Dive into the deliciously unexpected with this classic 1956 Chocolate Mayonnaise Cake recipe. Yes, mayonnaise! It’s the secret to a moist, rich cake that’ll have everyone begging for seconds.
Why This Recipe Works
- The mayonnaise replaces eggs and oil, ensuring a moist and tender crumb.
- It’s a one-bowl wonder, meaning less cleanup and more time to enjoy your cake.
- This recipe is a testament to the ingenuity of mid-century American cooking, offering a unique twist on traditional chocolate cake.
- Perfect for those who love a rich chocolate flavor without the fuss of complicated ingredients.
- It’s a conversation starter—just wait until you reveal the secret ingredient!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 cup mayonnaise
- 1 cup cold water
- 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. This ensures your cake won’t stick and bakes evenly. Tip: For extra insurance, line the bottom with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1/2 cup cocoa powder, and 2 tsp baking soda. This combines your dry ingredients evenly, preventing lumps in your batter.
Add Wet Ingredients
Stir in 1 cup mayonnaise, 1 cup cold water, and 1 tsp vanilla extract until just combined. The batter will be thick but smooth. Tip: Don’t overmix to keep the cake tender.
Bake to Perfection
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back when lightly touched.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Serve as is or with a dusting of powdered sugar. Tip: For an extra touch, drizzle with chocolate ganache.
Tips and Tricks
For those looking to elevate their Chocolate Mayonnaise Cake, consider these advanced tips. First, sift your dry ingredients for an even finer crumb. Second, experiment with adding a pinch of espresso powder to deepen the chocolate flavor. Third, ensure all ingredients are at room temperature to promote even mixing. Lastly, for a professional finish, use a cake leveler to create perfectly even layers if you’re stacking the cake.
Recipe Variations
- Add 1/2 cup chocolate chips to the batter for extra chocolatey goodness.
- Swap the vanilla extract for almond extract for a nutty twist.
- Top with a cream cheese frosting for a tangy contrast to the sweet cake.
- Incorporate 1/2 cup chopped nuts for added texture.
- Use dark cocoa powder for a more intense chocolate flavor.
Frequently Asked Questions
Can I use light mayonnaise?
Yes, light mayonnaise can be used, but keep in mind it may affect the cake’s moisture and richness. The original recipe calls for full-fat mayonnaise for the best texture and flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving for the best taste.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results.
Summary
This 1956 Chocolate Mayonnaise Cake is a moist, rich, and surprisingly simple dessert that’s sure to impress. With its unique ingredient and foolproof method, it’s a vintage recipe that stands the test of time.
