Caramelized Secret Chocolate Cake with Fudge Icing
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 Eight inch layer cake
- Serves:
- 8
ingredients
- 6 ounces unsweetened chocolate
- 1 cup yellow onion, finely diced
- 1 cup vegetable oil, divided
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup milk, soured with
- 1 tablespoon vinegar
-
For Easy Fudge Icing
- 8 ounces unsweetened chocolate
- 1⁄2 cup butter
- 1⁄2 cup hot water
- 5 cups powdered sugar
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 or use chocolate pudding on first layer.
- Top with second layer and frost top and sides with the remaining icing.
- Easy Fudge Icing: Melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat.
- Mix in 1/2 cup hot water then turn into mixing bowl.
- Beat in about 5 cups powdered sugar, a portion at a time.
- (Adjust as needed to make a good consistency.) Quickly fill and frost cake while icing is still warm.
- If some icing gets too cool to spread easily, place it in microsafe bowl and microwave shortly just until softened and lustrous.
- Makes about 3-1/2 cups.
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Reviews
-
I can't give stars because I only made the icing because I had exactly 1 oz of chocolate and 1 tbsp butter left so I needed a recipe that would work with those. I cut it down by 8 so I used 1 oz chocolate, 1 tbsp butter, 1 tbsp hot water, and 1/2 cup powdered sugar. I then added 1 tbsp milk for a thinner consistency. The taste was outstanding and it worked well on my homemade brownies, it also set nicely. I will use this often! Thanks, 1Steve.
RECIPE SUBMITTED BY
Steve P.
United States