That’s right. I finally made it. After literally years of thinking about it and wondering, I finally made mayo. It was so much easier than I expected, although having an immersion blender is probably the main reason? I have no idea on how to make it without one, so sorry…can’t help you there. I can say that this method has worked for me multiple times.
You might wonder what is up with all of these cakes lately. I made a chocolate cake the other week, then a strawberry cake this week, and now another cake. Well, I guess my birthday month puts me in a cake mood. I am hitting a milestone this weekend (can you guess which one?) and it feels like just any other day/year. No biggie for me. Last year I celebrated on here with some chocolate chip cookies.
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.
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.