Classic, crumbly and moist, this homemade goodness is probably the world’s easiest recipe for a Chocolate Cake. Four decadent layers of cake covered generously in chocolate ganache, this Chocolate Cake is something I guarantee, you will bake over and over again.
Happy Chocolate Cake Day!!! I know, I am a day early but let’s celebrate anyway by making this rich, decadent, classic Chocolate Cake. Easy, homemade, no frills, this Chocolate Cake is by far the best version I have ever tasted. Thank you Auntie Fely for sharing this recipe with us.
I made the design of the cake pretty simple. I just covered the cake with ganache and run through the tip of a spatula on top and on the side of the cake to give it the homemade feel which I find comforting, don’t you? You can actually just pretty much stick candles on top of the cake and this could be the most wonderful birthday cake ever!
This Chocolate Cake is actually a variation of this cake with a few alterations. I’ve gotten a lot of questions with this chocolate cake and I hope I can answer them all for you in this post. But in case you need to read up more about making this chocolate cake, I have an FAQ page set-up just in case I haven’t covered any of your questions here.
This moist chocolate cake recipe is of of a kind, it doesn’t contain butter, oil or eggs, instead it has mayonnaise – which actually made the cake really moist and crumbly.
When I bake this recipe, instead of measuring 1 cup of mayonnaise, I just use 1 budget pack Best Foods Real Mayonnaise and 2 sachets Lady’s Choice Real Mayonnaise. Actually, any brand will do as long as the mayonnaise is not a flavored one nor the “light/lite/less fat” variety.
Now, let’s start. Combine all purpose flour, baking powder, baking soda and cocoa powder. Sift three times and set aside. All purpose flour is the one I used but you can use cake flour also if you have it. As for the cocoa powder, I used Hershey’s cocoa powder. For this recipe, I have tried other types of cocoa powder like Valrhona, Bensdorp, Ricoa and Callebaut. I like Callebaut best, available at Chocolate Lovers in Cubao sometimes, so you really have to stock up once they have it.
In a bowl, combine refined and brown sugar and the mayonnaise. Mix for five minutes until well incorporated.
Add one third of the flour mixture. Mix until just barely combined.
Then add 1/2 of the water.
Repeat adding the flour mixture and the water alternately until all are combined, ending with the flour mixture. Make sure to just barely combine until no flour streaks are seen. The batter will be more on the liquid side, more of like a thick soup.
Line two six inch pans with parchment paper. Pour equal amounts of the chocolate batter into the two pans and bake at 350F for 40-45 mins or until done.
For the icing, we’re making whipped chocolate ganache. For the chocolate I used 3 cups of semi sweet chocolate chips and 1 cup dark chocolate chips (60% chocolate). You make use milk chocolate chips if you want or another combination as long as it will amount to four cups.
Heat cream until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate. Let sit for 1 minute then stir until combined. If it’s not melting properly, microwave the ganache at 20 second intervals until it’s smooth. Just make sure the bowl is microwave safe, okay?
Add vanilla extract, stir until combined. I used Avoset Pour & Whip Non Dairy Whipping cream for this recipe.
Cool ganache in the refrigerator overnight. Then beat/whip until fluffy and spreadable. PS: Love my lady bug spatula 🙂
To assemble, divide the cakes into two layers (about 1 inch each or thicker if you want).
Place it in a pretty cake plate. Or a serving plate.
Add 1/3 cup of ganache into the first layer, spread evenly.
Continue until all layers are beautifully stacked up.
Cove the cake with ganache generously.
- For the Cake
- 2 cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 ½ cups water
- 1 cup mayonnaise
- 1 cup refined sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- For the Ganache
- 3 cups semi sweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Combine flour, cocoa, baking soda and baking powder. It’s up to you if you’d like to sift or dry whisk. Just make sure all four ingredients are well mixed.
- In a bowl, mix mayonnaise, both sugars and vanilla until smooth for about 5 minutes.
- Add a third of the flour mixture to the mayonnaise mixture
- Add 1/2 of the water required.
- Repeat #3 and #4 until the flour mixture and water has been added to the mayonnaise mixture.
- Pour into two lined 6-inch pans and bake at 350F for 40-45 minutes. Make sure to tap the pans used to release air bubbles before baking. Let it cool.
- Place chocolate in a heat proof bowl.
- Heat cream until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
- Let sit for 1 minute then stir until combined.
- Add vanilla extract, stir until combined.
- Cool ganache in the refrigerator overnight. Then beat/whip until fluffy and spreadable.
- To assemble, cool cakes first. Divide the cake into four layers. For every layer, add 1/3 cup frosting in between. Cover the cake with frosting.