This chocolate cake recipe is absolutely the Best Chocolate Cake recipe ever! Using basic ingredients such as flour, eggs, sugar, milk, and even mayo, this chocolate cake recipe is a hit each and every time. The best part is the chocolate ganache as the glaze of the cake makes it extra decadent.
I was never a big Chocolate Cake fan. Nope. Not me. It’s not because I think Chocolate Cake is gross. I just never had it moist and chocolatey. It’s always been dry and boring. In fact, growing up I remember during holidays having Chocolate Cake would always be an option on the dessert table. I am not sure why, because it was always boring, but it was there.
Ingredients in this Chocolate Cake
I bet you are wondering as to what makes this the Best Chocolate Cake Recipe EVER, right? Well, I am going to tell you. Sure this recipe has flour, eggs, sugar, and milk. In addition to the cocoa powder, I added some chocolate hazelnut spread AND mayonnaise! Yes, there is some mayo in this recipe! Pretty interesting huh? One ingredient that isn’t listed in this recipe that you absolutely add is coffee. If you are really wanting to go for a deep chocolate flavor instead of adding a cup of warm water, you can do coffee.
Why add mayo to the cake?
To make cakes moist, people typically add a dollop of sour cream or yogurt. But you can definitely add mayonnaise as well! Think about it. When people add a dollop of sour cream or yogurt, they are adding it because it provides extra fat and moisture that will add to the moistness of a cake. Well, mayo has the same properties as yogurt and sour cream too! Mayo has a good amount of fat that can add moistness to a cake. But not just any mayo, Chosen Foods Coconut Oil Mayo.
I know we typically see mayo in dips and on a sandwich, but this is a very delicious, decadent, and amazing way to use mayo as well. Using Chosen Foods Coconut Oil Mayo not only will add moisture to your cake, but it will add a dose of healthy fat as well. So, I guess this makes the cake healthy, right?
I know we typically see mayo in dips and on a sandwich, but this is a very delicious, decadent, and amazing way to use mayo as well. Using Chosen Foods Coconut Oil Mayo not only will add moisture to your cake, but it will add a dose of healthy fat as well. So, I guess this makes the cake healthy, right?
I am a fan of Chosen Foods brand. I have used their products before in this blog post using Avocado Oil Mayonnaise and I have been smitten ever since. I love what Chosen Foods have done with mayo by using healthier fats instead of saturated fats. It makes using mayo not-so-bad. I mean wouldn’t you rather have your mayo with Coconut Oil and Avocado Oil instead of eggs and some other oil? I know I would and to prove to you that you would like to use these mayo’s as well.
Recipe partially adapted from Hershey Moist Cake
If you like this chocolate cake recipe, here are more recipes you may enjoy:
- Marble Bundt Cake Recipe
- Devil’s Chocolate Cupcakes with Spicy Chocolate Frosting
- Divine Chocolate Cake
- Chocolate Oreo Cake Recipe
- Devil’s Food Cake Sheet Cake
Commonly Asked Questions
You know, I tend to freeze my cakes when I want to gain self control. If the cake is out of sight, then it is out of mind. The fact that it is frozen and I would actually have to wait for it to thaw out, keeps me honest. So yes, you can freeze this cake if it wrapped tightly with freezer safe wrap. I would allow it to sit out at room temperature for a few hours before you dive back into it. The only thing I am not sure how it will come out is the chocolate ganache.
No, you don’t. You can use sour cream or yogurt. Using a fat solid will definitely help to make the cake moist. I liked using mayo in this case because mayo is made of eggs and oil so that is the perfect fat solid that I thought would really help this chocolate cake not come out dry.
Items you may need for this recipe
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The Best Chocolate Cake Recipe
- Total Time: 55 mins
- Yield: 10–12 1x
Description
This the Best Chocolate Cake Recipe is a moist chocolate cake recipe that is topped with a smooth and silky chocolate ganache.
Ingredients
- 1 ¾ c. flour
- ¾ c. unsweetened cocoa powder
- 1 ½ tsp. Baking powder
- 1 ½ tsp. Baking soda
- 1 tsp. Salt
- 2 c. sugar
- 2 eggs
- 1 c. milk
- ½ c. vegetable oil
- ½ c. chocolate hazelnut spread
- ½ c. Chosen Foods Coconut Oil Mayo
- 1 c. boiling water
- 2 tsp. Vanilla extract
- FOR ICING
- 2 c. semi-sweet chocolate chips
- 1 c. heavy whipping cream
- 1 tsp. Vanilla extract
Instructions
- Preheat oven to 350 Degrees and spray a Bundt Cake pan with baking spray and set aside.
- In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix together with a hand held mixer or standing mixer, combine the sugar, eggs, milk, and vegetable oil. Slowly add the dry ingredients to the wet ingredients.
- Begin to slowly pour in the boil water. Add the chocolate hazelnut spread and mayo and continue to mix. Pour in the cake batter into the prepared cake pan. Bake with the oven rack in the middle for 35-40 minutes or until a toothpick can be inserted in the middle and comes out clean. Remove from oven and allow to cool slightly. Then turn to a cooling rack and allow to completely cool.
- To make the ganache, pour the 2 cups of semi-sweet chocolate chip in a heat safe bowl. Bring the cream to a slight boil and pour the hot cream over the chocolate chips. Slowly stir with a rubber spatula until smooth. Add the vanilla extract. Set aside and allow to cool until ganache thickens. It should be thick enough to where it pours on thick. Or if spreadable, you can spread on like a frosting. Serve as desired.
Notes
- Instead of using hot water, you can use hot coffee to really deepen the chocolate flavor.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Your recipe says boiling oil…that’s supposed to be water right?
Yes. Corrected. Thank you!
Hey!
That’s great, can i cut salt from the recipe? actually my mum is a hypertension patient. So, i was thinking not to use the salt.
Will try it for sure and will share the images with you.
Sure. The salt is just there to level out the sweetness from the sugar but you can’t taste it at all. I am not sure if that matters but wanted to let you know.
I WAS SEARCHING FOR SOMETHING LIKE THIS. I AM A PROFESSIONAL BAKER. I KNOW HOW TO MAKE DELICIOUS CAKES BUT I WAS A LITTLE BIT SHY ABOUT EXPRESSING HOW I MADE THE CAKES. THE WAY YOU DESCRIBED YOUR EXPERIENCE BAKING A CAKE, I AM TOO IMPRESSED. GREAT EXPLANATION, CLEAR STEPS, AND MOST IMPORTANT GREAT FLOW OF EXPLANATION. GREAT WORK. 🙂
Thank you for sharing Abhishek.
nice recipe ..i love chocolate cake
https://www.thebestcakeshop.com/
I made this cake yesterday and it’s DELICIOUS!! There are only 4 of us, so I just halved the recipe and baked it in a quarter sheet pan. The icing is SO good. It reminds me of the glaze they put on donuts. This will be my go to recipe when I need a cake!
Thank you!!!!
This cake is so moist! It’s just too sweet for my taste. Thank you for shared recipes.
This cake is wonderfully moist! However, it’s a bit too sweet for my liking. Thank you for sharing the recipes!
No problem!
Very nice and informative site. Can’t wait to try your recipes. Thank you!
Thank you!