This bundt cake recipe has only a few ingredients and starts with a boxed cake mix! Don't let the mayonnaise turn you off. The mayo makes this cake super moist and rich.
Cakes,  Dessert,  New Skill

Chocolate Mayonnaise Bundt Cake

Stay with me now.  I know Chocolate Mayonnaise Bundt Cake is a string of words that you don’t normally see together, but you’re gonna want to check it out.  Chocolate (the darker, the better!) is one of my favorite flavors, and this triple chocolate bundt cake might just put you in a chocolate coma!  Don’t worry though, you definitely do NOT taste any mayonnaise.

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But Mayonnaise in a Cake?

 

I’m serious, guys!  Mayonnaise is actually not too crazy of an ingredient for a cake because it’s pretty much eggs, oil, and vinegar.  Those are all ingredients I use in baking. Yes, even the vinegar (check out these vegan cupcakes!). In this bundt cake recipe, the mayonnaise makes it very moist and rich.

 

Chocolate Mayonnaise Bundt Cake

Some people are really turned off by mayo in any form.  Maybe just don’t tell them about that secret ingredient?  Not that I’m suggesting you trick someone, but I swear they won’t taste it!  All you’ll taste is chocolate, chocolate, and more chocolate. Yummo!

 

 

Story Time

 

So, I’ve actually never made a bundt cake before this Chocolate Mayonnaise Bundt Cake.  Several months ago I decided I should own a bundt pan and maybe actually make one of these holey cakes.  Finally, I got around to it!

Chocolate Mayonnaise Bundt Cake

I was talking to my younger brother about making a bundt cake and he’s the one who actually gave me the scoop on the Chocolate Mayonnaise Bundt Cake.  He told me about it and I just had to have his recipe!  Now, he’ll be the first to admit it, but he obviously did not invent this recipe, though he’s added his own touches to the chocolate dish.

 

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Super Easy Cake

 

Guys, this cake was crazy easy to make.  So, I decided to make it for my family’s Christmas/ New Year’s Eve’s Eve Brunch because I knew there was no way I’d be able to eat this chocolate beast alone (Josh isn’t much help).  But we’d been out of town for a week, had almost no groceries, and only had a little bit of time in the morning to pull it off.

Chocolate Mayonnaise Bundt Cake

No sweat!  You just dump everything together, beat for two minutes, bake, cool, and dump some ganache on top.  (I’m so graceful in the kitchen.)  I even broke the cardinal rule of cake baking from my cake tips and tricks post.  Yep, I didn’t even let the cake cool completely! It cooled for a good bit, but it was still warm when I added the ganache, but it held up!

Chocolate Mayonnaise Bundt Cake

 

The awesome bit about this recipe is there’s only a handful of ingredients!  It’s such a great way to jazz up a box of cake mix. As a self proclaimed chocoholic, I had to go with the dark chocolate cake mix, but I feel like any chocolate cake mix would work just lovely for this.

Chocolate Mayonnaise Bundt Cake

My little bro (who is a grown adult) had a great suggestion to up the chocolate factor in this cake… Add more cocoa powder!  This step is completely optional, but if I’m honest, I feel like it made a difference. It’s only a tablespoon, but the added cocoa powder helped add more dimension to the flavor and prevented the cake from becoming overly sweet.

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This bad boy of a Chocolate Mayonnaise Bundt Cake delivers the goods in three ways.  You’ve got the chocolate cake mix (plus added cocoa powder), then you mix in a big ole cup of chocolate chips, and slather the top of this beast with easy chocolate ganache.  Oh. Em. Gee. You’re going to need a “slice with one side” (as Josh’s Grandpa would say) because this is one rich cake.

Chocolate Mayonnaise Bundt Cake

 

Side Note

 

Just tonight, Ben was enjoying a Hershey kiss for dessert and he goes, “This is dark.  I love dark chocolate. White is gross!” That’s my boy!

 

 

Chocolate Ganache

 

Here’s the thing with chocolate ganache.  It’s not really scary because it’s usually just two ingredients, but it sounds fancy and looks so pretty, there must be a catch.  Right? No, it’s actually super easy, but you can definitely mess up, but it’s pretty easy to fix.

Chocolate Ganache

 

Great.  Now I’ve really confused you.  No worries, I’ve got a full tutorial for you right here!  For now, let me give you the skinny.

