Super-Moist Chocolate Cake

Serves: 8-10 slices
Prep Time: 35 minutes
Cook Time: 40 minutes


  • 280 g of Cake Flour
  • 55 g of Cocoa Powder
  • 1 Tbsp. (15 ml) of Baking Powder
  • 3 Large Eggs
  • 280 g of Caster Sugar
  • 225 ml of Hellmann’s Original Mayonnaise
  • 150 ml of Whipped Cream 
  • 115 g of Plain Chocolate


  1. Lightly grease and line the base of two 23 cm sandwich tins with baking paper.
  2. Pre-heat the oven to 180°C. Sift the flour, cocoa powder and baking powder into a bowl.
  3. Place the eggs, vanilla and caster sugar into another bowl and, using an electric whisk, whisk for two to three minutes until creamy and smooth.
  4. Using a plastic spatula, add Hellmann’s Original Mayonnaise and blend it until even. 
  5. Gradually add the flour mixture and 200 ml of cold water, folding in gently between each addition until all the ingredients have all been included.
  6. Divide the mixture evenly between the prepared tins and bake in the oven for 35 to 40 minutes, or until the centre of each cake springs back when gently pressed.
  7. Leave to cool in the tins for 10 minutes, then loosen the edges, turn out and cool on a wire rack.
  8. Spread 2/3 of the whipped cream on top of the first cake and cover with the second cake.
  9. Mix the melted chocolate with the mayonnaise and the rest of whipped cream until well blended and spread evenly over the top of the cake.
  10. Decorate with the remaining cream and chocolate curls.
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