Chocolate Mayonnaise Cake
With a long legacy, this is a tried and true recipe for a flavorful chocolate cake that is dairy-free, moist and delicious!
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Servings: 12
Ingredients
- 2 c all-purpose flour
- 2/3 c cocoa
- 1 t baking soda
- 1/4 t baking powder
- 1/4 t Kosher salt
- 3 large eggs
- 1 2/3 c light brown sugar
- 1 T vanilla extract
- 1 c mayonnaise (I used Hellmann's.)
- 1 1/3 c hot water
Instructions
- Preheat oven to 350 degrees.
- Sift together the dry ingredients.
- In a separate bowl, briskly whisk together the eggs and light brown sugar until no lumps remain.
- Blend in the vanilla and mayo until well combined.
- Mix in the dry ingredients and hot water alternately. The batter will appear a bit thin.
- For cupcakes, place 1 1/2 large scoops of batter in paper cupcake liners. Bake for 15 minutes. Cool for about 5 minutes before removing from pan.
- For 2-8" cakes, place batter in pans lined with parchment paper bottoms and sprayed with non-stick baking spray like Baker's Joy. Bake for 30-35 minutes or until toothpick comes out clean. Allow to cool for about 5 minutes before removing from pans. Frost when completely cooled.
- For a 13' x 9' x 2" pan, start checking at about 30-35 minutes before removing from the oven.