Mayonnaise takes the place of butter in this surprisingly delicious chocolate cake with Cola icing.


  • For the cake:

  • 350g/ 12 oz plain flour

  • 1 1/2 tsp baking powder

  • 4 tbsp cocoa powder

  • 100g / 4 oz roasted hazelnuts (opt)

  • 225g / 8oz soft light brown sugar

  • 200g / 7oz mayonnaise

  • 225ml / 8fl oz boiling water

  • 1 tsp vanilla extract (opt)

  • For the filling:

  • 100g / 4oz butter

  • 4 tbsp milk

  • 1 tsp instant coffee

  • 3 tbsp cocoa powder

  • 350g / 12 oz icing sugar

  • 150g / 5oz chocolate hazelnut spread

  • For the icing:

  • 300g Icing sugar

  • 50ml Coca cola

  • 50g cocoa powder

  • 100g butter


  • 1.

    Pre-heat oven to 180°c / 350°f / Gas mark 4

  • 2.

    Sift flour, baking powder and cocoa powder into a large bowl. Grind half the hazel nuts in a grinder or food processor then roughly chop the rest.

  • 3.

    Add to bowl with rest of ingredients then stir everything together. Pour in to a greased and base lined 20 cm tin. Bake for 50 mins until firm and well risen. Leave to cool in tin.

  • 4.

    For the filling, melt butter with milk and coffee in a large pan. Stir in cocoa and remove from heat. Sift the icing sugar over top and beat until smooth.

  • 5.

    Leave filling to cool until very thick then beat in chocolate spread. Split cake in to 2 layers. Spread filling over the bottom layer, then sandwich together.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2301kj
  • Fat Total 110g
  • Saturated Fat 45g
  • Protein 20g
  • Carbohydrate 327g
  • Sugar 237g
  • Sodium 435mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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