This Chocolate Cake is my favorite Chocolate Cake recipe when I feel like baking a chocolate cake.
 It is super moist and rich, it is one of my all-time favorite chocolate layers cake.
Try it the next time you feel like baking a chocolate cake, I´m sure you will love it.
And btw. don’t be afraid of using mayonnaise in this cake, it makes the cake super moist and you won’t taste it.

Moist Chocolate Cake

Need a converter? use this →one

Recipe for one 8 inches →20 cm springform ) or ( 2 x → 20 cm round baking pans )

  • 200 gram all- purpose flour
  • 60 gram Unsweetened cocoa powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 1/4 teaspoons salt
  • 2 large eggs
  • 235 gram sugar
  • 1 teaspoon vanilla-paste
  • 170 gram Mayonnaise
  • 200 gram strong espresso or brewed coffee

Recipe for one 9-inch  →24-26 cm springform ) or ( 3x → 8-inch (20 cm) round baking pans )

  • 300 gram all- purpose flour
  • 90 gram Unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3 large eggs
  • 350 gram sugar
  • 2 teaspoon vanilla-paste
  • 250  gram Mayonnaise
  • 300 gram strong espresso or brewed coffee 


  • Preheat the oven to 325°F → 165 °C.
  • Butter, or spray with a non-stick vegetable spray, one 8 inches → 20 cm springform or two – 8 inch →20 cm round cake pans. 
  • Line the bottoms of the pan(s) with parchment paper.
  • Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl, Add the salt and whisk together.
  • Place the eggs, sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 5 minutes until the mixture is thick and pale yellow.
  • Scrape down the sides of the bottom of the bowl, and mix on high speed for about 5 minutes more.
  • Add the mayonnaise and whip to combine.
  • Fold in the dry ingredients and coffee/ water in two additions.
  • Pour the batter into the prepared pan(s). Bake the cake in one springform for 35-55 minutes, if you bake these cakes in two – 8 inches →20 cm round cake check after 20-25 minutes, or until a skewer inserted in the center comes out clean and the cake springs back when lightly touched.
  • Remove from oven, set on a cooling rack and cool completely.





    • Hi Glenz, no not in this cake, the mayonnaise is instead of butter. but you can try it might work but i have my doubt. good luck

  1. Leah Rosenberg Reply

    Hi, if I am making cupcakes with this recipe, do I need to change the temperature? And if I only want a dozen, will I need to half the recipe? Sorry, one last question, can butter be subbed for the mayo or will it make the cake dry?

    Thank you!!!! I love your blog

    • thank you LEah so happy to hear that, why just a dozen they are so good, you will want more. no you can’t use butter for this recipe, you will love the moistness of the cake with mayoness. if you make cupcake it is the same tempereture, but the time might be shorter, like 20 minuttes total. good luck

  2. How many cups is 300 grams of all purpose flour (forgive my ignorance 🙂 )

  3. Hi Manuela! Can I bake this cake in one 24 cm pan?
    Love your recipes!

  4. Hi Manuela 🙂 i love your work! i was wondering if i could replace the mayonnaise with whipping cream?

    • Thanks Mariam, for this cake you can´t. Try making the kit kat chocolate cake. it is made without any mayoness!

  5. Hi, can I use a bigger pan like a 26cm one?
    How should I split it? one recipe on 2 pans or double it on three?
    and how would I adjust the oven time?

  6. Hi! I tried this recipe and i love how moist and nice it turned out. However, i like it to have a bit more buttery and chocolate flavour.
    Can i sub maybe 50g or more of the mayo with butter? and more cocoa than flour?

  7. Hi Manuela,
    I love your recipes so much. Question is can you give the specific quantity of warm water and coffee to get the brew needed.


    • The amount of water that is described in the recipe and just a few ts with nescafe powder!

  8. Hi. I just have one question. Can I replace vanilla mixture with vanilla essence?

  9. Is it necessary to use mayonnaise?
    And is there any substitute of mayonnaise?

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