When it comes to delicious desserts, chocolate cake is a classic favorite. But have you ever tried making a chocolate mayonnaise cake? Trust me, it’s worth it! This one-bowl chocolate mayonnaise cake recipe with mocha frosting is an absolute game-changer. The creamy texture of mayonnaise adds to the richness of this moist and tender chocolate cake. And don’t even get me started on the decadent mocha frosting that elevates the flavors to a whole new level.
What I love most about this recipe is that it’s so easy to make. You won’t need to dirty up every dish in your kitchen – just one bowl for the cake batter and one bowl for the frosting. Plus, you don’t need any fancy ingredients or complicated techniques. All of the ingredients can be found at your local grocery store and can be whipped up in no time, making it a perfect recipe for birthday parties or last-minute bake sales.
Not only is this chocolate mayonnaise cake delicious, but it’s also customizable. Whether you’re looking for a gluten-free version or want to add some chopped mini chocolates on top for extra crunch, there are plenty of substitutions and variations you can make based on your preferences.
I can’t wait for you to try out this one-bowl chocolate mayonnaise cake with mocha frosting recipe. Trust me, one bite and you’ll be hooked!
Why You’ll Love This Recipe
Are you a fan of moist chocolate cakes with rich, bold flavors? Then you are in for a treat! This one-bowl chocolate mayonnaise cake with mocha frosting recipe is sure to make your taste buds dance like never before.
The secret ingredient in this recipe is mayonnaise. Yes, that’s right! Mayonnaise brings an unbelievable level of moisture and texture to the cake, making it incredibly soft and tender. You might be skeptical at first, but believe me; it works wonders.
The dark brown sugar and cocoa powder add incredible depth to the chocolate flavor profile. And the instant coffee granules and brewed coffee in both the cake and frosting lend a deep mocha note that balances perfectly with the sweetness of the marshmallow cream and sugar.
This cake recipe is incredibly easy to make, saving you time and energy while still delivering outstanding results. It requires only one bowl and no need for multiple cooking utensils or complicated measuring instructions.
But that’s not all; substitutions are available if you prefer a different taste or dietary restrictions. You can switch to gluten-free flour or create your mayonnaise if you have allergies or sensitivities.
This chocolate mayonnaise cake is perfect for any occasion, a birthday party, brunches, family reunions, or just as a sweet treat during a busy day. Trust me; once you try this recipe, you’ll never go back to those dry chocolate cakes ever again! So hurry up and give it a try!
Here is everything you will need to make this One-Bowl Chocolate Mayonnaise Cake with Mocha Frosting recipe. Don’t worry; it’s not as complicated as it looks. Just get your apron on, and let’s head to the kitchen.
For The Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder (use Dutch-processed cocoa powder)
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (at room temperature)
- 1/2 cup mayonnaise (use homemade or store-bought)
- 2 teaspoons vanilla extract
For The Mocha Frosting:
- 1/4 cup unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- 1/2 cup unsweetened cocoa powder (use Dutch-processed cocoa powder)
- 1/2 cup brewed coffee, at room temperature
- 2 tablespoons instant coffee granules
You can use mini chocolate chips or chocolate shavings to add a nice touch to your cake. However, these toppings are entirely optional and are up to personal preferences.
That’s it! With these simple ingredients, you can create an amazing moist chocolate cake that’s perfect for birthdays or any special occasion.
The Recipe How-To
Now that we have covered the ingredient list, it’s time to get into the exciting part of the recipe: making the cake and frosting! Don’t worry, though – with one bowl for the cake and another bowl for the frosting, this recipe is easy to follow.
Making the Cake
Firstly, preheat your oven to 350°F (177°C). Take a large mixing bowl, whisk together the dry ingredients, such as 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt until there are no clumps left.
Next, make a well in the middle of your dry ingredients mixture and put in your wet ingredients – one jar of mayonnaise (around 1 cup), 1 and ½ cups of water, and 2 teaspoons of vanilla extract. With a rubber spatula or an electric mixer on low speed, mix everything together until just combined.
