Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.75 cup unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda
  • 0.5 tsp salt
  • 1 cup real full-fat mayonnaise
  • 1 cup boiling water or strong hot coffee
  • 1 tbsp vanilla extract
  • 1.5 cups semi-sweet chocolate chips
  • 0.75 cup heavy cream
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your preferred baking pan thoroughly. Note: Using cocoa powder instead of flour to dust the pan prevents white streaks on the finished cake.
  2. In a large bowl, whisk together the 2 cups of flour, 1 cup of sugar, 0.75 cup cocoa, 2 tsp baking soda, and 0.5 tsp salt.
  3. Pour 1 cup of boiling water or strong hot coffee over the dry cocoa mixture if you haven't mixed it yet, or whisk it into the dry ingredients. Cook until the aroma is earthy and intense.
  4. Add the 1 cup of full fat mayonnaise and 1 tbsp vanilla extract to the mixture.
  5. Stir the ingredients by hand until the batter is smooth and no white streaks remain. Stop as soon as the batter looks velvety and consistent.
  6. Pour the batter into your prepared pan, smoothing the top with a spatula.
  7. Slide the pan into the oven and bake for 35 minutes. Bake until a toothpick comes out with just a few moist crumbs.
  8. Let the cake rest in the pan for at least 20 minutes before attempting to flip it or frost it.
  9. Heat 0.75 cup heavy cream until it just begins to simmer, then pour over 1.5 cups chocolate chips and 2 tbsp softened butter.
  10. Let the glaze sit for 5 minutes, stir until glossy, and pour over the cooled cake.