Palet d’Or (Rich Chocolate Cake with Chocolate Pastry Cream)

In some ways, this cake might seem familiar. I made two parts of it before, here. This is why I didn’t include pictures for those parts below. If you want pictures, check out that post. This time, I made the cake closer to how it is in the Bouchon cookbook. One reason it isn’t identical? Gelatin. The recipe for the chocolate glaze is a bit elaborate, considering it is just…chocolate glaze….And, it called for sheets of gelatin, which I don’t have easy access to. I freaked a bit, because, well, let me back up a bit here.

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Devil’s Food Cake and Chocolate Cream Frosting

I know, you were getting worried about me. Over a week of non-dessert posts. You were thinking, where is Aly? What happened to Fudging Ahead?? I don’t want you to be worried anymore. Apparently when you make lots of desserts back to back, you have a backlog of desserts you need to eat before making another one. I wanted to make this chocolate cake as soon as I read about it. Mayonnaise in cake!! I can pretend like I’m cooking vintage-style! And really, it’s a recipe from the Bouchon Bakery cookbook. Of course, they don’t just use the mayo cake in a normal way. No, no, they have to turn it into a Palet d’Or, which is French for “fancy cake with a chocolate glaze”, or at least, that’s the loose translation.

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So, feel free to make this fancy. I chose to bring it down to a 1950s housewife style, which is what I think of with a mayo cake. Basically, the mayo replaces any oil or butter and it makes it super fudgy. This is one of the best chocolate cakes I have had. So, Joanna, when you asked for a chocolate cake recipe, I can vouch for this one. Supposedly it works as cupcakes, too, so I want to try that sometime.

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