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southern dark chocolate mayonnaise cake

Recipe by
Alicia Wattley
Fort Lauderdale, FL

The dark cocoa powder in this recipe may be substituted for regular cocoa powder and the cake is still fabulous. Because there is no butter or milk called for, only use good quality regular mayonnaise, not light or reduced fat. The mayo provides the cake moisture and you don't want a dry cake! It's really important to sift the flour and cocoa powder or you'll have lumps in your cake. The dark cocoa powder I use is made by Hershey's and is found in the baking section of your grocery store.

yield 12 serving(s)
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For southern dark chocolate mayonnaise cake

  • shortening to grease pans
  • 2 c
    all-purpose flour
  • 2/3 c
    dark cocoa, unsweetened
  • 1 1/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/4 tsp
  • 3 lg
  • 1 2/3 c
    dark brown sugar
  • 1 c
    good quality mayonnaise
  • 1 c
  • 1/3 c
    cold, strong, brewed coffee
  • 2 tsp
    vanilla extract

How To Make southern dark chocolate mayonnaise cake

  • 1
    Pre-heat oven to 350°. Grease three 8-inch cakes pans. Line the bottoms with parchment paper and grease the parchment paper as well. Set aside.
  • 2
    In a medium sized bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • 3
    In a large mixing bowl, beat the eggs and brown sugar at high speed for 3-4 minutes. The mixture will become light in color and somewhat fluffy.
  • 4
    Add the mayonnaise to the egg mixture and beat until just blended.
  • 5
    Add the coffee to the cup of water.
  • 6
    Into the egg mixture, alternately mix in the flour mixture with the coffee-water, beginning and ending with the flour mixture. Scrape down the sides of the bowl in between each addition and do not over beat.
  • 7
    Divide equally between the three prepared pans.
  • 8
    Bake for 20-23 minutes or until toothpick inserted in center of cakes comes out clean.
  • 9
    On wire racks, cool for 10 minutes, then remove from pans, peel off parchment paper and place on racks to cool completely.
  • 10
    Spread frosting on cake only when completely cool.

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