My Chocolate Season: Chocolate Mayonnaise Cake

I had previously heard about Chocolate Mayonnaise Cake and vaguely remembered one that Kansas City, Missouri, Chef Jasper J. Mirabile, Jr. had shared long ago. He was kind enough to share it with me directly, for this post.

Jasper says his mom came up with this recipe during the Great Depression when oil and eggs were being rationed. During 2016, he wrote about the dessert and its origins, for the Kansas City Star (readable with a newspaper subscription)

​The recipe then went viral. Hellmann's Mayonnaise put it on their website and many magazines - including Good Housekeeping - later published it.  And Jasper says Mama Josephine was so happy at that time!

VOE: If you're curious about the topping in the above photo, see instructions below the main recipe. 
 
Mama Josephine Mirabile's Chocolate Mayonnaise Cake
Source: Courtesy of Hellman’s Mayonnaise

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups water
 
Heat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside. VOE: I used olive oil to grease my pans. 

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside (VOE: I used a large whisk to combine these ingredients). In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy (VOE: I began combining these ingredients slightly, with a large spoon, before any high-speed blending). Beat in mayonnaise at low speed until blended.

Above: Adding flour mixture and water to egg/sugar/vanilla mixture.

Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans (VOE: I first used a large ladle to pour some of the mixture).

Bake for 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks. Remove from pans and cool completely.

VOE: I considered making a traditional buttercream frosting but decided to avoid using butter, as Mama Josephine did.

​Instead I melted 1/2 cup of bittersweet chocolate before 'painting' it across the first cake layer and then drizzling it on the top and sides. Though crunchy as a topping, moisture from the cake softens this filling in the middle. See what you think!