Unleash the Ultimate Chocolate Mayonnaise Cake: Rich, Moist & Irresistibly Delicious with Tangy Sour Cream Frosting
While the recent celebration of National Baking Day and National Devil’s Food Cake Day presented a perfect excuse for indulging in classic chocolate delights, sometimes a culinary adventure calls for something a little different, yet equally decadent. Instead of a traditional Devil’s Food Cake, we whipped up an extraordinary Chocolate Mayonnaise Cake, generously crowned with a luscious Sour Cream Frosting. This isn’t just “just as good”; for many, it’s a revelation, offering a unique richness and unparalleled moisture that sets it apart from conventional chocolate cakes.
For long-time followers of this blog, my affection for mayonnaise cakes is no secret. There’s something undeniably magical about using an unexpected ingredient to achieve such phenomenal results. This particular recipe, an adaptation from the culinary experts at Serious Eats, takes that magic to a new level. While their original creation is undoubtedly outstanding, a few thoughtful adjustments were made to enhance the cake’s flavor profile, texture, and overall appeal, making it a truly unforgettable dessert experience.
The Unexpected Secret: A Brief History of Mayonnaise in Baking
The concept of using mayonnaise in cake batter might initially raise eyebrows, but it’s a time-honored baking tradition with fascinating roots. Mayonnaise cakes gained significant popularity during World War II when staple ingredients like eggs, butter, and milk were rationed. Resourceful home bakers discovered that mayonnaise, essentially an emulsion of oil, egg yolks, and vinegar, could serve as an excellent substitute, providing the necessary fat and moisture while adding structure and tenderness to cakes. Far from tasting like salad dressing, the mayonnaise completely transforms during baking, resulting in a cake that is remarkably moist, tender, and boasts a fine crumb, often surpassing cakes made with traditional fats. It’s the ultimate baking hack for a rich, flavorful chocolate cake without the need for additional butter or eggs.
Crafting Perfection: Thoughtful Adjustments to Our Chocolate Mayonnaise Cake with Sour Cream Frosting
Our journey to the ultimate chocolate mayonnaise cake involved a few key modifications, each chosen to elevate the final product. These adjustments were not arbitrary; they were made with specific goals in mind: to deepen the chocolate flavor, enhance moisture, and create a perfectly balanced sweetness.
A Touch of Molasses: The Power of Brown Sugar
One of the first changes involved swapping out a portion of the granulated white sugar for brown sugar. Brown sugar, with its inherent molasses content, not only contributes a richer, deeper flavor to the chocolate cake but also aids in retaining moisture. The subtle caramel notes from the brown sugar beautifully complement the intensity of the chocolate, adding a layer of complexity that white sugar alone cannot provide. This small alteration makes a significant difference, yielding a more profound and satisfying taste.
Unlocking Flavor: The “Blooming” Cocoa Technique
To maximize the chocolate impact, we adopted a technique known as “blooming” the cocoa powder. This involves mixing the cocoa powder with boiling water before incorporating it into the main batter. When cocoa powder is exposed to hot liquid, its flavor compounds are released and intensified, resulting in a more profound chocolate aroma and taste. While the scientific evidence for its overall impact on the final baked product can be debated, the immediate burst of chocolatey fragrance certainly makes the process enjoyable and creates a wonderful foundation for the cake’s flavor profile. It’s a simple step that promises to unlock the full potential of your cocoa.
The Secret Ingredient for Intensified Chocolate: Espresso Powder
Adding a teaspoon of espresso powder might seem unusual, but it’s a well-known baker’s secret for enhancing chocolate flavor. Espresso doesn’t make the cake taste like coffee; rather, it deepens and amplifies the chocolate notes, making them more pronounced and complex. It’s like adding a pinch of salt to sweet dishes – it just makes everything taste more like itself, but better. This subtle addition ensures every bite is rich with robust chocolate goodness.
The Right Cocoa: Dutch-Process for Richness and Rise
For the cake itself, we opted for Hershey’s Dark cocoa powder, which is a Dutch-processed variety. Dutch-processed cocoa has been treated with an alkali solution, which neutralizes its acidity, making it darker in color and milder in flavor compared to natural cocoa. This alkalinity is crucial because it reacts specifically with the acid present in the mayonnaise and baking powder, providing the necessary lift and structure for the cake. While natural cocoa powder might still yield a decent cake, the Dutch-process cocoa helps ensure a perfect rise and an exquisitely deep, dark chocolate color. **Update:** It’s worth noting that Hershey’s has changed the Special Dark formula since this recipe was first developed. For optimal results, I would now recommend using a different high-quality Dutch-processed chocolate cocoa powder to achieve the same rich flavor and texture.
A Harmonious Contrast: Scharffen Berger Natural Cocoa for Frosting
To create a delightful contrast and add another dimension to the overall flavor experience, we chose Scharffen Berger natural cocoa for the sour cream frosting. Unlike Dutch-processed cocoa, natural cocoa is more acidic and tends to have brighter, sometimes fruitier, chocolate notes. This provides a beautiful counterpoint to the deep, mellow flavor of the Dutch-processed cocoa in the cake. The slight acidity of the natural cocoa also harmonizes wonderfully with the tanginess of the sour cream in the frosting, resulting in a well-rounded and complex chocolate symphony.
