Chocolate Mayo Cake
If you've tried a mayo cake before, you know how rich and delicious they are. This chocolate cake uses vegan mayo to make a decadent chocolate cake. It's also beyond easy to make, requiring less than 10 ingredients and just one bowl to make.
Ingredients
- 2 cups (250 g) all-purpose flour (spooned and leveled or weighed*)
- 1/3 cup (33 g) unsweetened natural cocoa powder
- 1 1/4 cups (300 g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (226 g) vegan mayo, at room temperature
- 1 cup (240 mL) warm water or coffee
- 1 tsp pure vanilla extract
- 1 batch Chocolate Ganache Buttercream
Instructions
- Make the cake layers: Preheat the oven to 350°F. Prepare two 8" round pans with parchment paper on the bottoms and non-stick spray around the sides.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the mayo, water, and vanilla and beat with a hand or the stand mixer until just combined.
- Distribute your cake batter evenly between the pans (using a kitchen scale can help with this). Bake in the preheated oven for 28-32 minutes, until a toothpick inserted into the center comes out clean or with just crumbs. Allow the layers to cool completely and, if desired, wrap in plastic wrap and freeze before beginning to frost.
- Frost and decorate the cake: Place a cardboard cake board on top of a rotating cake stand. Spread a small amount of frosting in the center of the cake board. Place the first cake layer on top of the cake board. Spread a layer of Chocolate Ganache Buttercream evenly over the cake layer. Place the second cake layer, upside down, on top. Spread a thin layer of the frosting all over the cake (this is your crumb coat). Freeze for at least fifteen minutes.
- Using your offset spatula, spread a thick layer of the frosting all over the cake.
- Serve: Serve this cake the same day as frosting it, or place in the fridge until serving. Store any remaining cake in an airtight container in the fridge or freezer.
Notes
Measuring Flour: Use the spoon-and-level method or weigh your flour to ensure your cake doesn't turn out dry.
