Mom Wolf's Chocolate Mayo Cake

The secret ingredient in this chocolate cake is a full cup of mayonnaise. Sounds strange, tastes incredible. Mayo is just eggs and oil already emulsified, so it adds moisture and richness to the crumb without any of the greasy heaviness you’d expect.

This is a Depression-era baking trick that’s survived generations for good reason. No creaming butter, no complicated technique. Beat the sugar, eggs, and vanilla until fluffy, fold in the mayo, then alternate adding the flour mixture and water. Three minutes of beating is all the wet ingredients need.

The ⅔ cup of cocoa powder gives this a deep, dark chocolate flavor. Combined with the fat from the mayo, the chocolate tastes richer and more fudgy than cakes made with melted chocolate. The water keeps it light rather than dense.

Cool in the pan for 10 minutes before turning out. This rest lets the cake contract slightly from the sides and firm up enough to handle without breaking. Rush it and the center can collapse.

Pro Tips

• Use full-fat mayonnaise, not light or reduced-fat. The oil content is what makes the cake moist. Low-fat mayo has fillers that change the texture.
• Don’t overmix once you start alternating flour and water. Mix just until combined or the cake turns tough.
• A simple dusting of powdered sugar on top is all you need. The cake is rich enough to stand on its own.
• For a more finished look, top with chocolate buttercream or a simple chocolate ganache.

Variations

• Double chocolate: Fold in ½ cup chocolate chips after mixing the batter for pockets of melted chocolate.
• Coffee chocolate: Replace the water with strong brewed coffee to deepen the chocolate flavor.
• Bundt cake: Bake in a greased bundt pan for 40-45 minutes for a more dramatic presentation.