Chocolate Mayonnaise Bundt Cake

Course: Dessert

Cuisine: North American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: slices

Calories: 276kcal

Author: Lord Byron's Kitchen

This has to be the easiest and most frugal cake recipe! Chocolate Mayonnaise Bundt Cake is very moist with a fudge-y center. Yet, the cake is still light and fluffy too!

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Ingredients

2 cups all purpose flour
1 cup sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup Hellman's mayonnaise
1 cup water
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar, optional

Instructions

Preheat oven to 350 degrees.
Prepare a bundt pan by lightly spraying the interior with cooking spray. Set aside.
Using a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well blended.
Add the mayonnaise, water, and vanilla extract to the flour mixture.
Use a sturdy wooden spoon to stir the ingredients together until well incorporated.
Spoon the batter into the bundt pan. Bake for 35 minutes. This cake is meant to have a slightly wet center. If you prefer, you can leave the cake to bake 5 minutes longer.
Remove the cake from the oven. Do not remove from the bundt pan. Place the pan onto a wire cooling rack for 30 minutes.
Turn the cake out onto a cake stand and dust with confectioner's sugar.

Notes

To make the chocolate sauce, bring one cup of heavy whipping cream to a slight simmer. Remove from heat and add in 1 1/2 cups of semi sweet chocolate chips. Do not stir in the chips! Just add them to the warm cream and set it aside for a few minutes.

After 3-4 minutes, whisk the now melted chocolate chips into the heavy cream until fully incorporated. Transfer the sauce to a small pitcher and refrigerate until you're ready to serve your cake.

The nutritional information does not account for the chocolate sauce.

Nutrition