Cake flour and creamy mayonnaise in the batter give this coffee-boosted chocolate cake a luxurious crumb unlike any other. Chocolate frosting doubles down on the decadence, making this the ultimate cocoa extravagance.
I'm not a fan of coffee at all, but a mayonnaise cake makes the best chocolate cake. Can I leave the coffee out of this recipe and get the same texture?
HI Kim, You can substitute the coffee with water or milk, but to avoid the noticeable coffee flavor you can also use a light roast coffee vs a dark roast coffee. Happy baking!
I recently bake your Chiffon can with whipped topping and strawberries and blueberries. It looked fabulous but the sponge looked great but was kinda dry and tough. What did I do wrong?
Hi Paula, Dry cakes can be caused by many factors. The most common cause we see is too much flour. The Chiffon cake calls for the flour to be sifted then measured, then sifted again. If the first sifting action is missed you would have too much flour. You can visit our Baking Tips section to learn more. https://swansdown.com/troubleshooting/ Happy Baking!
How do I make French Market coffee, please? Is this just strong coffee?
Hi Linda, French Market® Coffee is a sister brand to Swans Down® Cake Flour, so naturally its our coffee of choice. If it's not available in you area you can definitely order it through https://frenchmarketcoffee.com/ or you can use any strong brewed coffee you prefer. Happy Baking!
Baked this cake exactly as directed and it came out beautifully! The batter seemed very loose but was perfectly fine. I baked in a Bundt pan for abt 50 mins and topped with a generous sprinkle of conf sugar. It’s moist enough to not “need” the frosting. Delicious!
Hi DeAnna, we love to hear from our happy consumers! Thanks for the alternate pan usage too. This is the most delicious chocolate cake EVER!
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I'm not a fan of coffee at all, but a mayonnaise cake makes the best chocolate cake. Can I leave the coffee out of this recipe and get the same texture?
HI Kim, You can substitute the coffee with water or milk, but to avoid the noticeable coffee flavor you can also use a light roast coffee vs a dark roast coffee. Happy baking!
I recently bake your Chiffon can with whipped topping and strawberries and blueberries. It looked fabulous but the sponge looked great but was kinda dry and tough. What did I do wrong?
Hi Paula, Dry cakes can be caused by many factors. The most common cause we see is too much flour. The Chiffon cake calls for the flour to be sifted then measured, then sifted again. If the first sifting action is missed you would have too much flour. You can visit our Baking Tips section to learn more. https://swansdown.com/troubleshooting/ Happy Baking!
How do I make French Market coffee, please? Is this just strong coffee?
Hi Linda, French Market® Coffee is a sister brand to Swans Down® Cake Flour, so naturally its our coffee of choice. If it's not available in you area you can definitely order it through https://frenchmarketcoffee.com/ or you can use any strong brewed coffee you prefer. Happy Baking!
Baked this cake exactly as directed and it came out beautifully! The batter seemed very loose but was perfectly fine. I baked in a Bundt pan for abt 50 mins and topped with a generous sprinkle of conf sugar. It’s moist enough to not “need” the frosting. Delicious!
Hi DeAnna, we love to hear from our happy consumers! Thanks for the alternate pan usage too. This is the most delicious chocolate cake EVER!