Chocolate Fudge Cake is the stuff that dreams are made of!
Quick and Easy this Decadent Chocolate Fudge Cake is a crowd pleaser.
But before we get to the details and the recipe, I have a confession to make. Yup and it’s a big one.
You all know how much I love pie right? A homemade pie is #1 on my dessert list. Well, gulp, there are actually two #1’s on my dessert list. The second #1 favorite dessert for me is…..wait for it….Chocolate Cake. There I said it. I’m sorry.
Not just any ole chocolate cake, mind you. It has to be Chocolate Fudge Cake.
A moist and creamy trifecta of sugar and chocolate and more chocolate.
My husband Mark loves chocolate fudge cake so much he won’t wait for me to bake it! So there is often a store-bought chocolate cake on the kitchen counter. But not for long, of course.
A big slice of chocolate fudge cake and big ole glass of milk to wash it down. My idea of snack! Or maybe whip up this little chocolate number to take to the next potluck you’ve been invited to. Or someone’s birthday at work? Surprise them with this amazing cake.
This awesome chocolate fudge cake recipe is adapted from Neilson Cocoa Recipes and it’s been around for awhile. Another little treasure I found in my Grandma’s recipe files. She would clip recipes from newspapers and magazines and put them in her recipe book.
Years ago, brands like Neilson, would create mini recipe books, and include them inside their product or on the backs of labels.
There are some great chocolate cake recipes out there. My faves are at Recipe Tin Eats and Rock Recipes. Both are really great recipe sites!
I’ve included a recipe for Chocolate Butter Cream Frosting – coz you can’t have a decadent Chocolate Fudge Cake without amazing frosting – am I right?
I substituted Kahlua in place of vanilla for both the cake and the glaze.
I think it gives the whole Chocolate Mayan Bundt Cake some extra Jazzzz……
Now the cake may be exotic, the process is not, and this entire dessert comes together in about 20 minutes and you only use one bowl. While the cake is baking, you can mix up the glaze in a saucepan. Pour it into your nifty bundt cake pan , and Presto! One deeelicious chocolate cake.
For a higher cake, try using a smaller or different shaped Bundt pan and adjust baking time accordingly.
For a celebration cake, after you’ve iced the cake, top with chocolate curls.
If you feel like a traditional chocolate cake, simply eliminate the spices.
Chocolate Mayan Bundt Cake is an easy to make dessert, richly full of flavor, smoky chocolate goodness and a teeny bit of spice. DELICIOUS!
1 3/4cupsall-purpose flour425 mL
2cupsgranulated sugar500 mL
3/4cup unsweetened cocoa powder175 mL, sifted
1 1/2tspbaking powder7 mL
1 1/2tspbaking soda7 mL
1 1/4tsp ground cinnamon6 mL
1/2tspground nutmeg2 mL
1/4tspcayenne pepper1 mL
1/4tsp salt1 mL
1/2cup unsalted butter125 mL, melted and cooled
1/4cupunsweetened cocoa powder60 mL , sifted
3tbsp granulated sugar45 mL
1tbsp cornstarch15 mL
1/4cupcorn syrup60 mL
Preheat oven to 350°F (180°C). Cake: Butter a 10-cup (2.5 L) Bundt pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt.
In a medium bowl, whisk together milk, butter, eggs and vanilla.
Pour the milk mixture over the dry ingredients, whisking until smooth (the batter is liquidy).
Scrape into prepared pan. Bake for 35 to 40 min or until a cake tester inserted in centre comes out clean. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely.
Glaze: Whisk together cocoa powder, sugar and cornstarch in a small saucepan. Whisk in milk and corn syrup. Whisking continuously, bring to a boil. Reduce heat and cook, whisking occasionally, for 30 sec until thickened. Whisk in vanilla.
Pour over top of cake, letting excess drip down sides. Let cool.
Chocolate Mayan Bundt Cake
Amount Per Serving
Calories 417Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 7g35%
Total Carbohydrates 75g25%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
A rich chocolate cake, moist and dense with a rich chocolate buttercream is the stuff that dreams are made of. This Chocolate Mayonnaise Cake is the ultimate chocolate lover’s cake to be sure. Don’t you just love those sliced strawberries on top? If you follow my tips for this incredibly moist old fashioned chocolate mayonnaise cake, you can say goodbye to all those old dry chocolate cakes of the past. This homemade, one bowl scratch cake is so easy to make you’ll also say goodbye to cake mixes! Promise!
You will need: 1 cup mayonnaise, 1 cup white sugar, 1 tsp vanilla, 2 cups all purpose flour, 4 tbsp unsweetened cocoa, 2 tsp baking soda, 1 cup water and an 8 X 8 or 9 X 9 square baking pan.
Why would I put mayonnaise in a cake?
Yup, you heard right. When you think about it, it all makes sense, since mayonnaise is full of eggs and oil right? Until I found this chocolate mayonnaise cake recipe in Grandma’s Recipe Book that she had clipped from a Hellman’s Chocolate Mayonnaise Cake ad, I had no idea.
