"It might sound weird and gross to put mayonnaise in a chocolate cake, but it makes sense when you think about it."

Some things just go together—peanut butter and jelly, cheese and crackers, chocolate and mayonnaise. Wait, what? You don't yet know about how awesome chocolate mayonnaise cake is?

Today's recipe was actually inspired by a SE Talk thread. I can't say I know its exact origins, but it's certainly nothing new—many recipes refer to it as "World War II" or "Depression-Era" chocolate cake. It's a testament to the resourcefulness of home cooks through the ages; in times of food scarcity or limited budgets, you have to get creative. It's no wonder this recipe has lasted—this chocolate cake is moist, tender and delightful. And really easy to make.

It might sound weird and gross to put mayonnaise in a chocolate cake, but it makes sense when you think about it. Mayo is just oil, eggs, and a little vinegar. The oil makes the cake beautifully moist and tender, and the vinegar punches up the chocolate flavor a little.

What's nice about it is it's not too sweet, and extremely chocolatey. I decided to make it a 2-layer 9" cake, with a simple chocolate frosting recipe from Smitten Kitchen; but it's just as delicious by itself with a little whipped cream or a scoop of ice cream. When chocolate cake is this good, you don't need to dress it up too much.

Chocolate Mayonnaise Cake