Macaroni Grill Chocolate Cake Recipe
Calories: 927.17|Fat: 58.95|Carbohydrates: 102.01|Protein: 10
| 40 minutes
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Let’s settle this once and for all—yes, this is that chocolate cake. The one you always made room for at Macaroni Grill. The secret? Mayo. (Yes, really.) No eggs, no oil, no mixer. Just a bowl, a whisk, and a jar from your fridge.The result? A copycat chocolate cake so rich and ridiculously moist, you’ll swear it came from the restaurant—only better.
Macaroni Grill Chocolate Cake Recipe
Let’s settle this once and for all—yes, this is that chocolate cake. The one you always made room for at Macaroni Grill. The secret? Mayo. (Yes, reall…
The Allure of Macaroni Grill Chocolate Cake
This legendary dessert from Macaroni Grill has captivated dessert lovers for years. Its magic lies in the perfect harmony of a moist, tender cake base paired with a velvety fudge glaze. The unique use of mayonnaise and brewed coffee in the batter gives it depth and richness without overwhelming sweetness. The result? A bakery-quality chocolate cake with gourmet appeal.
Why You’ll Like It
- Unexpected Ingredients, Incredible Results: The surprising blend of mayonnaise and cold-brewed coffee creates an unbelievably moist, tender crumb that sets this cake apart.
- Deep, Chocolatey Flavour: A balanced mix of cocoa powder and granulated sugar delivers rich, indulgent chocolate flavour in every bite
Pro Baker Tips for Perfect Macaroni Grill Chocolate Cake
Here are some tips that might help in creating a bakery-quality chocolate cake:
- Mix Gently: Just combine until smooth. Overmixing = tough, chewy cake
- Cool Before Saucing: Let cake cool slightly so the fudge melts in, not off
- Double the Sauce: Trust 12K+ home bakers who say “more sauce = more joy”
What You’ll Need
Macaroni Grill Chocolate Cake Ingredients
Let’s take a closer look at what goes into creating this masterpiece.
For the Chocolate Cake:
- 1¾ cups (400g) mayonnaise (or full-fat Greek yoghurt/sour cream)
- 1¾ cups (420ml) cold-brewed coffee (or strong brewed coffee)
- 3½ cups (420g) all-purpose flour (GF blend works)
- ¾ cup (75g) unsweetened cocoa powder (Dutch-process for smoother taste)
- 1½ cups (300g) granulated sugar (reduce to 1 cup if preferred)
- 1 tbsp baking soda (or 3 tbsp baking powder)
- 1½ tsp vanilla extract (optional, but recommended)
For the Fudge Sauce:
- 1 cup (240ml) heavy cream (or full-fat coconut cream)
- 8 oz (225g) semisweet chocolate (chopped, or bittersweet for richer flavour)
When combined, these ingredients melt into a silky, restaurant-style glaze.
How to Make Macaroni Grill Chocolate Cake – Step-by-Step
- Prepare the Pan & Preheat
Preheat oven to 350°F (175°C).
Grease a 13×9-inch baking pan or line it with parchment paper for easy release. - Mix Dry Ingredients
In a large bowl, sift together:
– 3 ½ cups all-purpose flour
– 1 tablespoon baking soda
– ¾ cup unsweetened cocoa powder
– 1 ½ cups granulated sugar - Add Wet Ingredients
To the dry mix, add:
– 1 ¾ cups mayonnaise
– 1 ¾ cups cold-brewed coffee (room temp)
– 1 ½ teaspoons vanilla extract
Gently stir until just combined. Do not overmix. - Pour & Bake
Pour batter evenly into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool slightly in the pan.
🍫 Make the Fudge Sauce
- Heat the Cream
In a small saucepan, bring 1 cup heavy cream to a gentle simmer—do not boil. - Add Chocolate & Melt
Remove from heat.
Add 8 ounces of chopped semisweet chocolate.
Let sit for 5 minutes, then whisk until smooth and glossy.
🍰 Assemble & Serve
- Cut a warm slice of cake.
- Pour warm fudge sauce generously over the top.
- Optional: Add vanilla ice cream, whipped cream, or crushed nuts.
Saving the Chocolate Cake for Later
Storing the Chocolate Cake
- Room temperature: Store the cake in an airtight container for up to 4 days.
- Refrigerate: Fudge sauce can be refrigerated and gently reheated before serving.
Reheating the Chocolate Cake
The easiest way to reheat this chocolate cake, keeping it moist, is to microwave individual slices for 20–30 seconds to refresh.
How to Serve This Chocolate Cake
Serve the Macaroni Grill Chocolate Cake with Fudge Sauce as the perfect grand finale to any special meal.
- Warm the fudge sauce slightly, then generously drizzle it over a thick slice of the cake.
- Top it off with a scoop of classic vanilla ice cream or a dollop of freshly whipped cream for an extra layer of indulgence.
With its rich, satisfying flavour, this show-stopping dessert is sure to become a family favourite and a go-to for entertaining.