But since then, since making my very own Chocolate Mayo Cake, lots and lots of folks have shared their Mom or Grandma used to make it for them too!
I was so surprised when many of you said that this Old Fashioned Mayonnaise Cake Recipe reminded you of the cakes from your childhood! This chocolate mayonnaise cake recipe really struck an emotional chord with so many and that makes any baker happy!
Kind of full circle, don’t you think?
I just love it when you share your experiences. We have a great group of folks over at Easy as Pie Recipes & More. Come on over and join us!
Why do I call this awesome chocolate mayonnaise cake recipe old fashioned? Well…..
My grandparents lived on a farm and lived through the Great Depression. So I’m sure you understand that they would use up everything they could, since you didn’t know when you be able to get that something again.
Things like envelopes became note paper, and at some point, my Grandma must have come across an old financial ledger that wasn’t being used. So what did she do? Yes, you’re right. That’s when she started to write down her famous recipes.
Or she would clip them from the weekly newspaper. That’s how I found so many of her old recipes, including this one from Hellman’s Mayonnaise.
Many of these recipes were from the 40’s and 50’s, so maybe I should have used the word ‘vintage’ instead. But when I think of my Grandma, vintage doesn’t come to mind. She was a delight, and certainly very old-fashioned by today’s standards.
I remember visiting during the summer months and staying for a week or two. We always had so much fun, playing with the neighbourhood kids, catching frogs in the creek behind their house, watching thunderstorms in the summer porch.
And every once in a while, when it wasn’t too hot, Grandma would bake. Often it was her famous Date & Nut Cookies, but sometimes, if my brother and I had been on our best behaviour, she would bake a Chocolate Mayo Cake.
We often squabbled over who would get the corner piece, you know the one with all that fudgy chocolate frosting?
But usually my Grandfather would solve the squabble and take it for himself!
My husband Mark loves chocolate cake, and I’ve made several different recipes. I even recently made him the Ding Dong Cake from iambaker.net! Now that was a lot of work, but definitely worth the effort.
Mark loves my Chocolate Mayonnaise Cake too, so every now and then…..
I’m so grateful that I have all of Grandma’s recipes to this day, and you will see some of her other recipes on the blog.
So making this Hellman’s chocolate mayonnaise cake was certainly a labor of love!
It’s so easy and the taste is out of this world! In my research for this post I also found similar mayonnaise cake recipes like Chocolate Mayonnaise Cake from Southern Living, Taste of Home and of course an updated one from Hellman’s!
Some bakers have even created a Chocolate Mayonnaise Sheet Cake.
TIPS FOR A PERFECT CHOCOLATE MAYONNAISE CAKE
Use fresh ingredients. Baking ingredients like flour and baking soda, even cocoa have expiry dates on them
Grease and flour your baking pan to make it easy to serve
I use Hellman’s Real Mayonnaise, but use real mayonnaise, not a salad dressing blend
Follow all of the directions carefully
Let the cake cool completely before frosting, or you will have a runny mess on your hands
As I mentioned above, Grandma was an amazing cook, raised on a farm, and had to provide hot and hearty meals to the farm hands every day for their noon dinner.
I can only imagine what time she had to get up to make the meal, since we’re talking early 1900’s and no modern-day appliances to ease the work! Well fast forward to today and her recipes still live on.
Here are the ingredients you will need for your Chocolate Mayonnaise Cake Recipe:
Directions – Preheat oven to 350F
1. Mix the mayonnaise, sugar and vanilla together in alarge bowl and set aside.
2. Sift the flour, cocoa and baking soda together.
3. Add the flour mixture alternatively to the mayonnaise mixture, and add the cold water
4. Pour batter into a 9 X 9 greased and floured baking pan.
5. Bake at 350F for 35 to 40 minutes or until a toothpick in the center comes out clean.
6. Cool completely and frost with a Dark Chocolate Buttercream Frosting.
And serve with a big scoop of French Vanilla Ice Cream!
Please take a minute and watch the Old Fashioned Mayonnaise Cake Recipe video. You will see that with a few easy steps, you can create this awesome cake. It will feed 9 hungry people with a generous slice or 12 smaller slices.
Here is the video to follow for step by step instructions. It’s had over 60K views on Facebook!
In the comments below one of my readers turned my chocolate mayonnaise cake recipe completely gluten free and vegan!
She used gluten free flour and Hellman’s Vegan Mayonnaise.
How’s that for being creative!
This Old Fashioned Chocolate Mayonnaise Cake batter mixes up very quickly and the ingredients are right in your pantry. I think everyone has a jar of mayonnaise on hand.
I just love using a bundt pan for cake recipes, but this time I decided to use a 9X9 square pan and I’m glad I did! The cake rises beautifully, and because you grease and flour the pan, it will drop out quite nicely on an inverted cake plate.
