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Troy Chocolate Cake

An easy chocolate cake made with mayonnaise.
Course Dessert
Cuisine American
Keyword Cast Iron Skillet, Chocolate Cake, Duke's Mayonnaise, Troy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Author Anna
Cost 5

Ingredients

  • 1 cup granulated sugar (200 grams)
  • ½ cup mayonnaise (120 grams)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 ¼ cups all-purpose flour (160 grams)
  • ½ cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt, scant (you can use as little as ¼)
  • ¾ cups lukewarm water

Sour Cream Chocolate Icing

  • 4 tablespoons butter, unsalted or salted, softened (56 grams)
  • ⅓ cup cocoa powder, natural (30 grams)
  • 1 ½ cups sifted confectioners sugar (150 grams)
  • 1 tablespoon sour cream, bring to room temperature plus more to taste
  • 2 tablespoons half & half or whole milk or just use more sour cream as desired
  • 1 teaspoon vanilla

Instructions

  • Grease an 8 inch square metal or glass pan (cooking spray is fine).
  • Combine first 4 ingredients (sugar, mayonnaise, egg and vanilla) in a mixing bowl. Stir well.
  • Sift flour, cocoa, baking powder and salt together, then add to the mayonnaise mixture. Stir in the water and beat with a spoon or scraper until well-blended.
  • Transfer mixture to the baking pan and bake at 325 degrees for 30 to 35 minutes. For cupcakes, bake at 350 degrees for 15 minutes.
  • To make the frosting, soften to butter so that it is mushy and almost but not quite melted. Put in in a mixing bowl.
  • Sift the cocoa powder with the confectioners' sugar. Add the confectioners' sugar mixture to the butter, beating until blended Add the sour cream (or leave it out if you don't like it) and stir well, then add vanilla and 1 tablespoon of the half & half or milk. Beat until fluffy, adding as much extra half & half or milk needed to reach desired consistency.

Notes

  • You can use a metal pan or a glass baking dish.
  • You can mix the batter with a spoon or scraper.  No need to use an electric mixer.
  • Since the recipe calls for baking soda and no baking powder, I use natural cocoa, which is more acidic than Dutch process. I still haven't tried this with Dutch process.  
  • You can make the frosting without an electric mixer, but it's easier with one.  A handheld should be fine.