Chocolate Mayonnaise Cake Topped with Chocolate Cream Cheese Frosting


2 cups (500 mL) all-purpose flour

2/3 cup (150 mL) unsweetened cocoa powder

1 tsp (5 mL) baking soda

¼ tsp (1 mL) baking powder

¼ tsp (1 mL) salt

3 large eggs

1 2/3 cup (400 mL) firmly packed light brown sugar

2 tsp (10 mL) vanilla extract

1 cup (250 mL) mayonnaise

1 1/3 cups (320 mL) hot water

Cooking spray

Chocolate Cream Cheese Frosting:

1-225 g (8-oz.) package cream cheese, softened

½ cup (125 mL) butter, softened

2 tsp (10 mL) vanilla extract

4 cups (960 mL) icing sugar

½ cup (125 mL) unsweetened cocoa powder

5 to 6 Tbsp (75-90 mL) heavy cream



  1. Preheat oven to 350°F (180°C).
  2. Using cooking spray, grease and lightly flour a 9 x 13 inch (23 x 33 cm) pan.
  3. Whisk together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
  4. Beat eggs, sugar, and vanilla at medium-high speed with a heavy-duty electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted.
  5. Add mayonnaise, and beat at low speed until combined.
  6. Add flour mixture to egg mixture alternating with hot water, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition.
  7. Pour batter into prepared pan. Bake at 350°F (180°C) for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool completely on a wire rack before icing (about 1 hour).


  1. Beat the cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
  2. Whisk together icing sugar and cocoa in a medium bowl; gradually add to butter mixture alternately with cream, as needed.
  3. Beat at low speed until blended after each addition.
  4. Increase speed to medium and beat 1 to 2 minutes or until light and fluffy.
  5. Spread icing liberally to the cooled chocolate cake.

Serves: 15


Nutrients per serving:

Calories: 550
Carbohydrates: 75 g
Fat: 27 g
Protein: 6 g
Sodium: 331 mg

Fibre: 3 g