Equipment
* optional
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 65 g unsweetened cocoa powder
- 6 g baking soda
- 3 g salt
- 2 g baking powder
Wet Ingredients & Add-ins
- 240 g full-fat mayonnaise, room temperature
- 240 ml hot water
- 10 ml vanilla extract
- 100 g bittersweet chocolate chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 497 kcal
- Protein
- 6 g
- Carbohydrates
- 62 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 32 g
- Sodium
- 573 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 13 mg
- Potassium
- 211 mg
- Calcium
- 37 mg
- Iron
- 2.0 mg
- Magnesium
- 63 mg
- Phosphorus
- 122 mg
- Zinc
- 1.0 mg
- Vitamin A
- 5 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.6 mg
- Folate
- 14 mcg
- Water
- 41 g
- Alcohol
- 0 g
- Caffeine
- 26 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, salt, and baking powder until well combined and aerated.
Add the full-fat mayonnaise and vanilla extract to the dry ingredients. Stir with a rubber spatula until the mixture resembles coarse, dark crumbs.
Gradually pour the hot water into the bowl while whisking continuously. Mix just until the batter becomes smooth, thick, and glossy, being careful not to overwork the dough.
If using, gently fold the bittersweet chocolate chips into the smooth batter using the rubber spatula until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Chef's Notes
- Using hot water or hot coffee blooms the cocoa powder, drawing out a more intense, robust chocolate flavor and softening the harsh cocoa solids.
- Mayonnaise is a highly stable emulsion of oil, egg yolks, and vinegar or lemon juice. The acid reacts beautifully with the baking soda to give this cake an incredibly tender crumb, acting as both fat and leavening assistant.
- Do not overmix once the hot water is added. Overworking the gluten in the all-purpose flour will lead to a tough, rather than tender, cake structure.
- For the best flavor profile, ensure your mayonnaise is standard full-fat and savory. Avoid anything labeled as sweet dressing, which will impart an off-putting tang to the dessert.
Storage
Refrigerator: 5 days — Store in an airtight container to retain maximum moisture. Can be eaten cold or brought to room temperature.
Freezer: 3 months — Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or foil.
Troubleshooting
Cake is exceptionally dense and did not rise
Cause: Expired baking soda, or the batter sat for too long before baking, causing the reaction between the mayonnaise's acidity and the baking soda to dissipate.
Fix: Cannot be fixed once baked. Crumble the dense cake and repurpose it for cake truffles or layer it in a trifle dessert.
Prevention: Check expiration dates on leaveners and always bake immediately after mixing the wet and dry ingredients.
Cake has a greasy texture and mouthfeel
Cause: Used a low-fat mayonnaise substitute or an oil-separated mayonnaise.
Fix: Cannot be fixed. Serve with an acidic fruit compote (like raspberry) to cut through the greasy mouthfeel.
Prevention: Only use high-quality, full-fat, well-emulsified mayonnaise. Avoid Miracle Whip or sweet salad dressings.
Cultural Context
Mayonnaise cake became highly popular in America during the Great Depression and World War II, eras characterized by rationing and scarcity. When fresh eggs and butter were either hard to come by or prohibitively expensive, ingenious home bakers utilized mayonnaise, a shelf-stable pantry staple, to create beautifully rich and decadent cakes with minimal resources.
