Okay, I admit that chocolate is usually paired with fruit so when you talk about onions and chocolate together, it might seem unusual. But seriously, you really should try Caramelized Secret Chocolate Cake with caramelized onions. The first time I tried it I couldn’t believe how moist and deliciously chocolaty it tasted. I admit, I am not a huge chocolate lover, but my hubbie sure is and we both really enjoyed this cake. In fact, I’m pretty sure it’s on the request list for Valentine’s Day dinner!
Caramelized Secret Chocolate Cake
6 ounces unsweetened chocolate
1 cup finely diced yellow onion
1 cup vegetable oil, divided
2 cups sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, soured with 1 tablespoon vinegar
Chocolate Frosting (I prefer the Ganache Frosting from Epicurious below)
Directions: Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft. In large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Spread on icing. Makes 12 servings.
Chocolate Ganache Frosting (from Epicurious)
1 pound fine-quality semisweet chocolate (Callebaut)
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Directions: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides.
Tip: Cake will have the best flavor and texture the first day. Refrigerate after the first day. Onion flavor will start to come through as cake stands for 2 to 3 days.
For those of you who are true blue chocoloate lovers or chocoholics I recommend checking out this great blog //michaelinhiskitchen.blogspot.com. Michael has some wonderful recipes for you to try and great information about chocolate!