After that, add 1 cup of dark brown sugar and 1 cup of granulated sugar to the bowl while continue mixing until everything is smooth. Pour in ¾ cup of brewed coffee or 3/4 cup boiling water mixed with 4 level tablespoons of instant coffee granules**. Keep on whisking until everything is combined.
Get yourself a greased baking pan (9 by 13 inches should work just fine) to pour in the cake batter. Smooth out the top with your spatula before placing it into your preheated oven. Bake for around 30-35 minutes, rotating halfway through cooking time. To check if it’s done well, insert a toothpick into its center that comes out clean when you remove it.
Making the Frosting
While waiting for your cake to bake and cool down, you can start making the frosting. Firstly, take a saucepan to combine 1 and 1/2 cups of sugar, 3 teaspoons of instant coffee granules, 1 cup of unsweetened cocoa powder (dutch-processed or natural powder), and 1 teaspoon of salt all together. Then, pour 1 and 1/2 cups of boiling water into those mixed ingredients and whisk it together until it’s smooth.
The next step is to simmer the mixture over medium heat, while whisking occasionally for around 5-7 minutes until it thickens. Later on, remove the saucepan from heat before adding 3/4 cup marshmallow cream in it. Let the frosting mixture cool down for another 10-15 minutes before continuing making the final step.
Moving on to the last step, in another bowl, creaming together softened 2 sticks unsalted butter with 4 cups sifted confectioners’ sugar, using electric mixer on low speed until well combined – this would take about a minute or so. Lastly, put
Substitutions and Variations
One of the best things about this chocolate mayonnaise cake with mocha frosting recipe is the room it allows for experimentation and creativity with substitutions and variations. Here are some ideas to consider:
– Mayonnaise substitutions: Don’t have mayonnaise on hand? Try substituting it with sour cream, Greek yogurt, or even mashed avocado for a healthy twist.
– Gluten-free option: Want a gluten-free version of this cake? Simply swap out the regular flour for a gluten-free option such as almond flour or coconut flour.
– Homemade mayonnaise: To add a homemade touch to your cake, try making your own mayonnaise from scratch using eggs, oil, mustard, vinegar or lemon juice, and salt. This will give your cake a memorable homemade flavor.
– Marshmallow Cream Mocha Frosting: If you love marshmallows, try replacing the buttercream frosting with marshmallow cream! To create it, simply mix marshmallow cream with instant coffee granules and boiling water until well blended and then spread it over the cooled cake.
– Mini cakes: Want something cute and portable? Instead of making one large cake, use mini cake pans to create individual servings that can be decorated with fresh fruit, whipped cream or whatever toppings you fancy.
Remember that even small changes can drastically alter the flavor profile of your chocolate mayonnaise cake with mocha frosting recipe. So be creative and have fun making this irresistible treat!
Serving and Pairing
When it comes to serving this chocolate mayonnaise cake with mocha frosting, I’ve got some tips that will elevate your dessert game! Firstly, use a long serrated knife to slice the cake into equal portions, making sure to wipe the blade clean between slices for a tidy presentation.
This cake is perfection on its own, but if you want to take it up a notch, I suggest serving it with a dollop of marshmallow cream on top. The fluffy sweetness of the marshmallow cream cuts through the rich chocolate and coffee flavors, creating an irresistible balance.
As for pairing, there are so many options! A hot cup of brewed coffee will complement the mocha flavor in the frosting perfectly. If you’re feeling more indulgent, serve it with a frosty glass of milk or a scoop of vanilla ice cream.
For an extra special occasion, turn this recipe into mini cakes! Use a round cookie cutter to cut mini cake rounds out of your baked sheet cake and stack them with layers of frosting between each round. These adorable cakes make great decorations at birthday parties or wedding showers.
With this delicious chocolate mayonnaise cake with mocha frosting recipe, there’s no limit to how you can present and serve this dessert. Get creative and don’t be afraid to experiment with different pairings- every bite is sure to be magical.
Make-Ahead, Storing and Reheating
Once you’ve made this scrumptious one-bowl chocolate mayonnaise cake with mocha frosting, you may have a few leftovers that you want to store and reheat later. The good news is that this cake is incredibly versatile and can be stored in a variety of ways without losing its moistness or flavor. Here are some tips for making this cake ahead of time, storing it properly, and reheating it for maximum enjoyment.
