★★★★★ 492 Reviews

I would pay anything to power your eyes out of the sockets and your mouths open when I tell you that today's recipe instead of butter has mayonnaise. Yes, mayonnaise. I have to admit that I also gaped at his day when I saw the recipe in the Cake Bible book.

Unfortunately when I made the recipe for that book it was a failure, not only did the cake break, but it was raw and there was no way to bake it. I don't think it was the recipe, but that I or my oven would have a bad day. With the frustration produced by the fact that the recipes do not come out, I forgot about it. It was only last week while visiting the website of Bon Appetit magazine that by chance I came across a chocolate and mayonnaise recipe again, and this time I could not resist.

When you overcome, like me, the initial repulsion to mayonnaise, I think it will be a recipe that you will use on almost all your special occasions. And the key to overcoming this repulsion is to think that mayonnaise is nothing more than an emulsion of eggs and oil. If you take a little back the smell it may have, I assure you that as soon as you mix it with the sugar, the characteristic smell of mayonnaise disappears.

The taste and texture of this cake is something that has left me very surprised. I didn't imagine that I could be so fluffy and so juicy. It is also not cloying. If you listen to me and try it, I think it can become one of those “bedside” recipes, ahhhh and it's also very easy to make. You will tell me ...

A juicy and moist cake that does not need any type of syrup


    60 gr. chocolate drops
    60 gr. cocoa powder (Hershey’s)
    390 ml boiling water
    370 gr. all-purpose wheat flour
    1 and 1/4 teaspoon of baking soda
    1/4 teaspoon baking powder (Royal, chemical yeast)
    200 gr. white sugar (from normal)
    150 gr. brown whole sugar
    325 gr. Mayonnaise Hellmans (NO light mayonnaise served)
    2 XL eggs
    1 teaspoon vanilla extract


    Mix the cocoa powder with the chocolate drops with the boiling water in a ceramic bowl. Beat gently until the chocolate is completely melted and obtain a mixture without lumps. Reserve and let cool.
    Preheat the oven to 175º.
    Grease with oil or with special spray 3 molds of 18 cm. and prepare them with baking paper in the base.
    Sift in a bowl the flour, baking powder, baking soda and set aside.
    Beat the white sugar and brown sugar together with the mayonnaise for about 2 or 3 minutes until well mixed.
    Add the eggs one by one. Beat well and do not add the next until the first one is not fully integrated.
    Add the vanilla.
    Add the flour in 4 times, alternating with the mixture of chocolate and water that we had reserved.
    We will finish incorporating all the ingredients by hand with a silicone spatula.
    Divide the dough between the three molds and have exactly the same amount.
    Bake for 30/35 minutes or until a toothpick is inserted clean.
    Let the molds stand out of the oven on a rack about 20 minutes.
    After this time we will unmold and let the biscuits cool completely, face up on a rack.
    When they are cold, we will wrap them in plastic wrap, and keep them overnight.
    Be very careful when handling these biscuits because they are quite fragile until they cool.


    280 gr. chocolate (not exceeding 61% cocoa)
    375 gr. Butter
    350 gr. sugar glass
    1 tablespoon vanilla extract


    Melt the chocolate in a water bath. Let stand and cool slightly.
    Sift the sugar.
    Beat the butter a couple of minutes.
    Add the sugar and beat for a few minutes until it is fully integrated.
    Add the vanilla extract.
    Pour the melted chocolate and beat.
    If we see that the frosting is too soft keep a few minutes in the fridge


    To assemble the cake, we can follow the step by step of How to fill and cover a Cake layer?
    When I talk about scoops I mean this.
    The first step of the recipe, mix the cocoa powder with the chocolate drops with the boiling water, we can do it almost 45 minutes before starting the recipe, because it takes a long time to cool.
    The cake is quite fragile, so it is essential to leave it on the rack and inside the mold for the first 20 minutes. Then when unmolding, handle it as little as possible.
    As for the brand of mayonnaise, I suppose it can be done with anyone, but the original recipe is that of the Hellman’s brand, a mayonnaise that is not too strong in flavor. I warn you not to do it.