Romano's Macaroni Grill Chocolate Cake with Ganache

Prep: 15 minCook: 25 min1 servingsmediumAmerican
Romano's Macaroni Grill Chocolate Cake with Ganache

A rich, moist chocolate cake made with an unusual mayonnaise base that creates incredibly tender crumb and deep flavor. The cake is topped with silky chocolate ganache that cascades down the sides and finished with crunchy chopped walnuts. This restaurant-style dessert is perfect for special occasions when you want to impress guests with a decadent chocolate experience. The mayonnaise might sound strange, but it acts as both fat and emulsifier, producing a cake that stays moist for days.

Vegetarian

Ingredients

1 servings
  • 1 ½ cups mayonnaise
  • 2 cups granulated sugar
  • 2 ¼ cups cake flour
    all-purpose flour + cornstarch1 cup AP flour + 2 tbsp cornstarch per cup cake flourMedium

    Creates similar tender texture

    Full guide →
  • ½ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 ⅓ cups buttermilk (or coffee)
    coffee1:1Highdairy-free

    Strong coffee enhances chocolate flavor

    Full guide →
  • 1 cup heavy cream
  • 10 ounces chocolate, chopped
  • 1 cup walnut pieces, chopped

Instructions

  1. 1

    Preheat oven to 350 degrees F and grease a 9 x 13 pan

  2. 2

    Beat mayonnaise and sugar together with an electric mixer

  3. 3

    Stir together flour, cocoa powder and baking soda in a medium bowl

  4. 4

    Add half of the flour mixture to the mayonnaise mixture

  5. 5

    Add half of the buttermilk to the batter, beating well

  6. 6

    Add remaining flour mixture and remaining buttermilk

  7. 7

    Pour batter into prepared pan and bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached

  8. 8

    Let cool while preparing ganache

  9. 9

    Put chopped chocolate in a heat-resistant dish

  10. 10

    Heat heavy cream over medium heat just until bubbles begin to form around the edges

  11. 11

    Pour hot cream over chopped chocolate and stir until smooth

  12. 12

    Cut cake into pieces and pour ganache over each piece so it drizzles down the sides

  13. 13

    Garnish with chopped walnuts

Tips

Tip 1

The mayonnaise creates an incredibly moist cake - don't substitute it as it acts as both fat and emulsifier.

Tip 2

Make sure the cream is hot but not boiling when making ganache to avoid seizing the chocolate.

Tip 3

Let the cake cool completely before adding ganache to prevent it from melting off the cake.

Good to Know

Storage

Cover and store at room temperature up to 3 days or refrigerate up to 1 week. Ganache may firm up when chilled.

Make Ahead

Cake can be baked 1 day ahead and stored covered. Make ganache just before serving for best texture.

Serve With

Serve at room temperature. If ganache has been refrigerated, let come to room temperature for 30 minutes before serving.

Common Mistakes

Watch

Don't overbake - cake should still have moist crumbs on toothpick to avoid dryness

Watch

Don't let cream boil when making ganache to avoid seizing the chocolate

Substitutions

Dairy-Free Swaps

buttermilk→
coffee1:1Highdairy-free

Strong coffee enhances chocolate flavor

Full guide →

General Alternatives

walnuts→
pecans1:1High

Similar texture and richness

Full guide →
cake flour→
all-purpose flour + cornstarch1 cup AP flour + 2 tbsp cornstarch per cup cake flourMedium

Creates similar tender texture

Full guide →
Find more substitutions →

FAQ

Can I make this without the ganache?

Yes, the cake is delicious on its own or with simple powdered sugar dusting. You could also use store-bought chocolate frosting.

What if I don't have cake flour?

Substitute with all-purpose flour using 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for each cup of cake flour.

Can I freeze this cake?

Yes, wrap unfrosted cake layers tightly and freeze up to 3 months. Thaw overnight and add ganache before serving.