To make the cake ahead of time, prepare the cake mix as directed in the recipe. You can also make the frosting ahead of time and store it in an airtight container at room temperature until ready to use. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or plastic freezer bag. Be sure to label the container with the date so you know when it was made.
To store the cake, place it in the refrigerator for up to 5 days. Alternatively, you can store it in the freezer for up to 3 months. If you choose to freeze your cake, allow it to thaw completely at room temperature before reheating or serving.
When reheating your cake, preheat your oven to 350°F (180°C) and remove the cake from its storage container. Place it on a baking sheet lined with parchment paper and warm in the oven for about 10-15 minutes, or until heated through. Alternatively, you can reheat individual slices of cake in the microwave for about 20-30 seconds each.
It’s important to note that while chocolate mayonnaise cakes are incredibly moist and delicious, they do tend to dry out quickly if not stored properly. To prevent this from happening, be sure to wrap your cake tightly in plastic wrap or aluminum foil before storing it, and make sure there are no air pockets in the wrapping.
Overall, this one-bowl chocolate mayonnaise cake with mocha frosting is a great make-ahead dessert that can be stored and reheated easily. Just be sure to follow these tips and tricks to enjoy its rich and decadent flavors for days to come!
Tips for Perfect Results
Making a perfect chocolate mayonnaise cake with mocha frosting requires a little bit of expertise and attention to detail. Here are some tips that will help you achieve the perfect results with this recipe.
Firstly, make sure that all your ingredients are fresh, especially the baking soda and baking powder. Aging of these ingredients can make them less potent, which may affect the cake’s rising and overall texture.
Secondly, it is essential to measure your dry ingredients correctly. We recommend using measuring cups and spoons for precise measurements rather than scooping out flour or cocoa powder from the container. A small variation in the quantity of these dry ingredients can lead to a significant change in the final product.
Thirdly, do not overmix the batter once you’ve added the dry ingredients to the wet ones. Overmixing can create too much gluten, leading to a dense, rubbery cake rather than a tender one.
Fourthly, we suggest baking the cake in two 9-inch pans rather than one large one as specified in the recipe. This helps produce uniform layers that cook through evenly.
Fifthly and lastly, do not skip the step of sifting the powdered sugar for the frosting. Sifting breaks up any lumps in the sugar and ensures that your frosting has a smooth texture.
By following these tips, you’ll get delicious and moist chocolate mayonnaise cake with mocha frosting every time!
In conclusion, this recipe for a One-Bowl Chocolate Mayonnaise Cake with Mocha Frosting is the ultimate indulgence that will leave your taste buds begging for more. The combination of rich, moist chocolate cake and decadent mocha frosting is sure to satisfy any sweet tooth.
Not only is this cake delicious, but it’s also incredibly easy to make with minimal ingredients and tools needed. Plus, the ability to substitute and modify ingredients means that you can easily tailor it to your dietary preferences or switch things up for fun variations.
Whether you’re celebrating a special occasion or just looking for a sweet treat, this cake recipe is sure to please. So what are you waiting for? Get baking and enjoy the delicious goodness of this One-Bowl Chocolate Mayonnaise Cake with Mocha Frosting.
One-Bowl Chocolate Mayonnaise Cake With Mocha Frosting Recipe
- 2 cups flour
- 3/4 cup sugar
- 1 cup dark brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 4 tablespoons vegetable oil
- 1 cup hot strong brewed coffee
- 1 tablespoon vanilla
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup boiling water
- 1 tablespoon instant coffee granules
- 1 (7 ounce) jar marshmallow cream
- 1 (8 ounce) container cool whip frozen whipped topping, thawed
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
- Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
- Add in the mini chocolate chips; mix to combine.
- Pour the batter into prepared baking dish.
- Bake for about 30 minutes, or until cake tests done.
- Cool completely on a wire rack.
- For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
- Add in the marshmallow cream; beat on low speed until smooth.
- Using a spatula fold in the Cool Whip topping.
- Spread over the top of the completely cooled cake.
- Sprinkle with chocolate shavings if desired.
- Cut into slices and serve.
Add Your Own Notes
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