Chocolate Mayonnaise Cake

Have you ever found a cake that you just can’t get enough of? I made this cake not too long ago and now I have to resist making it once a week, because I would seriously sit and eat it all. This cake is perfect when it is warm and served with a glass of milk. I love a good, simple chocolate cake because you can make it appropriate for any occasion. It can be a casual cake, a birthday cake, the perfect cake when you want a decadent treat to give someone and even a holiday cake (and let’s face it, we need to serve one of these at every holiday)! I love this recipe because it really is easy to make, but the coffee adds just a touch of complexity that makes me feel like I’m doing something to make myself an accomplished baker. The coffee infused chocolate drizzle really makes this over the top delicious, and I love to add just a dash of confectioner’s sugar after it’s cooled for a little pop.

Chocolate Mayonnaise Cake with Coffee Infused Chocolate Drizzle:

For the Cake

  • 2 cups all purpose flour
  • 1 cup sugar
  • 7 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup mayonnaise – no substitutes
  • 3/4 cup cold coffee
  • 1 teaspoon vanilla

For the Drizzle

  • 1/3 cup heavy cream
  • 1 teaspoon unsalted butter
  • 1 tablespoon cold coffee
  • 1 cup semi-chocolate chips

Preheat the oven to 350 degrees. In a large mixing bowl, combine the mayonnaise, coffee and the vanilla, with the mixer set on low. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients to the mayonnaise mixture and mix until they are combined. Pour the batter in two prepared layer pans (this can also be made in a bunt pan though). Bake for 30 minutes or until a toothpick comes out clean.

While the bake is baking , bring a sauce pan to medium heat and combine the heavy cream, coffee, butter and chocolate chips. Stir consistently until the chocolate has melted and the mixture is smooth. You can either leave this on the low setting to keep warm or set it aside and warm it back up later.

Remove the cake from the oven and allow it to cool completely on a cooling rack. Once the cake is completely cool, set one layer onto a cake stand. Spoon part of the warmed drizzle over the first layer, and top with the second layer. Once you have the layers even and balanced, top the second layer with the rest of the drizzle. I opt to add confectioner’s sugar once the drizzle has cooled, but this is totally optional. I would also recommend sliced almonds, berries or even rose petals!

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