Description
A rich and moist chocolate cake made with mayonnaise instead of eggs and oil, offering a smooth texture and deep flavor.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup mayonnaise
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine both sugars, mayonnaise, and vanilla. Beat until smooth.
- Gradually add dry ingredients to the wet mixture, alternating with water. Mix until well combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost as desired and serve.
Notes
- You can use chocolate frosting or cream cheese frosting for extra richness.
- This cake stays moist for several days when stored properly.
- Substitute coffee for water to enhance the chocolate flavor.