Mayonnaise Chocolate Bundt Cake
Mayonnaise Chocolate Bundt Cake
Ingredients
For the Cake
- 1 cup mayonnaise
- 1 cup strong brewed coffee, cooled
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Preparation and Garnish
- as needed cooking spray
- 16 ounces chocolate frosting, store-bought or homemade
- 1/4 cup white chocolate, grated, or shredded coconut
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a Bundt pan by generously spraying it with cooking spray. Use a paper towel to spread the spray evenly, ensuring all crevices are coated to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the 1 cup of mayonnaise and 1 cup of cooled strong brewed coffee. Use an electric hand mixer to blend these wet ingredients until they are well combined and slightly frothy, about 1-2 minutes.
⏱️ 2 min
- 3
To the wet mixture, add the 1 3/4 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Begin mixing on a low speed to incorporate the dry ingredients, then increase to medium speed.
⏱️ 3 min
- 4
Continue mixing with the electric hand mixer until the batter is smooth, thick, and no dry streaks remain. Be careful not to overmix.
⏱️ 2 min
- 5
Pour the chocolate cake batter evenly into the prepared Bundt pan.
⏱️ 1 min - 6
Bake in the preheated oven for 40 to 50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, but not wet batter. The cake should spring back lightly when touched.
⏱️ 50 min•🌡️ 350
- 7
Once baked, remove the cake from the oven and let it cool in the Bundt pan for 10-15 minutes. This allows the cake to firm up slightly before unmolding.
⏱️ 15 min
- 8
Carefully invert the Bundt pan onto a serving plate or wire rack. Gently lift the pan away from the cake. Allow the cake to cool completely before frosting, about 30-60 minutes.
⏱️ 1 min
- 9
Once the cake is completely cool, pour the chocolate frosting over the entire cake, allowing it to drizzle down the sides and fill the center hole. Spread evenly as desired.
⏱️ 5 min
- 10
Garnish the frosted cake by grating white chocolate or sprinkling shredded coconut over the top for decoration.
⏱️ 1 min
- 11
Slice and serve your moist and delicious Mayonnaise Chocolate Bundt Cake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mayonnaise Chocolate Bundt Cake
For the Cake
- 1 cup mayonnaise
- 1 cup strong brewed coffee, cooled
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Preparation and Garnish
- as needed cooking spray
- 16 ounces chocolate frosting, store-bought or homemade
- 1/4 cup white chocolate, grated, or shredded coconut
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a Bundt pan by generously spraying it with cooking spray. Use a paper towel to spread the spray evenly, ensuring all crevices are coated to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the 1 cup of mayonnaise and 1 cup of cooled strong brewed coffee. Use an electric hand mixer to blend these wet ingredients until they are well combined and slightly frothy, about 1-2 minutes.
⏱️ 2 min - 3
To the wet mixture, add the 1 3/4 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Begin mixing on a low speed to incorporate the dry ingredients, then increase to medium speed.
⏱️ 3 min - 4
Continue mixing with the electric hand mixer until the batter is smooth, thick, and no dry streaks remain. Be careful not to overmix.
⏱️ 2 min - 5
Pour the chocolate cake batter evenly into the prepared Bundt pan.
⏱️ 1 min - 6
Bake in the preheated oven for 40 to 50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, but not wet batter. The cake should spring back lightly when touched.
⏱️ 50 min•🌡️ 350 - 7
Once baked, remove the cake from the oven and let it cool in the Bundt pan for 10-15 minutes. This allows the cake to firm up slightly before unmolding.
⏱️ 15 min - 8
Carefully invert the Bundt pan onto a serving plate or wire rack. Gently lift the pan away from the cake. Allow the cake to cool completely before frosting, about 30-60 minutes.
⏱️ 1 min - 9
Once the cake is completely cool, pour the chocolate frosting over the entire cake, allowing it to drizzle down the sides and fill the center hole. Spread evenly as desired.
⏱️ 5 min - 10
Garnish the frosted cake by grating white chocolate or sprinkling shredded coconut over the top for decoration.
⏱️ 1 min - 11
Slice and serve your moist and delicious Mayonnaise Chocolate Bundt Cake. Enjoy!
⏱️ 1 min