I tripped upon this recipe last week and I was intrigued enough to try it out, fully aware this may turned out shitty and be thrown out. I hate to throw out food and thankfully this cake is delicious (approved by grown ups and kids).

This cake works because mayo contains oil and eggs – the usual ingredients in a cake. The origin of this recipe comes from the Depression Era (1930’s) and it’s made appearances during WWII.

You may ask, “why make a cake with mayonnaise”? It’s a quick mix, easy and a good match for those who may not have the confidence to bake a more traditional cake from scratch.

Your cake won’t taste like a BLT, the mayo cannot be tasted and you’re going to have a moist chocolate cake, which goes well with a Nutella frosting I’ve included as well.

Enjoy a piece of food history!

Chocolate Mayonnaise Cake

1 cup semi sweet chocolate chips, divided

1/2 cup cocoa powder

1 Tbsp. instant espresso powder

1 1/2 cup all-purpose flour

3/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

3/4 cup mayonnaise

1 large egg

1 teaspoon vanilla extract

Pre-heated 350F oven

Nutella Butter Frosting

3/4 cup unsalted butter, room temp.

3 cups powdered sugar

1/2 cup Nutella

1 tsp. vanilla extract

pinch of salt

1/4 cup cream (or milk)

1. Grease and line a 9 x 9″ square or similar round pan with parchment paper.
2. To a bowl, add 1/2 cup chocolate chips, cocoa powder, coffee and 1 cup of boiling water. Transfer to a bowl and add the cocoa powder. Stir until the chocolate chips have melted.
3. Meanwhile, in another bowl add the flour, baking powder, baking soda and salt and mix with a fork.
4. To the wet ingredients, add the sugar, mayonnaise, egg and vanilla and stir with a for about a minute or until incorporated.
5. Add the dry into wet ingredients, mix with a rubber spatula. Add remaining chocolate chips and fold in.
6. Transfer to your baking vessel, smooth top to even out and place in your pre-heated oven for 35-40 minutes or until an inserted toothpick comes out clean.
7. Take out the oven, allow to cool before spreading frosting. Place a plate on top of the cake and invert. Remove the parchment and you’ll have a smooth cake top.
8. Using a hand mixer. Add the butter and beat for a couple of minutes or until smooth. Add the remaining ingredients and beat on low speed until incorporated then increase speed and beat for 2 minutes.
9. You may cut the cake in half and spread frosting in middle layer and top or simply spread all frosting on the top.
10. If making ahead of time, place frosted cake in fridge for 15 minutes uncovered them take out, cover and place back in fridge for up to two days.
11. Serve room temperature.