Best Occasions to Serve This Dessert
- 🎂 Birthdays
- 🎄 Holiday dinners
- 💍 Anniversaries
- 🍽️ Potlucks
- ✨ Or simply any evening when you’re craving something warm, chocolatey, and indulgent
More Cake Recipes:
Health Info
NUTRITION SPOTLIGHT
Love the cake but want lighter options? These chef-tested swaps keep the magic without the guilt:
🎯 3 Easy Upgrades
- Greek yogurt for mayo Cuts 200+ calories/slice • Adds protein Tip: Use full-fat yogurt for best richness
- Sauce on the side Halves calories • Lets everyone customize
- Dark chocolate (70%+) 30% less sugar • Richer flavor Secret: Add espresso powder to boost chocolate
⚠️ Handle With Care
- Almond flour: Needs 1 tbsp extra yogurt per ¼ cup
- Less sugar? Add 1 tsp vanilla to balance
Golden rule: Try just ONE swap first—it should still taste indulgent!
(P.S. The original mayo version is still our special-occasion favorite.)
Nutritional Facts
| Calories: | 927.17 |
| Sugar: | 52.04 |
| Sodium: | 543.82 |
| Fat: | 58.95 |
| Carbohydrates: | 102.01 |
| Fiber: | 5.78 |
| Protein: | 10 |
Note: Calories based on 8 generous restaurant-sized slices. For smaller portions, cut into 12 slices (~620 cal each).
Macaroni Grill’s Chocolate Cake Recipe
Fat: 58.95|Carbohydrates: 102.01|Protein: 10
Description
Let’s settle this once and for all—yes, this is that chocolate cake. The one you always made room for at Macaroni Grill. The secret? Mayo. (Yes, really.) No eggs, no oil, no mixer. Just a bowl, a whisk, and a jar from your fridge.The result? A copycat chocolate cake so rich and ridiculously moist, you’ll swear it came from the restaurant—only better.
Ingredients
For the cake
- 1¾ cups (400g) mayonnaise
- 1¾ cups (415ml) cold brewed coffee room temp.
- 1½ tsp vanilla
- 3½ cups (440g) flour
- 1 tbsp baking soda
- ¾ cup (75g) cocoa powder
- 1½ cups (300g) granulated sugar
For the fudge sauce:
- 1 cup (240ml) heavy whipping cream
- 225 g (8 oz) semisweet chocolate cut into ¼ inch pieces
Instructions
For the cake preparation
- Preheat the oven to 350ºF.
- Sift together the flour, baking soda, cocoa powder, and sugar into a bowl.
- Mix these dry ingredients with the mayonnaise, vanilla, and brewed coffee, being cautious not to overmix. The batter will have a thick consistency.
- Pour the batter into a 13X9 inch pan.
- Bake the batter at 350ºF for approximately 25 minutes or until a toothpick inserted into the centre emerges clean.
For creating the fudge sauce:
- Heat the cream and bring it to a simmer over medium heat.
- Remove the pan from the heat and add the chocolate all at once.
- Allow this mixture to sit for about 5 minutes.
- Whisk the mixture until the glaze becomes smooth and consistent.
For assembly:
- Cut a nicely sized square of the cake and place it on a dessert plate.
- Pour the warm fudge sauce over the cake while the cake is still warm, or you can reheat it slightly using a microwave.
- Enhance the indulgence by topping it off with a scoop of classic vanilla ice cream or a dollop of freshly whipped cream (leave the cool whip aside for this special treat).
- Optionally sprinkle on some chopped nuts for extra texture and flavour.
Recipe Notes:
- Mayonnaise Substitute: The mayonnaise provides moisture and richness without imparting its characteristic flavour. For a lighter version, Greek yoghurt can be used as a 1:1 replacement.
- Coffee Enhancement: The brewed coffee intensifies the chocolate flavour without adding coffee taste. Decaffeinated coffee may be used if preferred.
- Baking Time: Begin checking for doneness at 25 minutes to prevent overbaking. The cake is ready when a toothpick inserted in the centre comes out clean.
- Serving Size: While the nutritional information reflects 8 generous portions, the cake can comfortably serve 12 when cut into more moderate slices (~620 calories per serving).
- Serving Suggestion: For optimal texture, briefly warm slices (10-15 seconds in the microwave) before adding sauce.
- Storage: Freeze unfrosted cake for up to 3 months (thaw overnight in fridge). Sauce keeps refrigerated for 5 days.
Frequently Asked Questions (FAQs)
❓ Will it taste like mayo?
Nope. It simply gives you that dreamy, moist crumb without the mayo taste.
❓ Can I substitute the mayonnaise?
Yes! You can use sour cream or Greek yoghurt, though mayo gives the moistest result.
❓ Can I use jarred fudge sauce?
You could… but your tastebuds deserve better. Homemade takes 5 mins and transforms the cake
❓ Is it necessary to use brewed coffee?
While not mandatory, brewed coffee greatly enhances the chocolate flavour.
❓ Can I prep this ahead?
Yes! Bake and store the cake and sauce separately, then warm and pour before serving.
❓ Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and foil; freeze up to 2 months.
❓ Is this recipe suitable for kids?
Yes, the coffee flavour is subtle and the alcohol-free recipe is kid-safe.
❓ How do I make the cake less sweet?
Reduce sugar by ¼ cup and opt for bittersweet chocolate in the sauce.
Try Our Healthier Fudge Cake Fix
270 calories • 7g protein • No refined sugar
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