Mayonnaise replaces eggs and oil in this chocolate cake recipe and helps create a moist, dense texture that isn't overly sweet.
The thought of Mayo in a cake was initially ew, but then remembered Mayo is make of oil and eggs so gave it a go and really glad I did - best cake ever. I used normal cooking milk chocolate and it didn't seem chocolate-ie enough so I put in the the same amount again of dark chocolate. This will be the only chocolate cake I ever make. - 22 Oct 2013
At first I thought it was going to be a dud cake, as the batter tasted really weird. But I baked it anyway, and it was 5 stars! It was tested by 3 adults and 7 kids, all of them said "2 thumbs up!" and the 10 year old said "you should go make this cake at a cake making place and be the manager cause this cake is sooo good!". This is a great, chocolatly, thick and creamy cake! YUM - 08 May 2002 (Review from Allrecipes USA and Canada)
Don't let the mayonaise deter you.... this is the most delicious cake I have ever tasted. I use sweetened chocolate instead of unsweetened but other than that, I change nothing. The last time I made it, I topped it with "whipped cream cheese frosting" and it was talked about for days. Thanks. - 28 Oct 2004 (Review from Allrecipes USA and Canada)