Chocolate Mayonnaise Cake

Yield: 1 cake; serves 10 to 12 | Prep Time: 15 minutes | Cook Time: 35 minutes

I know. As soon as you saw the word “mayonnaise,” you started to have some hesitation. I did too, until I remembered that mayonnaise is essentially just a combination of eggs and oil, two ingredients that regularly appear in any cake recipe. Plus, the rising popularity of Miracle Whip in the 1940s and ’50s introduced mayonnaise into a slew of new recipes. Its presence here makes the cake moister than ever.

INGREDIENTS

Cake

2 cups all-purpose flour

1 cup granulated sugar

¼ cup unsweetened cocoa powder

2 teaspoons baking soda

1 cup water

1 cup mayonnaise

1 teaspoon vanilla extract

1 tablespoon brewed coffee, black

2 tablespoons French vanilla coffee creamer

Frosting

½ cup packed light brown sugar

4 tablespoons (½ stick) unsalted butter

2 tablespoons French vanilla coffee creamer

2 cups loosely packed confectioners’ sugar

Chocolate chips for serving

DIRECTIONS

  1. For the cake: Preheat the oven to 350°F. Coat an 8 × 8-inch baking dish with cooking spray.
  2. In a large bowl, mix together the flour, granulated sugar, cocoa powder, and baking soda.
  3. In a separate bowl, whisk together the water, mayonnaise, vanilla, and coffee.
  4. Slowly add the coffee mixture to the flour mixture. Stir just until combined and pour into the prepared baking dish.
  5. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
  6. For the frosting: In a medium saucepan, combine the brown sugar and butter and cook over medium heat until bubbling, about 5 minutes. Be sure to whisk continuously, so it doesn’t burn.
  7. Take off the heat and stir in the creamer. Then gradually add the confectioners’ sugar and whisk until smooth.
  8. Frost the cake, cut into slices, and serve, garnished with chocolate chips.