Triple Chocolate Mayonnaise Cake

Triple Chocolate Mayonnaise Cake

Manila Spoon
SKU:
Chocmayck

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

 

Triple Chocolate Mayonnaise Cake 

Yield: 10-12 slices 
Prep Time: 10 Minutes 
Cooking Time: 30 Minutes 
Total Time: 40 Minutes

Ingredients

  • 2 cups Flour
  • 1/2 cup unsweetened Cocoa powder 
  • 1 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon instant Coffee
  • A 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 your favorite store-bought chocolate frosting (I used one when I first made this cake) or your favorite homemade recipe, if you have one. If you need one for the filling - here's a good and very easy recipe. This is for a full entire cake (not just for cake filling) so I suggest cutting the recipe in half and adjusting the sugar and chocolate content to your taste. Use the filling/frosting when making the cake in 2 pans. 

For the Dark Chocolate Ganache (use milk chocolate if that is preferred)

  • 4 oz Dark eating Chocolate (65-70%), broken into pieces
  • 4 oz Heavy Cream
  • 1 Tablespoon Honey, Corn, Agave or Maple syrup or your favorite liquid sweetener (adjust sweetness to taste)
 

 

Instructions

  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. Transfer the batter to 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. 
  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 and coating with the ganache.

 

For the Dark Chocolate Ganache 

 
  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. 
 

 Ingredients

  • 2 cups Flour
  • 1/2 cup unsweetened Cocoa powder 
  • 1 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon instant Coffee
  • A 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 your favorite store-bought chocolate frosting (I used one when I first made this cake) or your favorite homemade recipe, if you have one. If you need one for the filling - here's a good and very easy recipe. This is for a full entire cake (not just for cake filling) so I suggest cutting the recipe in half and adjusting the sugar and chocolate content to your taste. Use the filling/frosting when making the cake in 2 pans. 

For the Dark Chocolate Ganache (use milk chocolate if that is preferred)

  • 4 oz Dark eating Chocolate (65-70%), broken into pieces
  • 4 oz Heavy Cream
  • 1 Tablespoon Honey, Corn, Agave or Maple syrup or your favorite liquid sweetener (adjust sweetness to taste) 

Instructions

  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. Transfer the batter to 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. 
  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 and coating with the ganache.

 

For the Dark Chocolate Ganache 

 
  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.