Mike Garten

Best-Ever Chocolate Cake

The Good Housekeeping Secret Ingredient? Hellmann’s Mayonnaise.

By The Good Housekeeping Test KitchenPublished: Jul 1, 2023

Our friends at Hellmann’s asked the GH Test Kitchen to bake up a decadent chocolate cake using its Hellmann’s Real Mayonnaise — a fantastic sub for eggs and oil. It’s a piece of cake!

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Yields:: 20 - 24 serving(s)
Cook Time:: 25 mins
Total Time:: 1 hr 5 mins

Ingredients

FOR CAKE

Nonstick cooking spray
3 c.
all-purpose flour
1 1/2 c.
granulated sugar
3/4 c.
packed dark brown sugar
3/4 c.
unsweetened cocoa powder (not Dutch process)
1 tbsp.
baking soda
3/4 tbsp.
kosher salt
1 1/2 c.
warm water
1 1/4 c.
Hellmann’s Real Mayonnaise (see tip)
2 tsp.
pure vanilla extract
1 tsp.
espresso powder

FOR FROSTING

2
sticks unsalted butter, at room temp
3 c.
confectioners’ sugar
1 1/2 tsp.
pure vanilla extract
1/4 tsp.
kosher salt
2 tbsp.
milk
1/4 c.
mini chocolate chips

Directions

1. Step 1Make cake: Heat oven to 350˚F. Coat 9-by-13-in. pan with nonstick spray; line with parchment, leaving overhang on 2 long sides; spray parchment.
2. Step 2In large bowl, whisk flour, both sugars, cocoa powder, baking soda and salt until no clumps remain. In second bowl, whisk warm water, Hellmann’s mayonnaise, vanilla and espresso powder until smooth. Make well in dry ingredients and gradually add liquid mixture, whisking constantly until batter is smooth.
3. Step 3Transfer batter to prepared pan, smooth top and bake until wooden pick inserted in center comes out clean, 38 to 42 min. Let cool 20 min.; then, using parchment overhangs, transfer cake to wire rack to cool completely.
4. Step 4Meanwhile, make frosting: Using mixer on medium, beat butter until smooth, 2 min. Reduce speed to low; add confectioners’ sugar, vanilla and salt and mix to combine, 2 min. Increase speed to medium and beat until smooth and creamy, 2 min., then beat in milk. Spread frosting over cooled cake and sprinkle with chocolate chips.

Vegan? Easy! Swap in the same amount of Hellmann’s Vegan Dressing & Spread, then serve solo or top with a store-bought frosting (check ingredients — many are vegan-friendly).

Food Styling: Rebecca Jurkevich, Prop Styling: Lis Engelhart