Name: Eggless Chocolate Cake with Mocha Whip
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup packed brown sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking soda; 1 ½ tsp baking powder; ½ tsp salt; 1 cup mayonnaise; 3 Tbsp light olive oil; 1 cup hot coffee; 2 tsp vanilla extract; ½ cup semisweet chocolate chips; ¼ cup hot water; 1 Tbsp instant coffee granules; 1 jar (7 oz) marshmallow creme; 1 tub (8 oz) frozen whipped topping, thawed

Ingredients

Units Scale

Cake:

2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup mayonnaise
3 Tbsp light olive oil
1 cup hot coffee
2 tsp vanilla extract
1/2 cup semisweet chocolate chips

Frosting:

1/4 cup hot water
1 Tbsp instant coffee granules
1 jar (7 oz) marshmallow creme
1 tub (8 oz) frozen whipped topping, thawed

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Instructions

Preheat oven to 350F/176F. Spray a 9x13-inch pan with non-stick cooking spray and set aside.
Make the cake by whisking together the flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Dump in the mayo and oil. Beat with either a handheld mixer or the paddle attachment of a stand mixer until blended. Pour in the hot coffee and vanilla. Beat on low speed until completely combined. Stir in the chocolate chips.
Tip the batter into the prepared pan and spread evenly. Bake for 30 minutes, or until a toothpick comes out clean when inserted into the center. Let the cake cool in the pan set on a wire rack.
Make the mocha whip by dissolving the instant coffee in the hot water. Plop in the marshmallow creme and beat on low speed until fully incorporated and uniform in color. Gently fold in the whipped topping. Spread the mocha whip over the cooled cake. Refrigerate until ready to eat.