Equipment
* optional
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 65 g unsweetened cocoa powder
- 6 g baking soda
- 3 g salt
- 2 g baking powder
Wet Ingredients & Add-ins
- 240 g full-fat mayonnaise, room temperature
- 240 ml hot water
- 10 ml vanilla extract
- 100 g bittersweet chocolate chips
Nutrition (per serving)
Method
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, salt, and baking powder until well combined and aerated.
Add the full-fat mayonnaise and vanilla extract to the dry ingredients. Stir with a rubber spatula until the mixture resembles coarse, dark crumbs.
Gradually pour the hot water into the bowl while whisking continuously. Mix just until the batter becomes smooth, thick, and glossy, being careful not to overwork the dough.
If using, gently fold the bittersweet chocolate chips into the smooth batter using the rubber spatula until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Chef's Notes
- Using hot water or hot coffee blooms the cocoa powder, drawing out a more intense, robust chocolate flavor and softening the harsh cocoa solids.
- Mayonnaise is a highly stable emulsion of oil, egg yolks, and vinegar or lemon juice. The acid reacts beautifully with the baking soda to give this cake an incredibly tender crumb, acting as both fat and leavening assistant.
- Do not overmix once the hot water is added. Overworking the gluten in the all-purpose flour will lead to a tough, rather than tender, cake structure.
- For the best flavor profile, ensure your mayonnaise is standard full-fat and savory. Avoid anything labeled as sweet dressing, which will impart an off-putting tang to the dessert.
Storage
Refrigerator: 5 days — Store in an airtight container to retain maximum moisture. Can be eaten cold or brought to room temperature.
Freezer: 3 months — Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or foil.