The dark chocolate buttercream completes this rich and decadent cake. You can see my buttercream recipe right here. I think any Mom or Grandma would be happy to receive such a delightful sweet treat anytime!
CHOCOLATE MAYONNAISE CAKE RECIPE
This cake is the real deal. No boring cake mix, or a chocolate cake that dries out after the first slice. Moist, melt in your mouth deliciousness that a really good chocolate cake delivers. You will be asked for this cake over and over, birthdays, potlucks, bake sales, and just because. Chocolate Cake is a very important part of our daily life, in my humble opinion, and this Chocolate Mayonnaise Cake is about to become a big part of yours!
If you love the recipe as much as the folks below did, please give it a 5 star rating in the recipe card.
Lemon and Blueberry recipes are really popular right now, and this Crock Pot Lemon Blueberry Cheesecake is definitely a winner in the easy dessert recipe category! And since it’s summer, it’s really too hot to get the oven going, even with air conditioning! 🙂
So I’ve been doing some research into cheesecake recipes using a Crock Pot or Slow Cooker. This Lemon Blueberry Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal. This website also has some great tips on cooking with Crock Pots and Instant Pots. I just made an amazing Mint Chocolate Cheesecake in my Instant Pot, so if you are wanting to try that as well, check it out!
In addition to your Crock Pot, you will need a 7″ spring form pan and some parchment paper. It’s really important to fully grease your pan and that also includes the parchment paper. That way your beautiful Lemon Blueberry Cheesecake will easily slide out.
This amazing upside down apple cake recipe is an adaptation from my favorite recipe place food.com. It is so delicious, full of good things and it’s like eating a baked apple surrounded by yummy cake!
The baked apples are surrounded by a moist, dense cake, lightly spiced with ginger and cinnamon and my favorite way to eat it is slightly warm with a big scoop of French Vanilla Ice Cream!
I love to bake with apples any time of the year but especially in the fall. And this Upside Down Apple Cake Recipe will not disappoint.
We like to serve it with a big ole scoop of the best vanilla ice cream you can find, and drizzle a little homemade caramel sauce over it.
Did I say a little? Silly me.
You will need an apple corer for this upside down apple cake recipe, a 9 X 9 pan and the usual baking bowls, a hand held mixer and measuring spoons and cups. You can everything you need at the STORE. The STORE lists all of my favorite baking tools and the links take you straight to Amazon! How easy is that?
You will need about 90 minutes from start to finish to make this upside down apple cake recipe. I would allow for about 30 minutes of prep and 60 minutes to bake and cool.
Varieties of apples: I used Jersey Macs for this recipe, but any apple that is good for cooking will do. Here is a chart that may help!
Just make sure the apples are on the small side, since you want to be able to fit the nine halves in the bottom of your baking dish.
Ingredients for your Upside Down Apple Cake Recipe
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 small cooking apples
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 teaspoon vanilla
Directions – before starting any recipe, I always advise folks to check their oven temperatures and times to cook. Some ovens are fast, some are slow. So if in doubt, subtract a few minutes at the start – you can always add a little time at the end.
Preheat oven to 350°F/180C
Place 1/3 cup butter in a 9×9-inch baking pan.
Place in oven 5 minutes or until butter melts.
Sprinkle brown sugar over butter and stir until the brown sugar melts into the butter.
Core 6 small apples and cutting them in half across the widest part or the middle (not down the core as you usually do to eat an apple)
Arrange 9 apple halves in the brown sugar mixture, with the cut sides down. I didn’t peel mine and enjoyed the texture – but that’s a personal thing – if you want to peel them go ahead.
Bake in oven 10 to 15 minutes or until bubbly.
Meanwhile, peel remaining apples. Coarsely shred; set aside.
In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool your upside down apple cake in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
Instant Pot Mint Chocolate Cheesecake. Creamy, delicious.
Think Mint Chocolate Chip Ice Cream. Only way better!
And since it’s July, it’s really too hot to get the oven going, even with air conditioning! 🙂 So I’ve been doing some research into cheesecake recipes using my new Instant Pot. This Instant Pot Mint Chocolate Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal. This website also has some great tips on cooking with an Instant Pot.
Have you heard about the Instant Pot? I hadn’t until just recently. It’s a pressure cooker, crock pot, steamer, rice cooker and yoghurt maker all wrapped up into one. Yup. A pretty amazing machine. Now we have just about every cooking gadget there is, but I was intrigued, and so headed out to our local big box store to see what all the fuss was about.
This easy dessert recipe uses an Instant Pot to make the most scrumptious, creamy & decadent Instant Pot Mint Chocolate Cheesecake ever!
In addition to your Instant Pot, you will need a 7″ springform pan and some parchment paper. It’s really important to fully grease your pan and that also includes the parchment paper. That way your beautiful Mint Chocolate Cheesecake will easily slide out.
I’ve included the short video posted to our facebook page Easy as Pie Recipes & More.
The results? Well, you be the judge! I’m pretty sure this is the only way I’m making a cooked cheesecake from now on.