Chocolate Mint Mayonnaise Cake Recipes

CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

CAKE MIX CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a bundt cake pan or a 9x13x2 inch cake pan.
• Dump the cake mix into a large mixing bowl.
• Add eggs, water and mayonnaise.
• Mix by hand or with an electric mixer until well mixed.
• Stir the chocolate chips into the cake batter using a large spoon.
• Pour the cake batter into the cake pan and spread evenly.
• Bake for 35 minutes or until cake is done.
• Press the center of the cake in, using a finger.
• If it springs back, the cake is done.
• If not it needs more baking time.
• If using a bundt cake pan, allow the cake to cool for 10 minutes and follow the next 3 steps.
• Put a dinner plate or cake plate on top of the bundt cake pan. with the bottom of the plate facing you.
• Holding the bundt cake pan onto the plate, turn it over(you may need to use hot pads to do this).
• You may need to slightly shake the pan while it is on the plate to help loosen the cake from the pan.
• If using a 9x13x2 inch cake pan, insert a toothpick into the center of the cake.
• If the toothpick comes out clean, the cake is done.
• If you are going to ice/frost the cake, allow the cake to completely cool.
• If you don't want to frost/ice the cake you can dust it with powdered sugar.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees. Grease 2 8" round pans, set aside. (I always line my cake pans with parchment and spray it with coconut oil cooking spray to avoid sticking)
• In a medium bowl combine coconut flour, cocoa powder, THM Baobab Boost Powder, baking soda, baking powder, salt and xanthan gum. Stir well to combine. ( you can store this mixture as a cake mix)
• In a large bowl beat eggs, sweetener and vanilla at high speed until light and fluffy (about 3 minutes).
• Add mayonnaise beating it at low speed.
• Alternate adding dry ingredients with adding water, beginning and ending with the dry ingredients.
• Divide batter evenly between prepared pans
• Bake at 350 degrees for 33-35 minutes or until toothpick comes out clean.
• Cool for 10 minutes in the pans; remove from pans and cool completely.
• To Make Cupcakes (20)
• Pour batter into silicone cupcake liners or use paper liners to avoid sticking.
• Bake at 350 for 25 minutes

ONE-BOWL CHOCOLATE-MAYONNAISE CAKE

Steps:

• To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
• Whisk in mayonnaise, salt, baking soda, 3/4 cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1 1/2 cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.
• Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.
• Let cool, and sprinkle with confectioners' sugar to finish.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350°F. Grease a 9x9 inch baking pan.
• Whisk the flour, sugar, cocoa powder, and baking soda together in medium mixing bowl. Add the water, mayonnaise, and vanilla and mix until evenly combined.
• Pour batter into the prepared baking pan. Bake for 25-30 minutes or until toothpick comes out mostly clean.
• Place chocolate chips in a bowl. Heat whipping cream, pour over chocolate chips, and cover. Let sit for 5 minutes and then whisk until smooth.
• Serve cake warm or reheat. Spoon fudge sauce on top of cake, sprinkle with walnuts, top with ice cream. Serve immediately.

CHOCOLATE MAYONNAISE CAKE WITH BROWN SUGAR FROSTING

Steps:

• In a large bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at medium speed until thoroughly combined. , Pour into a greased 9-in. square or an 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool completely., For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from the heat and stir in milk. Gradually add confectioners' sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake.

CHOCOLATE MINT MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Sift together the flour, baking soda, salt, 1 cup white sugar, and 1/2 cup cocoa. Add mayonnaise, 1 teaspoon vanilla, and water. Beat with and electric mixer on medium speed for 3 to 4 minutes. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn oven off, remove cake layers and allow to cool for 10 minutes in pans. Invert 1 layer onto a serving plate and the other layer onto a cooling rack. Top layer on plate with enough unwrapped mints to fully cover top. Return cake to oven for 3 to 5 minutes to soften chocolate mints, then spread evenly with a spatula. Top with second cake layer and allow to cool before frosting.
• To Make Fudge Frosting: Combine 6 tablespoons cocoa, 2 cups white sugar, 2/3 cup milk, 1/2 cup butter, and a pinch of salt in a saucepan over medium high heat. Stirring constantly bring mixture to a boil and reduce heat to low, allowing mixture to boil gently for 3 minutes without stirring.
• Remove from heat and let cool for 3 minutes before beating in 1 teaspoon vanilla extract. Beat with an electric mixer until just barely thick enough to spread without running off the cake. Spread over top of cooled cake.

CHOCOLATE MINT MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Sift together the flour, baking soda, salt, 1 cup white sugar, and 1/2 cup cocoa. Add mayonnaise, 1 teaspoon vanilla, and water. Beat with and electric mixer on medium speed for 3 to 4 minutes. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn oven off, remove cake layers and allow to cool for 10 minutes in pans. Invert 1 layer onto a serving plate and the other layer onto a cooling rack. Top layer on plate with enough unwrapped mints to fully cover top. Return cake to oven for 3 to 5 minutes to soften chocolate mints, then spread evenly with a spatula. Top with second cake layer and allow to cool before frosting.
• To Make Fudge Frosting: Combine 6 tablespoons cocoa, 2 cups white sugar, 2/3 cup milk, 1/2 cup butter, and a pinch of salt in a saucepan over medium high heat. Stirring constantly bring mixture to a boil and reduce heat to low, allowing mixture to boil gently for 3 minutes without stirring.
• Remove from heat and let cool for 3 minutes before beating in 1 teaspoon vanilla extract. Beat with an electric mixer until just barely thick enough to spread without running off the cake. Spread over top of cooled cake.

MINT CHOCOLATE CAKE

Steps:

• For cake: 1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 pan. Set aside. 2. In a large bowl, put all of the ingredients and mix well with mixer on medium speed. 3. Spoon the batter into the prepared pan and smooth. Lift up the pan with the batter (not too high), and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle. 4. Center the pan onto the lower third of the oven and let bake 30 to 35 minutes or until the cake comes away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. For frosting: 1. While cake is baking, in large bowl, mix dry ingredients together. Add water and extracts and mix with medium speed blender. Add shortening and blend until creamy, scraping the sides while you mix the frosting. If it is too thick, you may add a touch more water to soften. When frosting is done, cover with plastic wrap and store in the refrigerator until ready to use. (This frosting may be tinted if you would like to be a bit more adventurous, since this is a decorating frosting.)