Get ready to fall in love with the richest, fudgiest cake you’ve ever baked, made with Chosen Foods Classic Mayo! Made with 100% Pure Avocado Oil and simple ingredients, our mayo adds unbeatable moisture and richness without overpowering the chocolate goodness. One bite and you'll never eat cake any other way!
Ingredients for Chocolate Mayo Cake Recipe:
2 cups Bob’s Red Mill Unbleached White All Purpose Flour
¾ cup Hu Dark Chocolate Baking Chips
1 cup granulated sugar (or ¾ cup white + ¼ cup brown sugar for depth)
2 tsp baking soda
1 tsp baking powder
½ tsp fine sea salt
1 cup Chosen Foods Classic Mayo made with 100% pure avocado oil
1 ½ cups lukewarm water (can substitute milk or plant-based milk for a softer crumb)
1 ½ tsp pure vanilla extract
Frosting
1 cup Hu Dark Chocolate Baking Chips
½ cup heavy cream
2 Tbsp butter
Pinch of salt
½ tsp vanilla extract
Directions for Chocolate Mayo Cake Recipe:
1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8 or 9 inch round cake pans with parchment paper.
2. Add ¾ cup Hu Dark Chocolate Baking Chips to a microwave-safe bowl. Melt in 20 to 30 second intervals, stirring between each, until smooth. Let the melted chocolate cool slightly so it’s warm but not hot.
3. In a medium bowl, whisk together Bob's Red Mill Unbleached White All Purpose Flour, sugar, baking soda, baking powder, and salt until evenly combined.
4. In a large mixing bowl, whisk together Chosen Foods Classic Mayo and vanilla extract. Add the melted chocolate and whisk until smooth and glossy.
5. Slowly pour in the lukewarm water (or milk), whisking gently until the mixture is smooth and well blended.
6. Add the dry ingredients to the wet ingredients in two additions, stirring or whisking just until combined. Do not overmix (a few small lumps are okay).
7. Pour the batter into the prepared pan and smooth out the top.
8. Bake for 28 to 34 minutes for a 9×13-inch pan or 24 - 28 minutes for two round pans, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Remove from the oven and let the cake cool in the pan for about 15 minutes. Then transfer to a wire rack (if using round pans) or leave it in the pan to cool completely before frosting.
10. To make the frosting, place 1 cup of Hu Dark Chocolate Baking Chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just starts to simmer, then pour it over the chocolate chips. Let it sit for 1–2 minutes.
11. Stir the chocolate and cream slowly until the mixture is smooth and shiny. Add the butter, salt, and vanilla, and stir until the butter melts and the ganache is glossy.
12. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency (about 15 to 25 minutes).
13. Spread the ganache evenly over the completely cooled cake. If desired, finish with a light sprinkle of flaky sea salt for a signature touch. Enjoy!
