Okay, folks, let’s dive into this whole “mayo in Portillo’s chocolate cake” thing. I saw this floating around online and, honestly, I was skeptical. Mayo? In a chocolate cake? It sounded wild, but I’m always up for a baking experiment, so I figured, why not?
The Deep Dive
First, I needed to figure out what the deal was. It sounds made up. So I started digging through a bunch of old forum posts and recipe blogs. It’s real, I am shocked.
I started by gathering all my ingredients. We’re talking about your basic chocolate cake stuff:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vanilla extract
- And, of course, the star of the show… mayonnaise.
I used a standard chocolate cake recipe as my base. Nothing fancy, just the kind of thing you’d find in any cookbook. The real twist, obviously, was swapping out some of the usual oil or butter for, you guessed it, mayo. I went with about half a cup for a standard two-layer cake. Seemed like a reasonable amount without going completely overboard.
Mixing everything together was pretty standard. Dry ingredients in one bowl, wet ingredients (including the mayo) in another. Then, slowly combine the two, being careful not to overmix. The batter looked… well, it looked like chocolate cake batter. Maybe a tiny bit glossier, but nothing that screamed, “Hey, there’s mayo in here!”
Bake Time!
I poured the batter into two greased and floured cake pans and popped them in the oven. 350 degrees Fahrenheit, like usual. The waiting game began, my kitchen started smelling pretty darn good. Seriously, that chocolate aroma was intense.
After about 30 minutes, I did the toothpick test. Came out clean, so I pulled the cakes out and let them cool in the pans for a bit before flipping them onto a wire rack to cool completely.
The Moment of Truth
Once the cakes were cool, I whipped up a simple chocolate frosting. I considered going wild and adding mayo to the frosting, too, but I chickened out. Baby steps, people.
I frosted the cake, and done, It looked…like a perfectly normal, delicious chocolate cake.
So, the verdict? The cake was… surprisingly good. Seriously! It was incredibly moist, maybe even more so than a regular chocolate cake. And the flavor? Rich, chocolatey, and not even slightly mayo-y. I served it to my family without telling them the secret ingredient, and they were none the wiser. They just kept saying how good it was.
I think, adding mayo to chocolate cake is one of the kitchen hacks, I will use it again!
Post Comment