The Perfect Topping: Tangy Sour Cream Frosting
No exceptional chocolate cake is complete without a fitting frosting, and our Sour Cream Frosting is precisely that. The brilliance of sour cream in a chocolate frosting lies in its ability to introduce a subtle tanginess that expertly cuts through the richness of the chocolate. This creates a balanced flavor profile, preventing the cake from being overly sweet or heavy. The sour cream also contributes to a silky-smooth, creamy texture that spreads beautifully and melts in your mouth, making each slice an absolute delight.
Essential Baking Tips for Your Chocolate Mayonnaise Cake
Achieving a perfect chocolate mayonnaise cake goes beyond just the recipe; it also involves mindful baking practices. Here are a few tips to ensure your cake turns out flawlessly every time:
- **Room Temperature Ingredients:** Ensure your eggs, mayonnaise, and sour cream (for frosting) are at room temperature. This helps them emulsify better, creating a smoother, more uniform batter and frosting.
- **Do Not Overmix:** Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tougher, less tender cake. The batter for this cake will be thin, which is normal.
- **Proper Pan Preparation:** Always grease and flour your baking pans thoroughly. For an extra layer of security, especially with a moist cake like this, line the bottom of your pans with parchment paper circles. This prevents sticking and ensures easy release.
- **Oven Accuracy:** Ovens can vary. If you suspect your oven runs hot or cold, consider using an oven thermometer to ensure it’s at the correct temperature (350°F or 175°C) before baking.
- **Cooling Completely:** Resist the urge to frost a warm cake! Allow the cake layers to cool completely on a wire rack. Frosting a warm cake will lead to a melted, messy disaster.
Variations and Serving Suggestions
While this Chocolate Mayonnaise Cake is stellar on its own, don’t hesitate to get creative with variations and serving ideas:
- **Add-ins:** Fold in a cup of mini chocolate chips, chopped walnuts, or pecans into the batter for added texture and flavor.
- **Coffee Kick:** For an even stronger coffee-chocolate fusion, you can substitute a portion of the water with strong brewed coffee.
- **Berry Bliss:** Serve a slice with fresh raspberries or strawberries. The tartness of the berries provides a refreshing counterpoint to the rich chocolate.
- **A la Mode:** A scoop of vanilla bean ice cream or a dollop of fresh whipped cream alongside a warm slice makes for an indulgent treat.
- **Dusting Delight:** For a simple yet elegant finish, dust the frosted cake with extra cocoa powder or finely grated chocolate.
All in all, this Chocolate Mayonnaise Cake with Sour Cream Frosting proved to be an exceptional dessert. Its deep chocolate flavor, incredibly moist texture, and the delightful tang of the frosting make it a standout. It has undoubtedly earned a permanent spot in the “make-again” file, and we encourage you to try it and discover its magic for yourself!
- Imperial’s Red Velvet Cake Roll
- Chocolate Mayonnaise Cupcakes
- Mayonnaise Chocolate Chip Cookies
- One Bowl Chocolate Mocha Cake
- Kenji’s Serious Eats Chocolate Chip Cookie Recipe
Recipe
Chocolate Mayonnaise Cake with Sour Cream Frosting
Anna
Pin Recipe
Ingredients
Cake
- 1 ⅓ cups water
- 1 teaspoon espresso powder
- ¾ cup + 1 tablespoon Dutch-process cocoa powder
- 3 large eggs
- 1 cup granulated sugar (200 grams)
- ½ cup plus 1 tablespoon packed light brown sugar (120 grams)
- 1 tablespoon vanilla extract
- 1 ¼ cups mayonnaise
- 2 ¼ cups all-purpose flour (290 grams)
- ¼ teaspoon baking powder
- 1 ¾ teaspoons baking soda
- ½ teaspoon salt plus a little pinch
Sour Cream Frosting
- 10.5 tablespoons unsalted butter cut into chunks and softened
- ¾ cup plus 2 tablespoons unsweetened cocoa powder
- 4 cups confectioners’ sugar sifted
- ¼ teaspoon salt omit if using salted butter
- ½ cup room temperature sour cream
- 2 teaspoons vanilla extract
Instructions
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Preheat oven to 350 degrees F. Spray two 9×2 inch round metal baking pans with flour-added baking spray (Baker’s Joy) and line the bottom with circles of parchment (just to be safe!).
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In a large saucepan, boil the water. Remove from heat and add the espresso powder and cocoa powder. Stir until smooth and set aside.
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In the bowl of a stand mixer, beat the eggs, sugar and brown sugar for a full 7 minutes or until thick and light. Add the mayonnaise and vanilla and beat on medium until combined.
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In a second bowl, thoroughly mix together the flour, baking powder, baking soda, and salt.. Add to the egg mixture and stir until mixed.
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Pour in the cocoa mixture and stir well. Batter will be thin.
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Pour into prepared pans and bake on center rack for 30 minutes. Remove from oven and let cool on a wire rack for 10 minutes. Invert cakes on a cooling rack, peel away the parchment (if you used it), and let cool completely.
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To make the sour cream frosting, beat the butter and cocoa powder in a large mixing bowl until mixed. Gradually add the confectioners’ sugar (and salt, if using) and sour cream and beat until smooth. Beat in the vanilla.