Very Moist Chocolate Cake

The secret to this Very Moist Chocolate Cake is ……mayonnaise! Yes, Mayonnaise.

I’ver heard about putting mayo in cake for a while now but never tried it. I had to do it for this chocolate craving I’ve had for a chocolate cake. 

It may seem odd to some some, but not really if you think about how mayo is made. It’s made with eggs and oil. Two ingredients already in a a cake recipe. The may helps enrich the cake and adds that moisture that oil would bring.

You can use whatever brand you want just make sure it’s not ‘sandwich spread’ or Miracle Whip or it’s imitators since it has added sugar and vinegar.

Now when I get ready to bake, I prefer to dust must cake pans with cocoa powder instead of flour for chocolate cakes. That way it doesn’t leave that unsightly flour that ends up around the cake when you take it out of the pan.

You can use what ever frosting, icing or ganache you wish. I used a simple chocolate buttercream here.

Directions

Preheat oven to 350F

Grease and lightly dust with cocoa powder (2) 9 inch cake pans and or fit them with a parchment circle on the bottom.

In a medium bowl, sift together flour, cocoa, baking soda and baking powder and set aside.

In a your mixer bowl or a large bowl, beat eggs, sugar and vanilla for 3 minutes until light and fluffy. Beta in the mayo on a lower speed until incorporated. Alternate adding the flour mixture and water beginning and ending with the flour mixture.

Pour into your prepared pans. Lift and drop the pans on the count er to get rid of any air bubbles.

Bake for about 30 minutes or until a toothpick comes out clean from the middle.

Let cool at least 2 hours  on a cooling rack .before frosting.