…There I was, on a Sunday afternoon, in search of the perfect chocolate cake recipe. Super chocolately, deliciously moist. In my hunt, I found that an elusive ingredient lay in wait to pounce upon my expectations and create the best chocolate cake ever…
Mayonnaise?? Yes. Mayo. (But as my husband and children told me, don’t tell anyone there’s mayo in it). This cake, she’s a bad bitch, yes she is. If you’re in the mood for an easy, satisfying chunk of chocolate cake, look no further. Dig out your jar of mayonnaise and make sure you’ve got at least a cup of that white goo (yes, a full cup). You won’t regret it.
Mayonnaise?? Yes. Mayo.
This recipe includes a large batch of chocolate ganache buttercream, so there is plenty to go around. There’s nothing worse than running out of frosting or having to skimp on the layers because I’m worried I’m going to run out! Frost this baby to your heart’s content.
Upon his first bite, my 8-year old exclaimed that this cake is “so good that it punches a hole through your taste buds with it’s deliciousness.” Drop the mic… I don’t think I can say much more than that… You’re welcome.
![](https://i0.wp.com/drinkingandbaking.com/wp-content/uploads/2021/03/Bad-B-Cake-Close-Up.jpg?resize=1024%2C973&ssl=1)
Cake ingredients:
- 4 1/2 tsp powdered coffee or espresso granules
- 1 C unsweetened cocoa powder
- 3 C all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 C granulated sugar
- 4 large eggs
- 1 C mayonnaise
- 1 1/2 tsp vanilla
Chocolate buttercream frosting ingredients:
- 2 1/2 C bittersweet chocolate chips
- 4 Tbsp. light corn syrup
- 6-8 Tbsp. heavy cream
- 1 1/2 unsalted butter, softened
- 4 C powdered sugar
- 1 tsp vanilla
- 1/2 tsp salt
Cake:
- Preheat oven to 350 degrees F. Grease three 8-inch round cake and line the bottoms with parchment paper.
- In a medium bowl, combine powdered coffee or espresso granules with 1 1/2 C hot water. Add the cocoa powder and whisk to combine. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking, powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and the eggs. Mix on low to combine, then increase to medium until mixture is light and fluffy. Add mayonnaise and vanilla and mix on medium until think and smooth.
- Add 1/3 C flour to the egg mixture first, then follow with 1/2 of the coffee/cocoa mixture. Repeat, and end with adding the last of the flour. Mix just until all ingredients are combined, and there are no lumps.
- Divide batter between the three baking pans and bake 20-25 minutes until a toothpick inserted in the center comes out clean.
High-altitude variation:
- Increase total flour in cake mixture to 3 C, 2 Tbsp.
- Decrease oven temperature to 325 degrees F.
- Increase cook time by 5-10 minutes.
Chocolate buttercream frosting:
- Place chocolate chips, corn syrup, and 4 Tbsp. cream in a microwave-safe bowl. Heat in microwave for 30-second intervals until melted and smooth. Do not overheat the chocolate mixture. Let cool on counter until room temperature.
- Add softened butter to a medium bowl or a bowl of a stand mixer fitted the with the paddle attachment and beat until smooth. Add 2 C powdered sugar and mix until well-combined. Add chocolate mixture and mix until well-combined. Add the vanilla, and salt, and the remaining 2 C of the powdered sugar and mix until well combined, and light and fluffy, scraping the bowl often. Add heavy cream, 1 Tbsp. at a time, until buttercream is smooth and spreadable. Make sure to lick the spoon, as you have to make sure it’s not poison.
Assembly:
- Remove cakes from cake pans and remove parchment paper. Place first layer at the bottom of a cake plate and top with a layer of chocolate buttercream frosting. Repeat with next three layers, and cover entire cake with chocolate buttercream frosting. Don’t worry about smoothing the layers too much, as the more clumps and bumps of chocolatey goodness, the better!
- Enjoy with a big-ass glass of cold milk. Believe me, you’ll need it!
- Or better yet, top with ice cream and eat it all with a spoon.
- Or even better, do all of the above and then refill your White Russian. Oh wait, you need a recipe for a White Russian? Never had one? Tastes like chocolate milk but with a kick! Please refer to the Drinks section for my variation of this delicious cocktail…
![](https://i0.wp.com/drinkingandbaking.com/wp-content/uploads/2021/03/White-russian-and-cake.jpg?resize=768%2C1024&ssl=1)