Chocolate Mayonnaise Bundt Cake

Adding mayonnaise to this triple chocolate cake makes it incredibly moist!

Course Dessert

Cuisine American

Keyword Cake, Chocolate, Frosting, Holiday

Prep Time 10

Cook Time 40

Total Time 50

Servings 16 servings

Calories 316kcal

Preheat oven to 350℉. Spray your bundt pan with baking spray and use a pastry brush to make sure every nook and cranny is coated. Set it aside.
In a medium bowl, add cake mix, eggs, water, mayo, cocoa powder, and espresso powder. With a hand mixer, beat for 2 minutes on a low speed, scraping the bowl down once or twice.
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 15 minutes before inverting the cake onto a cooling rack. Let it cool completely before adding the ganache.

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, cover the bowl, and let it sit for 2- 5 minutes. Stir until smooth. If the chocolate is not melting completely, microwave for 5- 10 seconds and stir. Add the corn syrup and stir until combined.
When the ganche is thick enough to pour onto the cake without pooling on the bottom (90°F - 99°F), drizzle 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.