Mayonnaise Chocolate Cake
Hi and welcome to our website!
If you are looking for a tasty and easy to make chocolate cake, you are in the right place. Our recipe is not only a chocolate cake its a MAYONNAISE CHOCOLATE CAKE.
One of the main ingredients in our chocolate cake is one cup of mayonnaise.
This is a prefect BIRTHDAY, ANNIVERSARY or Special occasion cake, a easy recipe to follow and the ingredients you have already in your home.
Don't over mix batter, just fold all ingredients together to make this tasty batter, after pre-grease a bunt pan or pan of choice and add all batter.
After your mayonnaise chocolate cake is baked remove from oven and let rest for 10 minutes in pan. Then remove onto a cooling rack until room temperature before adding icing. See chocolate icing below!
I hope you are still interested in our tasty mayonnaise chocolate cake recipe, if so continue on to our recipe and short video tutorial. Also I will share with you a link to our cookbooks if you like to check them out....https://www.bonitaskitchen.com/cookbook
Ingredients
- All-Purpose Flour - 2 cups
- Sugar - 3/4 cup
- Baking soda - 2 tsp
- Sea salt - 1/2 tsp
- Cocoa Powder - 4 tsp
- Mayonnaise - 1 cup
- Vanilla extract - 1 tsp
- Water - 1 cup
- BOILED ICING
- Milk - 1 cup
- Sugar - 1 cup
- Vanilla - 1 tsp
- Flour - 4 tbsp
- Butter or margarine - 1/2 cup
- Cocoa powder - 2 tbsp
Instructions
Method to Batter:
In a bowl add mayo, sugar, vanilla, mix together until blended.
Then sift together flour, baking soda, salt and cocoa powder, water then fold together don’t over mix.
Grease pan of choice, then pour all batter into pan, spread evenly in pan. Then prep- heat oven to 350ºf, when ready place cake in and set timer to 35 minutes, check with tooth pick if baked.
If it comes out clean remove from oven if not leave another 10 minutes.
Remove from oven and let rest for 5 minutes before flipping out unto a cooling rack, when cooled icing with chocolate icing. See recipe below.
Method to Boiled Icing:
- In a medium saucepan add milk, sugar, cocoa and flour, start to boil on a medium heat stirring continuously. This will give the chocolate that HOT CHOCOLATE taste.
- After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
- Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
- In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
- Put the bowl of boiled icing in the fridge until ready to use it.
Bonita’s Tips:
1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.
2. Using butter is good but you can replace with margarine.
3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.
Allergens
Have you ever made boiled icing before if not I will share with you a link to our delicious recipe and the method to make yours today. This is a creamy and fluffy icing that is so tasty and you can just eat from the bowl. This link is also our recipe for rhubarb muffins and boiled icing, when you make it for your cake add cocoa powder during the boiling of the icing stage.
Rhubarb Muffins and Boiled Icing
Adding the cocoa powder during the boiling stage makes it taste like HOT CHOCOLATE.
Just look at this delicious boiled icing and it got no icing sugar in it, just a few simple ingredients you have in your home already. Continue on to more PICTURES!
Happy Birthday and Happy Anniversary to each and everyone of you celebrating today, if so this delicious mayonnaise chocolate cake is for you. Thank you so much for stopping by and please leave us a message before you go letting us know how you enjoyed our cake. From our kitchen to yours, stay safe and have a lovely day. Bonita, RMHussey Productions and Team!
Can’t believe that I have never tried a boiled icing. Thank you for the recipe, Bonita.