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I recommend using a glass bowl, or at least one you can microwave.  Place your chocolate (chips or chopped up bars) in your handy bowl and heat up the cream.  You can do this in the microwave or on the stove top, just be careful not to boil it. Pour the hot cream over the chocolate and let it sit for 5 minutes.

The hot cream will begin to warm up and melt the chocolate as it sits, making it easier to incorporate.  Use a whisk to stir it until you reach a smooth consistency. At first, it may seem like nothing is happening, but before you know it, you’ll be staring at a bowl full of liquid chocolate!  If necessary, pop it into the microwave for 5- 10 seconds if the chocolate isn’t melting.

Chocolate Ganache

 

But, Now What?

 

Okay, so technically you’ve got yourself some ganache, but it’s super runny.  This is where it gets “tricky”, but it’s really just a timing issue. You need to wait for it to firm up to the just right drizzling consistency.  It needs to be thin enough to pour on the cake, but thick enough that it doesn’t just slide straight down to the bottom.

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You can leave the ganache at room temperature and just keep checking on it every 15 minutes or so.  If you’re in a rush, pop it in the fridge. Too hard? Microwave in 5- 10 second bursts. Too thin? Chill or leave on the counter.  It’s not exact, but you’ll get to the right consistency… eventually.

 

Chocolate Mayonnaise Bundt Cake

 

Nothing Bundt Genius

 

Bahaha!  Okay, you didn’t think I was going to write a Chocolate Mayonnaise Bundt Cake post and not do this.  Seriously y’all, this cake is good!  Maybe a bit too rich to serve right after the holiday season when everyone is already in a sugar coma, but I still got rave reviews!  Although it is not the most visually stunning cake, it is easy, and it is tasty!

 

 

Wait!

 

I just had a crazy thought.  This Chocolate Mayonnaise Bundt Cake would probably taste pretty darn fine with a teaspoon of espresso powder thrown in.  I’m going to put it in the recipe as optional. Comment and let me know if you try that little twist! (Okay, bye!)

 

Okay, not bye yet.  I would love if you could do me a favor.  Send this recipe to a friend or family member that is going to be so excited to try jazzing up a boxed cake mix!

Chocolate Mayonnaise Bundt Cake
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Chocolate Mayonnaise Bundt Cake

Adding mayonnaise to this triple chocolate cake makes it incredibly moist!
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Course Dessert
Cuisine American
Keyword Cake, Chocolate, Frosting, Holiday
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Calories 358kcal

Ingredients

Chocolate Cake

  • 1 box chocolate cake mix
  • 2 eggs
  • 1 1/3 cups water
  • 3/4 cup mayonnaise
  • 1 Tbsp cocoa powder optional
  • 1 tsp espresso powder optional
  • 1 cup chocolate chips

Chocolate Ganache

  • 6 oz chocolate chips
  • 6 oz heavy cream

Instructions

Chocolate Cake

  • Preheat oven to 350℉.
  • In a medium bowl, add cake mix, eggs, water, mayo, cocoa powder, and espresso powder.  With a hand mixer, beat for 2 minutes, scraping the bowl down once or twice.
  • Spray your bundt pan with baking spray and set it aside.  Fold the chocolate chips into the batter and pour into the prepared pan.  Use a spatula to make sure the batter is evenly distributed.
  • Bake for 35- 40 minutes.  The top of the cake should spring back when poked and a toothpick should come out clean.
  • Cool in the pan for 10 minutes before inverting the cake onto a cooling rack.  Let it cool completely before adding the ganache.

Chocolate Ganache

  • Get started on the ganache once the cake goes in the oven.  This will allow it plenty of time to come to the right consistency.
  • Place chocolate in a small microwaveable bowl and set aside.  Warm the cream on the stove top or microwave until hot, but not boiling.
  • Pour the hot cream over the chocolate and let it sit for 5 minutes.  Whisk until smooth.  If the chocolate is not melting completely, microwave for 5- 10 seconds and stir.
  • Let the ganache sit loosely covered at room temperature until it has firmed up to a drizzling consistency.  If you are in a rush, place it in the fridge.  If the ganache gets too firm, microwave for 5- 10 seconds and stir.
  • When the ganche is thick enough to pour onto the cake without pooling on the bottom, pour it evenly over the cake.  Try to aim most of the overflow for the center and let just some of it drizzle on the outside edge.

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Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.

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