Classic Chocolate Mayonnaise Cake: A Mexican Twist On A Family Favorite

Mexican Chocolate Cupcakes
Mexican Chocolate Cupcakes
This recipe came out of a mad search for something sweet one night.  After doing a recipe search on my phone, I realized I had all but the main ingredient… cocoa powder!! Instead, I had cakes of Mexican chocolate which has an ‘earthier’ taste which is slightly grainy and bitter.  Unlike American or European style chocolate, it has less butterfat and is not smooth or creamy, but for this application worked wonderfully.  Another twist, microwaveable cups sprayed with baking spray and two minutes on high and I had a quick and fairly effortless dessert.
Based on the classic chocolate cake recipe enriched with mayonnaise, I’ve listed the classic recipe first, and then included my updated spin on the bottom
2 C. All Purpose Flour
2/3 C. Unsweetened Cocoa Powder
1 1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
3 eggs
1 2/3 C. Sugar
1 tsp. Vanilla
1 C. Mayonnaise
1 1/3 C. Water
Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann’s® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Alternate recipe:
2 Cakes Mexican Chocolate
2 eggs
1 C. Applesauce
1 C. Sugar
1 tsp. Freeze Dried Coffee Crystals
In a microwave safe bowl, heat the water for 2 minutes on high.  Remove the water from the microwave and add the 2 cakes of Mexican Chocolate. Let steep for 10 minutes to soften.  Add the coffee crystals to dissolve in the warm water along with the 2 cups of sugar and applesauce to cool the chocolate mixture.  Once the temperature has lowered, add the mayonnaise into the liquid and set aside.
In a separate bowl, add the flour, baking soda and baking powder.  Make a well in the flour and slowly add the chocolate mixture until combined.  With a wire whisk, add the eggs and beat for two minutes.  You can use an electric mixer as well for the entire process, but it’s not absolutely necessary.
For a ‘quicky’ dessert spray 6 microwaveable coffee mugs with non-stick baking spray.  Divide the batter among the cups and microwave each cup separately, on high for 2 minutes.  Once ‘baked’ remove from the microwave and test with a bamboo skewer to make sure it’s baked down to the bottom.  Sprinkle with a light dusting of powdered sugar and serve warm with whipped cream or ice cream on top. Delicious and simple!

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