ONE-BOWL CHOCOLATE-MAYONNAISE CAKE
Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and richness, and mayo is made of exactly those things, plus some salt and vinegar to give it tang. But you don't taste the tanginess of the mayo, and if you didn't tell anyone it was there, they would never know. Which is to say, don't let a lack of eggs or butter stop you from making cake. This cake is ridiculously good for the small amount of effort you put into it.
Provided by Melissa Clark
Categories easy, cakes, dessert
Time 50m
Yield 1 (8- or 9-inch) cake
Number Of Ingredients 11
Steps:
- To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
- Whisk in mayonnaise, salt, baking soda, 3/4 cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1 1/2 cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.
- Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.
- Let cool, and sprinkle with confectioners' sugar to finish.
CHOCOLATE MAYONNAISE CAKE
Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 354mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
ONE-BOWL CHOCOLATE CAKE BATTER
Provided by Food Network Kitchen
Categories dessert
Yield 1 layer cake, 1 sheet cake or 30 cupcakes
Number Of Ingredients 13
Steps:
- Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
- Turn this one-bowl chocolate cake batter into three different desserts.
- Layer Cake:
- Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
- Divide the batter between the pans; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
- Sheet Cake:
- Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
- Pour the batter into the pan; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
- Cupcakes:
- Line 30 muffin cups with paper liners.
- Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.
CHOCOLATE MAYONNAISE CAKE
Mayonnaise -- yes, mayonnaise -- steps in for oil and butter as the tenderizer and flavor-enhancer in this retro frosted layer cake. And it does a wonderful job; no one will ever detect that it's your secret ingredient.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- 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.
CHOCOLATE MAYONNAISE CAKE
Provided by Matt Lewis
Categories Cake Mixer Chocolate Egg Dessert Valentine's Day Kid-Friendly High Fiber Mayonnaise Birthday Family Reunion Shower Engagement Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
- Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
- Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
- For frosting:
- Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
- Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
- Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
- Cut cake into wedges and serve.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
ONE-BOWL CHOCOLATE MAYONNAISE CAKE WITH MOCHA FROSTING
Just wait until you taste this cake, it's so easy to make the complete cake is mixed in one just bowl, this cake so rich and moist it's a chocolate-lover's dream! I use the mocha frosting for many other cakes also, it's to die for! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 14-16 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
- Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
- Add in the mini chocolate chips; mix to combine.
- Pour the batter into prepared baking dish.
- Bake for about 30 minutes, or until cake tests done.
- Cool completely on a wire rack.
- For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
- Add in the marshmallow cream; beat on low speed until smooth.
- Using a spatula fold in the Cool Whip topping.
- Spread over the top of the completely cooled cake.
- Sprinkle with chocolate shavings if desired.
- Cut into slices and serve.
- Delicious!
Nutrition Facts : Calories 407.2, Fat 16.3, SaturatedFat 6.4, Cholesterol 4.4, Sodium 400.4, Carbohydrate 65.4, Fiber 2.4, Sugar 40.9, Protein 3.5
ONE-BOWL CHOCOLATE MOCHA CREAM CAKE
"Cake is my favorite dessert - especially frosted cake." So says Anna Ginsberg from Austin, Tx. The recipe was found on cookinglightcentral.com. I didn't include cooling time for cake in the recipe, that will vary according to the weather and humidity. I am so glad Anna Ginsberg chose to share this recipe and that we were able to make this delicious cake!
Provided by Manami
Categories Dessert
Time 45m
Yield 1 baking dish, 16 serving(s)
Number Of Ingredients 19
Steps:
- TO PREPARE CAKE:.
- Preheat oven to 350°F.
- Combine flour and next 6 ingredients(through salt) in a large bowl.
- Add mayonnaise and oil beat with a mixer at low speed until well blended.
- Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
- Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
- Bake for 30 minutes or until wooden pick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- TO PREPARE MOCHA CREAM:.
- Combine water and granules in a large bowl stir until granules dissolve.
- Add marshmallow creme; beat with a mixer at low speed until smooth.
- Fold in whipped topping.
- Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.
Nutrition Facts : Calories 317.5, Fat 9.6, SaturatedFat 2, Cholesterol 5.4, Sodium 367.8, Carbohydrate 57.1, Fiber 2.1, Sugar 36.9, Protein 2.9
ONE BOWL CHOCOLATE CAKE I
The easiest chocolate cake in the world, and minimal cleanup!
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
- Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 216.8 mg, Sugar 17.3 g
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