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, 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.
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.