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This mayonnaise cake delivers a chocolate experience that defies expectations with its incredible moisture and rich depth of flavor. The secret lies in replacing traditional eggs with mayonnaise, which might sound unusual until you remember that mayo itself contains eggs and oil, two ingredients that create exceptional texture in baked goods. Each forkful offers that perfect balance of tender crumb and chocolate intensity that makes you close your eyes involuntarily with pleasure. The simplicity of preparation belies the complexity of flavor, making this recipe a true kitchen miracle that transforms basic pantry ingredients into something truly extraordinary.
I discovered this recipe tucked into my grandmother's recipe box, written on a weathered index card simply labeled 'Depression Cake.' Skeptical but curious, I baked it for a family gathering when I realized I was out of eggs. The entire cake disappeared before dinner even started. Now this cake appears at every family celebration by popular demand.
Quality Components
- All purpose flour: Provides perfect structure without toughness
- Granulated sugar: Balances cocoa and creates tender texture
- Unsweetened cocoa powder: Delivers deep chocolate flavor
- Baking powder/soda: Creates ideal lift and texture
- Real mayonnaise: Contributes moisture and richness
The quality of mayonnaise makes a significant difference. Low fat versions compromise texture and flavor, while full fat mayo creates signature velvet crumb.
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Perfect Preparation
- Prepare Baking Environment:
- Preheat oven to 350°F. Grease 8×8 pan thoroughly
- Combine Dry Ingredients:
- Whisk flour, sugar, cocoa, baking powder/soda until streak-free
- Incorporate Wet Elements:
- Fold water, mayo, milk, and vanilla into dry mix until just combined
- Transfer And Bake:
- Bake 40+ minutes until toothpick comes clean
- Assess Doneness:
- Cool completely in pan before frosting
My cousin James, a chocolate cake critic, requested leftovers after one bite. The mayo's subtle tang creates unmatched depth.
Perfect Pairings
Serve with fresh berries or vanilla ice cream. Pair with espresso to enhance chocolate notes. Dust with powdered sugar for simplicity.
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Creative Variations
Add espresso powder or orange zest to batter. Fold in chocolate chips for texture. Use peppermint extract for holiday flair.
Storage Solutions
Keep covered at room temperature 4 days. Freeze slices up to 3 months. Refresh refrigerated slices at room temperature.
This cake sparked amazement when served to guests. Experienced bakers demanded the recipe, stunned by its moist texture and secret ingredient. A testament to culinary surprises.
Frequently Asked Questions
- → Can you taste the mayonnaise in this cake?
- No, you can't taste the mayonnaise at all! The mayonnaise simply adds moisture and richness to the cake, similar to what eggs and oil would contribute in a traditional recipe. Once baked, there's no trace of mayonnaise flavor - just a deliciously moist chocolate cake.
- → What type of mayonnaise should I use for this cake?
- Regular full-fat mayonnaise works best in this recipe. Light or low-fat mayonnaise has less oil and may affect the texture and moisture content of the cake. Any brand of real mayonnaise will work fine, but avoid Miracle Whip or salad dressing products, which have different sweetness levels and ingredients.
- → What frosting goes well with Mayonnaise Cake?
- This versatile cake pairs beautifully with many frostings! Classic chocolate frosting is always a winner, but vanilla buttercream, cream cheese frosting, or even a simple dusting of powdered sugar works wonderfully. For something different, try a peanut butter frosting or chocolate ganache.
- → Can I make this cake in a different size pan?
- Yes, you can adapt this recipe for different pans. For a 9×13 inch pan, increase the recipe by 1.5 times and bake for 35-40 minutes. For a layer cake, divide the batter between two 9-inch round pans and bake for 25-30 minutes. Just check with a toothpick for doneness as baking times will vary.
- → How should I store this Mayonnaise Cake?
- Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The mayonnaise helps this cake stay moist longer than traditional cakes. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
- → Can I make this cake more chocolatey?
- Absolutely! For a more intense chocolate flavor, increase the cocoa powder to 1/4 cup or even 1/3 cup. You could also add 1/2 cup of chocolate chips to the batter or replace some of the water with strongly brewed coffee, which enhances chocolate flavor without adding coffee taste.