupcakes but I would try between 16-18 minutes or just until a tester comes out clean. I would use same temp. Let us know how it goes and glad you like the cake! Thanks, Kim!
looks good but would have to omit the coffee since i not a coffee drinkerl
You can opt to not use the coffee. That’s fine.
Two questions:
1: Have you thought of maybe a heavy chocolate mousse between the layers?
2: How can you make the ganache a thicker layer on the cake?
Thank you
You can adjust the recipe to your liking. I think it sounds yummy to add a mousse in between. Sounds like a fabulous idea. With regards to the ganache, you can easily google a recipe for the whipped ganache. I don’t have one at the moment.
My husband asked me to bake a mayo cake (I don’t normally eat mayo), and you’d never know there was mayo here. It was so good!
This chocolate mayonnaise cake sounds so delicious and indulgent – and I love how moist it is!
I am so glad I didn’t let my nervousness stop me from making this chocolate mayonnaise cake. It’s so decadent and delicious! Everyone was going back for a second piece.