The Unforgettable Chocolate Indulgence: Recreating Romano’s Macaroni Grill’s Beloved Chocolate Cake

There are some restaurant desserts that etch themselves into your memory, a comforting culinary landmark you revisit in your mind long after the bill has been paid. For me, one such treasure was the Chocolate Cake at Romano’s Macaroni Grill. I remember the first time I experienced it – a slice of pure, unadulterated chocolate bliss. The cake was impossibly moist, a deep, dark canvas for the rich, glossy ganache that cascaded down its sides, studded with the subtle crunch of toasted walnuts. It wasn’t just dessert; it was an event. The yearning for that specific taste, that perfect balance of texture and flavor, led me on a quest to recreate it at home. While whispers suggested the original boasted a hint of coffee, my goal was to capture that same decadent essence, a feat that proved delightfully achievable with a few thoughtful adjustments, creating a version that’s as accessible for home cooks as it is utterly satisfying.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes (plus cooling time)
• Servings: 24
• Yield: 1 (9×13 inch) cake
• Dietary Type: Dessert

Ingredients

This recipe, adapted for home kitchens, focuses on delivering that signature moist crumb and decadent topping.

For the Cake:

• 1 1/2 cups mayonnaise
• 2 cups granulated sugar
• 2 1/4 cups cake flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 1/3 cups buttermilk (or for a deeper flavor, unsweetened black coffee, cooled)
• 1 cup heavy cream

For the Ganache & Topping:

• 10 ounces semi-sweet chocolate, finely chopped
• 1 cup walnut pieces, chopped

Equipment Needed

To bring this delightful dessert to life, you’ll want to have these tools ready:

• Electric mixer (stand mixer or hand mixer)
• Medium mixing bowl
• Whisk
• Rubber spatula
• 9×13 inch baking pan
• Measuring cups and spoons
• Small saucepan
• Heat-resistant dish
• Toothpicks or a cake tester
• Cooling rack

Instructions

Crafting this chocolate masterpiece is a straightforward yet rewarding process. Follow these steps to achieve bakery-worthy results.

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Next, grease your 9×13 inch baking pan thoroughly. This will ensure your cake releases cleanly.
3. In the bowl of your electric mixer, beat together the mayonnaise and granulated sugar until the mixture is smooth and well combined. This forms the base of our incredibly moist cake.
4. In a separate medium bowl, whisk together the cake flour, cocoa powder, and baking soda. Ensure these dry ingredients are thoroughly combined to prevent pockets of leavening or unsweetened chocolate.
5. To the mayonnaise and sugar mixture, add half of the flour mixture. Begin to beat on low speed, incorporating it gently.
6. Now, pour in half of the buttermilk (or cooled coffee). Beat again until just combined, scraping down the sides of the bowl as needed.
7. Add the remaining flour mixture to the batter, followed by the remaining buttermilk. Continue to beat until all ingredients are fully incorporated and you have a smooth, luscious batter. Be careful not to overmix.
8. Pour the cake batter evenly into your prepared 9×13 inch pan. Use a spatula to spread it to the edges.
9. Bake in the preheated oven for 25 to 35 minutes. To check for doneness, insert a toothpick into the cake about 2 inches from the edge. It should come out with crumbs attached, not wet batter. This indicates the cake is perfectly baked – moist but cooked through.
10. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. Allow it to cool completely before proceeding to the ganache.
11. While the cake is cooling, prepare the ganache. Place the finely chopped chocolate into a heat-resistant dish.
12. In a small saucepan, heat the heavy cream over medium heat. Watch it closely – you want it to reach the point where bubbles begin to form around the edges, but do not let it boil vigorously.
13. Pour the hot cream directly over the chopped chocolate in the heat-resistant dish.
14. Let the mixture sit undisturbed for about 5 minutes. This allows the heat from the cream to begin melting the chocolate.
15. After the resting period, stir the chocolate and cream gently with a whisk or spatula until the ganache is completely smooth, glossy, and uniform in texture.
16. Once the cake has cooled completely, cut it into individual pieces.
17. Pour the warm ganache generously over each piece of cake, allowing it to drizzle down the sides. Don’t be shy – this is where much of the decadence lies!
18. Finally, garnish each piece with the chopped walnuts, pressing them gently into the ganache while it’s still soft, so they adhere beautifully.

