Chocolate Mayonnaise Cake with Salted Caramel
User Reviews
4.8
18 reviews
Excellent
Chocolate Mayonnaise Cake with Salted Caramel
Report
This rich, moist, and delicious chocolate cake is also the most simple to make! Only seven ingredients with no eggs or butter required. The salted caramel poured over the top takes it over-the-top, and the taste is phenomenal. Definitely a keeper for a simple yet gorgeous dessert for any holiday!
Share:
Ingredients
Chocolate Mayonnaise Cake
- 2 cups 240 g all-purpose flour
- 1 cup 201 g granulated sugar
- 1/2 cup 50 g cocoa powder*
- 2 tsp baking soda OR 4 tsp baking powder see note
- 1 cup 237 mL whole milk
- 1 hearty cup 230 g Duke's Real Mayonnaise
- 1 tsp vanilla extract
Salted Caramel
- 1 cup 201 g granulated sugar
- 6 tbsp 86 g unsalted butter, cubed
- 1 cup 240 mL heavy cream
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- Chocolate Mayonnaise Cake
- Preheat your oven to 350 degrees F (180 degrees C). Grease your pan with baking spray or shortening, then dust with about 1 tbsp of sifted cocoa powder until the inside is completely covered. Tap out excess cocoa.
- In a large mixing bowl, whisk together sifted all-purpose flour, sugar, cocoa powder, and salt until well combined.
- Add in whole milk, Duke's Real Mayonnaise, and vanilla extract, stirring with a baking spatula until the dry ingredients are just moistened and there's no more dry flour and cocoa.
- Spoon the thick batter into your prepared baking pan, drop the pan from about 3 inches off the workspace 3-6 times to tap out any bubbles in the batter, and settle the batter into all crevices in your pan.
- Bake the chocolate mayonnaise cake in your preheated oven for 35-40 minutes. 35 for a bit of a fudgy, almost brownie-like cake, 40 for a more set cake.
- Let the cake cool for 35 minutes before flipping out of the pan onto a cake stand.
- Salted Caramel
- In a medium saucepan, stir your granulated sugar consistently over medium heat. It will clump up before it starts to melt, just keep stirring until the sugar melts.
- Once the sugar melts, stir in the butter. It will bubble and make noise, that's normal don't panic. Melt all the butter and let the caramel turn a lovely amber brown.
- Take the caramel off the heat and add in heavy cream, stirring until it's completely incorporated. It will bubble just like the butter, too.
- Stir in vanilla extract and salt, add in as much salt as you like (it's okay to taste it once it cools down slightly). Pour the caramel into a heat-safe container with a lid.
- Pour about half of the caramel over the chocolate cake and serve while warm or once completely cooled. If not serving to a crowd to eat the same day, pour the caramel onto individual slices of cake. The cake can stay out, covered, on the countertop for 3 days. The caramel can stay in the fridge for up to 1 month.
Notes
- This recipe fits a 6-cup bundt pan.
- If you're using alkali-processed cocoa here, 4 teaspoons of baking powder are what you'll use as your leavener.
Nutrition Information
Show Details
Serving
1g
Calories
238kcal
(12%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
30mg
(10%)
Sodium
801mg
(33%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 238kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 30mg | 10% |
| Sodium | 801mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
