Food and Recipes Desserts Cakes Layer Cakes Chocolate Mayonnaise Cake 4.9 (7) 5 Reviews Don't think twice about these ingredients. Mayonnaise is the surprise baking ingredient you didn't know you needed. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 29, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 2 hrs 10 mins Servings: 10 Jump to recipe When you're in need of a delicious layer cake that is easy to make, look no further than this Chocolate Mayonnaise Cake. The deep flavor of this dessert, which is enhanced with coffee, contrasts nicely with the light and fluffy buttercream. This cake will be a hit on birthdays or a random Tuesday. Alison Miksch; Prop styling: Mary Clayton Carl; Food styling: Mary-Claire Britton Ingredients 1 1/2 cups hot strong brewed coffee 1 cup unsweetened cocoa 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon plus 1⁄4 tsp. salt, divided 2 1/2 cups granulated sugar 4 large eggs 1 cup mayonnaise (such as Duke's) 2 teaspoons vanilla extract, divided 1 1/4 cups bittersweet chocolate chips 2 tablespoons light corn syrup 3 - 4 tablespoons heavy cream, divided 3/4 cup unsalted butter, softened 4 cups powdered sugar, divided Directions Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans. Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes. Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes. Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes. Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached. Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over top. Top with second layer; spread 1⁄2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake. Rate it Print