Expert Tips & Tricks

To elevate your Macaroni Grill Chocolate Cake experience even further, consider these professional insights:

• Room Temperature Ingredients: While not explicitly stated, ensuring your mayonnaise and buttermilk are at room temperature can help them incorporate more smoothly into the batter, leading to a more uniform texture.
• The Mayo Secret: Don’t be intimidated by the mayonnaise! It’s a brilliant emulsifier that contributes incredible moisture and richness without imparting any discernible mayonnaise flavor. It acts as a binder and adds fat, which is key to a tender crumb.
• Cocoa Powder Quality: The quality of your unsweetened cocoa powder will significantly impact the final flavor. Opt for a good Dutch-processed cocoa for a richer, darker chocolate experience.
• Ganache Consistency: If your ganache seems a little too thick after stirring, you can gently warm it for a few seconds in the microwave or over a double boiler, stirring frequently until it reaches your desired drizzling consistency. If it’s too thin, let it sit at room temperature for a bit longer to thicken.
• Walnut Toasting: For an extra layer of flavor and crunch, consider lightly toasting your walnuts before chopping. Spread them on a baking sheet and toast in a 300°F (150°C) oven for 5-8 minutes until fragrant. Let them cool completely before chopping.

Serving & Storage Suggestions

This cake is best served at room temperature, allowing its flavors and textures to shine. A simple dusting of powdered sugar can add an extra touch of elegance, though the ganache and walnuts are often embellishment enough.

For storage, if you have any leftovers (which is unlikely!), wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 2 days, provided your kitchen is not excessively warm. For longer storage, it can be refrigerated for up to 4 days. Bring refrigerated cake back to room temperature for about 30 minutes before serving to allow the ganache to soften and the cake to regain its best texture. Freezing is also an option; wrap individual slices tightly in plastic wrap and then in foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator.

Nutritional Information

Here’s an estimated nutritional breakdown for a single serving (assuming 24 servings per cake):

Nutrient	Amount per Serving	% Daily Value
Calories	303	15%
Total Fat	18g	23%
Saturated Fat	7g	35%
Cholesterol	18mg	6%
Sodium	231mg	10%
Total Carbohydrate	36g	13%
Dietary Fiber	3g	11%
Total Sugars	19g	38%
Protein	4g	8%

(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe aims to capture the essence of the Macaroni Grill classic, feel free to explore these variations:

• Nut-Free: Omit the walnuts entirely for a nut-free version. The cake will still be wonderfully moist and rich.
• Chocolate Intensity: For a darker, more intense chocolate flavor, use bittersweet chocolate (60-70% cacao) for the ganache. You might need to add a touch more cream if it becomes too stiff.
• Espresso Kick: If you’re leaning into the coffee suggestion, add 1 teaspoon of instant espresso powder to the dry ingredients for an even deeper chocolate-espresso synergy.
• Cream Cheese Ganache: For a tangier, creamier ganache, try a cream cheese ganache. Beat softened cream cheese with powdered sugar and melted chocolate until smooth, then add a splash of milk or cream to reach drizzling consistency.

FAQs

Q: Why does the recipe use mayonnaise? Does it make the cake taste like mayonnaise?
A: Absolutely not! Mayonnaise is a fantastic ingredient in baking because its oil and egg content contribute incredible moisture and richness to cakes, acting as a binder and tenderizer without imparting any discernible flavor of its own.

Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour is recommended for its finer texture and lower protein content, which contributes to a more tender crumb, you can substitute all-purpose flour. For every cup of cake flour, use 7/8 cup of all-purpose flour. Sift it well to lighten it.

Q: How can I make the ganache look as professional as it does in the restaurant?
A: The key is in the pouring. Ensure the cake is fully cooled. Gently spoon the warm ganache over the center of each slice, allowing it to naturally cascade down the sides. A simple offset spatula can help guide the flow if needed, but often, gravity does the best work here.

Q: What’s the best way to ensure my cake is perfectly moist and not dry?
A: The mayonnaise is your primary defense against dryness! Additionally, be careful not to over-bake. Using the toothpick test as described in the instructions, removing the cake when just a few moist crumbs cling to it, is crucial.

Q: Can I make this cake ahead of time?
A: Yes! The cake itself can be baked a day in advance and stored at room temperature. Prepare the ganache just before serving for the best texture and appearance.

Final Thoughts

Recreating a beloved restaurant classic at home is always a journey filled with delicious anticipation, and this Macaroni Grill Chocolate Cake recipe delivers on all fronts. It’s a testament to how simple ingredients, thoughtfully combined, can yield extraordinary results. The result is a cake that’s deeply satisfying, unapologetically rich, and sure to become a favorite in your own culinary repertoire. Serve it with a scoop of vanilla bean ice cream, a dollop of whipped cream, or simply enjoy its decadent glory on its own. I encourage you to gather your ingredients, embrace the process, and savor every single, chocolatey bite. I’d love to hear about your experience and any creative twists you discover!