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Triple Chocolate Mayonnaise Cake

The secret ingredient that makes this cake so moist is Mayonnaise! Add 3 kinds of chocolate and it’s chocolate indulgence at its highest.

Course Dessert
Cuisine American
Keyword chocolate coffee mayonnaise cake, chocolate mayonnaise cake, chocolate mayonnaise cake with frosting, chocolate mayonnaise cake with ganache, grandma's chocolate mayonnaise cake, old-fashioned chocolate mayonnaise cake, vintage recipe chocolate mayonnaise cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 slices
Author Manila Spoon


For the 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

  • 1 tub store-bought frosting/filling (like Betty Crocker or Hershey's) or homemade chocolate frosting/filling Use either your favorite store-bought chocolate frosting/filling (I used one when I first made this cake) or your favorite homemade recipe, if you have one. 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)


  1. Preheat the oven to 350F. Butter 2 round cake pans (9-inch ones) and line with parchment paper.

  2. Mix together the flour, cocoa powder, baking soda, baking powder, coffee and salt in a bowl. Set aside.
  3. Add the eggs, mayonnaise, sugar, water and vanilla into the flour mixture. Stir until well-blended but do not overmix.
  4. Fold in the chocolate chips. Divide the batter evenly between the prepared pans.

  5. 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.

  6. 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

  1. 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

  1. 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.
  2. Remove from the heat and immediately drizzle/pour it on the cake spreading it evenly to cover the entire cake.
  3. Allow the ganache to fully set before serving.