adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Mayonnaise Sheet Cake
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Create a rich and moist chocolate sheet cake using a surprising ingredient: mayonnaise! Top it with a luscious fudge buttercream frosting for a decadent treat.
Ingredients:
  • For the cake
  • Butter, for greasing the pan
  • 2 cups (242g) all-purpose flour
  • 1 cup (120g) unsweetened Dutch processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (177ml) hot water
  • 2 tablespoons (30g) instant coffee powder or instant espresso powder
  • 2 large eggs
  • 1 cup (220g) sugar
  • 1/2 cup (100g) brown sugar, lightly packed
  • 1 cup (260g) mayonnaise
  • 1 tablespoon vanilla extract
  • For the frosting
  • 1/2 cup (80g) finely chopped semisweet or bittersweet chocolate
  • 1/2 cup (113g) unsalted butter
  • 2 tablespoons (30g) unsweetened Dutch processed cocoa powder
  • 1 cup (130gm) powdered sugar
  • 1/2 cup heavy cream
Instructions:
  • Preheat the oven to 350°F (180°C) and grease a 9x13-inch sheet pan with butter.
  • Combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Mix until evenly combined. Set aside.
  • Combine the instant coffee with hot water in a glass measuring cup until dissolved. Set aside.
  • Whip up the mayo and sugars: In a large mixing bowl, use an electric beater to whip together the mayonnaise, white sugar, and brown sugar until pale and creamy.
  • Add the eggs one by one, beating well. Scrape the bowl's sides with a spatula as needed. Pour in the vanilla and mix thoroughly.
  • Combine wet and dry ingredients: Start by adding one-third of the dry ingredients to the egg mayonnaise mixture along with half of the hot coffee. Mix until well combined. Incorporate the next portion of dry ingredients with the remaining coffee and mix thoroughly. Finish by adding the final portion of dry ingredients and mixing until just combined. Aim for a batter consistency that is neither too thick nor too thin.
  • For the cake: Transfer the batter into the greased pan and bake at 350°F (180°C) for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Ensure it's not wet batter but sticky crumbs. Cool the cake before frosting.
  • Melt the dark chocolate: In a small microwaveable bowl, microwave the dark chocolate in 20-second intervals until smooth, stirring each time. It should take around 40-70 seconds. Let the melted chocolate cool down.
  • Cream the butter and sugar: In a large bowl, use an electric mixer to beat the butter until creamy and fluffy. Add the powdered sugar to the creamed butter and mix on low speed until incorporated. Increase the speed and beat the frosting on high for 2-3 minutes until smooth and fluffy.
  • Incorporate the cocoa powder into the frosting by beating until fully mixed. Remember to scrape the sides for a silky smooth finish.
  • Combine the cream and dark chocolate: Mix the cream and cooled melted chocolate into the frosting until smooth. Chill in the fridge for 10 minutes before frosting the cake. Assemble the cake.
  • Frost: Gently spread the frosting over the cooled cake, then swirl it using a spatula or the back of a spoon.
  • To serve and store: Slice the cake and serve. After baking, keep the cake in the tin, cover with plastic wrap, and leave at room temperature for a day or in the fridge for up to 7 days. Once frosted, refrigerate for 3 days. For best texture, allow the frosted cake to come to room temperature before slicing. If you enjoyed the recipe, please consider rating us below!

Similar Recipes