The gentle saute process caramelizes onion, making it sweet. The cake has no onion flavor, yet is rich, dense and extremely moist. Sweet onions are essential to the success of this recipe. Do not substitute standard yellow cooking (storage) onions. If you absolutely cannot bear the thought of a cake with onions, you may omit them and still have a deliciously rich and moist double chocolate cake.
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The gentle saute process caramelizes onion, making it sweet. The cake has no onion flavor, yet is rich, dense and extremely moist. Sweet onions are essential to the success of this recipe. Do not substitute standard yellow cooking (storage) onions. If you absolutely cannot bear the thought of a cake with onions, you may omit them and still have a deliciously rich and moist double chocolate cake.
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Ingredients
- 1 cup onion semi-sweet, like Vidalia
- 1 cup vegetable oil divided
- 6 ounces chocolate unsweetened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 2 egg at room temp
- 1 teaspoon vanilla
- 1 cup milk soured with 1 tablespoon white vinegar
- 3 cups chocolate chips semi-sweet
Servings:
Units:
Instructions
- Preheat oven to 350° F. Line a 9 x 13-inch baking pan with foil and grease the foil.
- Place chopped sweet onion in a skillet with 2 Tbs oil. Gently saute onion over low heat until soft and just golden. Do not let them brown, burn, or crisp.
- Melt unsweetened chocolate in a double-boiler (or a microwave), stirring often. Keep warm, but not hot. 4) In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, beat remaining oil, sugar, eggs, and vanilla until light and fluffy, about 3 minutes. Add warm chocolate and caramelized onions, mixing until combined.
- Add 1/3 of flour mixture to chocolate mixture, beating to combine. Mix in half the milk. Add another 1/3 of the flour, mix, then the rest of the milk, mix, and finish with last 1/3 of the flour. Stir in 1 1/2 cups of the chocolate chips.
- Pour batter into pan and spread evenly. Bake 35-40 minutes or until toothpick tests clean. Do not overbake. Sprinkle remaining 1 1/2 cups of chocolate chips evenly over top of cake and cover cake with foil. Wait five minutes, then spread melted chips to frost the cake. *
- Let cake cool at room temp at least six hours (uncovered, so the frosting sets) before cutting.
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