Heinz Mayonnaise Chocolate Easter Cake - Lily Vanilli

Heinz Mayonnaise Chocolate Easter Cake

Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 8

Easter is around the corner and we’re celebrating all things chocolate in the bakery, so I have another delicious, indulgent chocolate cake recipe for you this time using Heinz (seriously) Good Mayo.  Mayonnaise is a secret ingredient and quick fix for a really indulgent chocolate cake due to its high fat content, eggs and creamy texture.


170g plain flour
40g cocoa powder (unsweetened)
1 tsp baking soda
Pinch of salt
200g caster sugar
1 tbsp espresso coffee grounds
200g Heinz [Seriously] Good Mayonnaise
2 eggs
1 cup of water
100g dark chocolate chips

For the buttercream


Preheat your oven to 180c and grease 2 x 6″ cake pans with butter, olive oil or cake spray.

Combine the flour, cocoa powder, baking soda, salt, sugar and coffee in a bowl.

Then, in another bowl (or the bowl of your stand mixer if using) combine the mayonnaise, water and eggs, until everything is evenly mixed.

Now combine the wet and the dry – mixing just until you have a smooth, evenly mixed batter but no more.

Fold in your chocolate chips and divide the batter evenly between your greased baking tins.

Bake for 30 mins, or until a toothpick inserted in the centre comes out clean.

Allow your cakes to cool completely then decorate any way you like. Use my buttercream recipe for a simple chocolate buttercream that you can use to sandwich between the layers and then ice roughly all over for a delicious double chocolate cake. Or feel free to get creative and do your thing!

For the buttercream

Lily Vanilli deciration image

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