Chocolate Mayonnaise Bundt Cake
User Reviews
4.7
27 reviews
Excellent
Chocolate Mayonnaise Bundt Cake
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This chocolate mayonnaise bundt cake uses mayo instead of butter and eggs! It has a rich, chocolate flavor and light, airy texture that will make you go back for seconds!
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Ingredients
Bundt Cake
- 1/3 cup cocoa powder
- 1 cup boiling water
- 1 1/2 teaspoons vanilla extract
- 3/4 cup mayonnaise
- 2 cups cake flour sifted
- 2 teaspoons baking soda
- 1 cup granulated sugar
- 1/2 teaspoon salt
Chocolate Glaze
- 1/2 cup heavy cream
- 2 tablespoons corn syrup
- pinch of salt
- 1 cup semi-sweet chocolate chips
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Instructions
Cake
- Preheat oven to 350 degrees F. Butter a 10-12 cup bundt pan and dust with flour or cocoa powder. I use the Baker’s Joy spray that’s grease AND flour.
- In a large bowl, add in the cocoa powder and boiling water. Whisk until smooth. Set aside to cool.
- After it’s cooled, add in the vanilla and mayonnaise. Whisk until incorporated.
- In a separate large bowl, whisk together flour, baking soda, sugar, and salt.
- Add the chocolate mixture into the bowl of dry ingredients and beat with a hand mixer on medium for about 1 minute.
- Pour the batter into the prepared bundt pan.
- Place into the oven and bake for 30 – 45 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it’s done. Batter means bake it longer.
- Let the cake cool in the pan for 10 minutes and turn turn out onto a wire rack to cool completely.
- Once the cake is cooled, transfer to a cake plate.
Glaze
- In a small saucepan, add in the heavy cream, corn syrup, salt, and chocolate chips. Place over medium heat and stir constantly until the chocolate is completely melted and smooth.
- Let the glaze cool 15 – 20 minutes until it has thickened. Drizzle on top of the cooled cake.
Notes
- Storage: Store this cake covered or in airtight container at room temperature for up to 3 days. It can last up to a week if stored in the refrigerator.
- Freeze: Let the baked cake cool completely. Once cooled, wrap the cake tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. It will last up to 2 months in the freezer.
- Thaw: Thaw in the fridge overnight or on the counter for 1 to 2 hours.
Nutrition Information
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Calories
272kcal
(14%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Sodium
299mg
(12%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
120IU
(2%)
Calcium
17mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 299mg | 12% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 120IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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