The recipe for Mohnstollen, a lovely poppy seed stollen that is frequently offered during the Christmas season, is originally from Germany. Poppy seeds taste best when freshly crushed; in Germany, specific grinders for poppy seeds are available, although a mortar and pestle can also be used. However, avoid using a standard spice grinder because poppy seeds have a lot of oil in them and can clog the machine.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 3 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups warm water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Melt the chocolate in a double boiler or in the microwave.
- Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 510 mg |
| Sugars | 34 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It had an odd taste. Will not make again.
Wonderfully moist and delicious! I love that you don’t need eggs for it too, those always go so fast in our house. I follow exactly, and it turns out great. I was skeptical the first time I made this because of the watery consistency of the batter, and it didn’t really taste amazing when licking the spoon. I was pleasantly surprised at how delicious the end result was. My favorite from-scratch cake, and beats the heck out of Betty Crocker.
Well, My guys loved it. I used another oz of cocoa and 2 cups of coffee instead of the water. Mine baked up perfectly in the time alloted. Came out super moist.
Very moist. But if it wasn’t brown, I wouldn’t know it was supposed to be chocolate and the flavor was just weird.
My favorite cake, by far! Batter is runny, but never fear, this cake will turn out amazingly well…have faith in the recipe. 🙂 I use cocoa powder and oil instead of chocolate squares and have always, always had wonderful results.
Sorry, the chocolate cake was lacking the rich chocolate taste. In fact, it tasted almost rubbery. I’m not too sure what went wrong. But I won’t be trying this recipe again.
Wow!!! Best chocolate cake I have ever made.
It didn’t cook in the middle even after an hour.
Always amazing! No more chocolate cake mix for this house. My picky step daughter wants this made for her birthday, and we all can’t wait to eat it again.
Easy to make and very moist, but not enough chocolate flavor for me. Everyone ate it, but nobody raved. I could taste the tang of mayo in it and found that slightly off-putting.
I call this the OMG!-Chocolate cake! What some people may be calling “gummy”, I call Fudgie! this cake is so moist, and rich, it needs no icing. Seriously! It is like having a mouthful of cake, fudge, and icing all at once. A very serious keeper! The only thing I would recommend is waiting for it to cool about 15 minutes in pan, and then completely cool before cutting to allow the cake to kind of settle into itself a little, or it may initially be a bit crumbly, but who cares, the crumbs were even moist!
I honestly thought at first this cake was awful but then…oh wow it is dense not fluffy, and the more it sits, it just keeps getting better..used a bit more chocolate chips and one cup of coffee in place of one of the cups of water, then just sprinkled it with chocolate chips after baked…oh served it with chocolate wine swirled on the plate simply perfect,
The cake did not rise, and tasted odd. I don’t think I’ll make this again.
OMG!! beatiful. I love a really moist cake and this is by far the most moist recipe Ive tried.. the boyfriend thought it was a bit too moist but still gobbled it up
Sorry, but I made it exactly according to directions, only exception being I cooked it in a Bundt pan. The entire outer layer stuck to the pan (which had been well greased.) So, I couldn’t serve it at my daughter’s birthday party, but I could taste the cake. Hardly any chocolate flavor at all, too salty, and an aftertaste of baking soda.
When I was in grade school, (many, MANY years ago) my best friend used to bring chocolate cake in her lunch and I would beg her for some of it. It was THE best chocolate cake I had ever had. I have spent the last 40 (or more) years looking for a recipe that came close to that cake. I think this recipe is it. The texture is perfect. It isn’t soft like a mix cake, it’s dense, and moist and fabulous. Alternately add the flour and water to the chocolate mixture and mix gently with a spoon or spatula…no need for whisks or power mixers. You simply must try this cake. It goes together quickly and is really, REALLY good!
REALLY GOOD! Super moist cake!!!! Yum
followed the recipe to the tee, the only thing different was i made cupcakes and cooked for 24 mins. they are great.
This cake was great! I did use 1 cup of coffee in place of one of the cups of water.
Excellent chocolate cake! Very moist with good chocolate flavor and not overly sweet. The batter seems very thin when pouring it into the pan, but it’s always come out fine. This has become my go to recipe for chocolate cake. I did try the recipe once with cake flour instead of all purpose flour and the texture was wrong; so I will stick to all purpose going forward.
A very moist and tasty cake. I halved the recipe and it still worked perfectly. I will be making this again.