Macaroni Grill Chocolate Cake Recipe
Let’s settle this once and for all—yes, this is that chocolate cake. The one you always saved room for at Macaroni Grill. The cake with a crumb so impossibly moist and a flavour so deep and chocolatey, it felt like a secret indulgence.
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
- 8 oz (225g) 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.
Notes
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.