- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
- 1/4 teaspoon fleur de sel or coarse kosher salt
- 3/4 cup mayonnaise, divided
- 2 teaspoons fresh lemon juice
For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
Do ahead: Can be made 1 day ahead. Cover; chill.
1 (18 1/4-ounce) package plain devil’s food cake mix or fudge cake mix
1 (4-ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semi-sweet chocolate chips
Place rack in center of oven and heat to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed 1 minute, then stop and scrape down bowl. Increase speed to medium and beat 2 to 3 minutes more, scraping down bowl.
Fold in chips, making sure to distribute them well; the mixture will be very thick.
Turn batter into the bundt pan and bake at 350 for 58 to 62 minutes or until cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool 20 minutes more
2 cups of semi sweet chocolate chips
2 tablespoons of butter
2 tablespoons of 35 % cream.
Melt all together and pour over cooled cake