Chocolate Mayonnaise Bundt Cake

4.67 from 9 votes

This chocolate mayonnaise bundt cake uses mayo instead of butter and eggs! It has a rich, chocolate flavor and light, airy texture that will make you go back for seconds!

Prep Time20

Cook Time45

Total Time1 5

Servings: slices

Author: Miranda Couse

Ingredients

Bundt Cake

1/3 cup cocoa powder
1 cup boiling water
1 1/2 teaspoons vanilla extract
3/4 cup mayonnaise
2 cups cake flour sifted
2 teaspoons baking soda
1 cup granulated sugar
1/2 teaspoon salt

Chocolate Glaze

1/2 cup heavy cream
2 tablespoons corn syrup
pinch of salt
1 cup semi-sweet chocolate chips

Instructions

Cake

Preheat oven to 350 degrees F. Butter a 10-12 cup bundt pan and dust with flour or cocoa powder. I use the Baker's Joy spray that's grease AND flour.
In a large bowl, add in the cocoa powder and boiling water. Whisk until smooth. Set aside to cool.
After it's cooled, add in the vanilla and mayonnaise. Whisk until incorporated.
In a separate large bowl, whisk together flour, baking soda, sugar, and salt.
Add the chocolate mixture into the bowl of dry ingredients and beat with a hand mixer on medium for about 1 minute.
Pour the batter into the prepared bundt pan.
Place into the oven and bake for 30 - 45 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it's done. Batter means bake it longer.
Let the cake cool in the pan for 10 minutes and turn turn out onto a wire rack to cool completely.
Once the cake is cooled, transfer to a cake plate.

Glaze

In a small saucepan, add in the heavy cream, corn syrup, salt, and chocolate chips. Place over medium heat and stir constantly until the chocolate is completely melted and smooth.
Let the glaze cool 15 - 20 minutes until it has thickened. Drizzle on top of the cooled cake.

Notes

Storage: Store this cake covered or in airtight container at room temperature for up to 3 days. It can last up to a week if stored in the refrigerator.

Freeze: Let the baked cake cool completely. Once cooled, wrap the cake tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. It will last up to 2 months in the freezer.

Thaw: Thaw in the fridge overnight or on the counter for 1 to 2 hours.

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