Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.
Time 35m Yield 15 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the flour, sugar cocoa, baking powder and baking soda. Beat in mayonnaise and water. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with frosting.
Yield 15 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan. Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost,if desired, or sprinkle with confectioners sugar.
Time 4h45m Yield 12 servings Number Of Ingredients 14 Steps:
For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color. For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment. Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water. Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined. Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix. Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely. Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.
Time 1h10m Yield Yield: 10 to 12 servings Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk. Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean. Let cool on a wire rack, dust with confectioners’ sugar and garnish with whipped cream before serving.
Time 45m Yield 9-12 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners’ sugar; beat until smooth. Frost cake.
Time 55m Yield 1 Cake, 12 serving(s) Number Of Ingredients 8 Steps:
Prepare a 9x13 pan by rubbing inside with butter and coating lightly with flour. Beat all ingredients together until smooth. Pour into pan and bake in 375 degree oven for 35-40 minutes. Top with the Easy Penuche Icing for a caramel flavour to balance the cake nicely.
Yield Makes 10 to 12 servings Number Of Ingredients 19 Steps:
For cake: Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth. Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each). Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely. For frosting: Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally. Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl. Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Cut cake into wedges and serve.
Time 1h Yield Serves 8 Number Of Ingredients 0 Steps:
Mix flour, sugar, baking powder & mayonaise. This is best done by an electric food mixer to ensure the mixture is throughly mixed. Dissolve the cocoa in the boiling water & stir into the mixture along with the essence until throughly blended. Place the mixture into a 7 inch greased & lined cake tin. Bake at gas mark 4/ 180C/ 350F for 30 - 40 minutes. Test with a skewer. cool in the tin before removing. For the icing - If you are using Betty Crocker ready mix chocolate frosting go straight to step 9. Dissolve the coffee & cocoa in the hot water. Cream together the margarine/butter & icing sugar. Beat in the cocoa liquid. Spread over the top & sides.
More about “chocolate mayonnaise cake recipes”
Time 50m Yield 1 (8- or 9-inch) cake Number Of Ingredients 11 Steps:
To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved. Whisk in mayonnaise, salt, baking soda, 3/4 cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1 1/2 cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps. Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through. Let cool, and sprinkle with confectioners’ sugar to finish.
