Preheat oven to 350° and grease and flour a 10 cup Bundt. You can also spray pay with a grease release spray. Sprinkle chopped pecans in the bottom of the Bundt pan.
In a large mixing bowl, add flour, sugar, cocoa, baking soda, and salt. Use a whisk to combine.
In a medium mixing bowl, combine mayonnaise, coffee, vanilla extract. Whisk until combined.
Pour liquid ingredients into the dry ingredients and stir to combine. Make sure ingredients are well combined.
Pour batter into the prepared Bundt pan and bake for 35-45 minutes. Toothpick inserted into cake should come out clean or with a few crumbs.
Let the cake cool in pan for 15 minutes. Turn out onto cooling rack and let cool to room temperature.
Notes
Yes, you read it right…mayonnaise! I promise you will never taste it and if you don’t tell, no one will know. Mayonnaise is made with eggs and oil and that is exactly what it replaces in this recipe.
This cake doesn’t need a frosting. A light sprinkling of powder sugar adds a nice touch. It’s also great served with a dollop of freshly whipped cream.
If company is coming, drizzle a little warm ganache over the cake for a fancy presentation.
Coffee can be replaced with water. The coffee does enhance the chocolate.
