Caramelized Chocolate Onion Cake: A New Taste Sensation

Here's yet another recipe that verifies the Chocolate Lover's Law: Just about anything goes well with chocolate.

We like to say it takes an adventurous soul to be an extreme chocolate lover, and frankly, the concept of a chocolate onion cake is good test of that dictum. While sweet onions and chocolate are each flavorsome separately, the thought of putting them together in the same recipe sends a chill up the average spine.

Your courageous reporter can't say he's been courageous enough to try this particular recipe, but the folks who have say it tastes great. And hey, if chocolate can tame sauerkraut, onions ought to be easy.

Be the first on your block!

Why bother with a chocolate onion cake? First of all, it's delicious. Second, when it's time for the local bake sale, do you want to bring an ordinary lemon cake or raspberry trifle like everyone else? We think not. You'd rather be extreme, right? That being the case, you'll want to wow them with something like this. You can bet they won't forget your contribution, even if they're too chicken to try some.

The Recipe: Caramelized Chocolate Onion Cake

Ingredients:
6 ounces of unsweetened chocolate
1 cup of finely-diced sweet onion
1 cup of vegetable oil
2 cups of sugar
2 eggs
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of milk
1 tablespoon of vinegar

Instructions:
The first step in creating your delectable chocolate onion cake is to sour the milk by adding the tablespoon of vinegar to it. Then melt the chocolate in the microwave, stirring it often to keep it from burning. While you're doing that, caramelize your onions in two tablespoons of oil, using medium-low heat for 8-10 minutes.

Beat together the remaining oil, eggs, sugar, and vanilla in a large mixing bowl until the mixture has a fluffy consistency (this should take 2-3 minutes with an electric mixer). Then fold in the molten chocolate and the onions, and add the baking soda and salt, stirring them in alternately with the sour milk.

Spray two round, nine-inch cake pans with non-stick coating (or grease them with butter) before pouring in your batter. Bake for 25-35 minutes at 350 degrees. When the cake passes the toothpick test, it's done. Let the components cool for ten minutes outside the oven, then stack 'em and frost 'em with the icing of your choice. And there you have it, folks: your deceptively delicious chocolate onion cake, ready to please the palates of unsuspecting guinea pigs everywhere.

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