Hello everyone!

This is what I call the ultimate chocolate cake; a southern devil’s food cake with a dark chocolate cheese frosting.

It’s moist and soft, and the secret ingredient is mayonnaise…

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Vintage Chocolate Cake

  • 3/4 cup (170 g) unsalted butter
  • 2 cups (400 g) light brown sugar
  • 1 vanilla bean, halved lengthways and seeds scraped out
  • 3 large eggs, at room temperature
  • 1 3/4 cup (230 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 ¼ teaspoon baking soda
  • 2/3 cup (70 g) 100% pure unsweetened cocoa powder
  • 1 1/2 cup (375 ml) heavy cream, at room temperature
  • 4 tablespoons mayonnaise
  • 2 teaspoons coffee extract or strong coffee

Preheat the oven to 350 ˚F (180 ˚C).

Use two 8-inch (20 cm) round cake pans. Alternatively use one 9-inch (23 cm) or one 10-inch (26 cm) round cake pan.

Bring out everything you need, make sure the butter is at room temperature.

Put the butter, brown sugar and the seeds from a vanilla bean into a mixing bowl. Beat until fluffy, about 5 minutes.


Add the eggs, one at a time, beating for one minute between each addition.

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Sift the flour, baking powder, baking soda and cocoa powder into a bowl.

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Add the flour mixture and cream to the batter. Beat on low speed until everything is well combined.

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Using a rubber spatula, stir in the mayonnaise and coffee extract (or strong coffee).

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Grease the cake pans and dust with a little flour.

Divide the mixture between the two pans. I use the scales for this to get equally sized cakes, approximately 21 oz. (600 grams) batter for each pan.

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Bake in the preheated oven for about 30 minutes.


Leave to cool for at least 2 hours.


Make the Dark Chocolate Cheese Frosting, you can find the recipe here.

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Divide the cakes in two horizontally. Place one of the cakes onto a cake stand or plate, then spread out a layer of the frosting. Repeat with a second layer.

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On the third layer, scatter over the fresh raspberries as well.


Place the last cake on top and cover the top and sides of the cake with the rest of the frosting. Use a palette knife for this.


Decorate with some pastel colored meringue buttons, you can find my step-by-step recipe here.


Decorate the sides of your chocolate cake with the mini meringues, flat side facing outwards.


So vintage … and so good.



Chocolate cake with a luscious chocolate frosting and fresh raspberries… such a lovely flavor combination!


Happy baking!

Hugs from me to you.


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