Chocolate Mocha Mayo Cake

It’s no joke that the world has turned upside down with how expensive things are these days. Especially butter. I love using really butter for all my bakes but it can get very expensive, especially if your me, and bake ALL THE TIME! So I remember when I lived in New York that someone mentioned once that there was a chocolate cake recipe that had mayonnaise in it. And well.. today was the day I thought, let me give it a go by creating my own recipe with it and making it super decedent and fill it with mocha chocolate cream. I know I know.. mayonnaise you say.. how weirdly odd and perhaps even gross some might say. But trust me, you don’t even taste it that way! its make the cake so delicious!

And well.. it’s safe to say, it was probably one of the most moist chocolate cakes I have ever baked! Do give it a go, it is very very easy to bake, and you can fill it with whatever frosting you like. I know ,y husband has a love for coffee so I thought it be fitting if I had a chocolate mocha frosting to pair with it. And my was It just right!

Give it a go,

Here’s how you bake it!


For the Cake :

  • 60g Dark Chocolate , chopped
  • 60g dark cocoa powder
  • 1 3/4 cup boiling water
  • 2 3/4 flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/3 cup mayonnaise
  • 3/4 cup plain sugar
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs

For the Whipped Mocha Ganache :

  • 300g dark chocolate
  • 1 1/2 cup cream
  • 3-4 tbsp instant coffee granules


  1. Preheat the oven to 175C (375F) and line three 8 inch round cake tins with baking paper.
  2. In a medium sized bowl, add the chopped chocolate and cocoa powder together, and pour the boiling water over. Whisk until the chocolate is melted, and set aside.
  3. Then in a small bowl, whisk the flour, baking powder and baking soda together. And set aside.
  4. In a stand mixer (or large bowl, using a hand held mixer), which the mayonnaise and both sugars together, until thoroughly combined. then add in the eggs and vanilla, and whisk for another 2 min on high.
  5. Then alternating, but starting and ending with the flour, add in the flour, then the chocolate mixture, then flour then chocolate then flour. And whisk in-between on medium speed, until combined thoroughly.
  6. Distribute evenly throughout the three pans, and bake for 30 min at 175C (375F). Once done, a cake tester will come out clean. Take out the cakes and let cool completely before removing from pans.
  7. To make the frosting : Chop the chocolate and add into a medium sized bowl along with the sea salt. Then in a medium sized saucepan, pour the cream and instant coffee. Whisk and bring to a boil on medium heat. Once it starts boiling, pour over the chocolate/sea salt and let rest for 5 min.
  8. Take a spoon or a small whisk, and fold the chocolate together until thick and glossy.
  9. Then refrigerate until the chocolate ganache has cooled completely.
  10. Take out and whisk using a hand held whisker, or with a stand mixer, until thick, fluffy and slightly lighter in colour.
  11. Then spread evenly throughout the cake stacking them onto of each other, Andover the entire cake with the remaining frosting.



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