How To make Chocolate Mayonnaise Cake

Vintage Baking: Chocolate Mayonnaise Cake For My Birthday

In honor of my birthday week, here is a highly recommended vintage recipe- the Chocolate Mayonnaise Cake from the 1950's! This video is a collaboration with my sweet friend Kristina from @WithLoveKristina because it's her birthday week too! Make sure and check out her channel to see what vintage cake recipe she made for her birthday. Here's a link to her video:

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Chocolate Mayonnaise Cake Recipe
2 cups flour
2/3 cup unsweetened coco powder
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cup sugar
1 tsp vanilla
1 cup mayo
1 1/3 cup water
Grease & flour two 9 inch cake pans. In a medium bowl, stir in the first four ingredients. In a large bowl with mixer at high speed, beat next three ingredients until light and fluffy (3 min). Switch to low speed and beat in mayo. Add flour mixture in four additions, alternate with water, beginning and ending with flour mix. Bake at 350 30-35 minutes. Let cool in pans 10 minutes. Remove and cool on wire rack completely.

Chocolate Frosting:
1 stick butter (melted)
2/3 cup coco powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter, stir in coco, alternately add sugar and milk mixing between additions. Add vanilla and blend well.

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The ORIGINAL 1927 Mayonnaise Cake Recipe - Part 2 - Old Cookbook Show

The ORIGINAL 1927 Mayonnaise Cake Recipe - Part 2 - Old Cookbook Show
This chocolate mayonnaise cake recipe is surrounded by mythology... there are several competing origin stories about this cake, and how it was born out of adversity and scarcity; either because of the great depression or because of WW2. None of that stands up to even the slightest amount of scrutiny or research. This recipe first appears in the Oakland Tribune on March 7 1927 - that's TWO years before the start of the Great Depression if you're taking notes.

Mayonnaise Cake
1 cup of seeded dates, cut up, 1 cup of walnuts broken up coarsely. Sprinkle 1 teaspoon of soda over dates and walnuts and add 1 cup of boiling water to this mixture.
Let it stand until cool and then add 1 cup of sugar and 1 cup of flour, 8 heaping teaspoons of ground chocolate, ½ teaspoon cinnamon, ½ teaspoon of nutmeg and little salt.
Whip 1 egg in ½ cup of vegetable oil and add this. Bake in layers or a square sheet




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Here is the recipe:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 1/3 cups water
#Chocolate Buttercream Frosting
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

--Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
--In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
--In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
--Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Now prepare frosting.
--Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
--Cream together butter and cocoa powder until well-combined.
--Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
--Add vanilla extract and espresso powder and combine well.
--If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

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Recipe of the Day: Chocolate Mayo Cake | Food Network

No one will ever detect the secret ingredient in this retro layer cake.

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chocolate Mayo Cake
Recipe courtesy of Food Network Kitchen
Total:4 hr 45 min
Active: 1 hr
Yield: 12 servings
Level: Easy

Ingredients

Frosting:
1 pound semisweet chocolate chips
3 cups heavy cream
Pinch fine salt

Cake:
Unsalted butter, for buttering the pan
2 cups all-purpose flour, plus more for the pan
2/3 unsweetened cocoa powder (not Dutch process)
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 tablespoon instant espresso powder
1 3/4 cups sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup mayonnaise
4 ounces semi-sweet chocolate chips, melted

Directions

For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color.

For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment.

Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water.

Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined.

Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix.

Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely.

Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.

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Recipe of the Day: Chocolate Mayo Cake | Food Network