Best Chocolate Cake EVER

So I've been experimenting with cupcake recipes lately. It's just a little project I'm working on that you'll hear all about soon enough. It involves me baking lots and lots of cupcakes and my friends and family rating them and an ultimate goal of eventually baking the best cupcakes in the the world for a party of about 200 guests. Understand a word of what I'm saying? No? Then you'll have to be patient.

In the meantime, I have found what I believe is the best chocolate cake recipe I've tried. It's super moist. So much so, that your cupcakes/cake will remain moist for about a week! They will literally taste like they were just pulled from the oven, even after they've been sitting on your counter for 5 days. And the secret to this oh-so-amazing chocolate cake? Mayonnaise!

Wait! Don't leave!!

Let's think about this for a minute. What's in mayonnaise? Eggs? Oil? Now what's in cupcakes? Eggs! Oil! You wont find any additional eggs or oil/butter in this recipe. The cake doesn't taste at all like mayo. It's just moist, chocolaty goodness. You're welcome!

So I got this recipe from my good friend, Emily. Hi Emily! She's been telling me "You have to try my Mayonnaise Cake recipe!" ever since I started baking cupcakes. I'm only sorry I waited for so long to try it.

Emily emailed the recipe to me and I believe she got it from her mom. There was no source on the recipe and, although I've been able to find many mayonnaise chocolate cakes out there in cyberspace, I haven't found one that matches this exactly. I'll be calling it Emily's Chocolate Mayonnaise Cake until someone corrects me and sues my ass.

Emily's Chocolate

Mayonnaise Cake

2 cups sifted flour

1 cup sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

3 Tbsp cocoa

1 cup cold water

1 cup mayo

1 tsp vanilla

Sift together the dry ingredients. Add 1 cup cold water, 1 cup mayonnaise and 1 tsp vanilla. Beat until well combined.

Bake in 8 x 8 x 2” pan, 30 – 45 min. at 350.

Double ingredients for 9 x 13” pan. Bake 50 – 60 minutes.

(325 for glass pans)

This made me about 12 cupcakes.

I also filled the cupcakes with white chocolate filling. Recipe here. I topped them with plain-old buttercream.