Sunday, October 3, 2010

A Girl Needs Chocolate

Slice of Chocolate Euphoria
I love Summer and I love Autumn, but in between, not so much.  There's a melancholy feeling hanging in the air this time of year that causes me to employ every good thought just to take pleasure in each day; then as a last resort I use chemical's if necessary.  Like those found in chocolate, for example.  Much has been written extolling the virtue's of chocolate as the perfect solution to a slump.  Indeed, at 4 o'clock in the afternoon you could sell a chocolate bar for a great deal of money in the break room at my office.  The fruit of the Cacao bean lends a natural feel-good substance that most of us consider one of our favorite indulgence's.  It's the go to pick-me-up for especially us girls. 

I try very hard to refrain from decadent desserts.  But sometimes, a girl's gotta do what a girl's gotta do.  I'm talking chocolate with a capital Ganache.  I think the changing season is a perfect time to delve into deep, rich chocolate euphoria via a double chocolate cake.  Like the saying goes, you can't make an omelet without breaking a few eggs; well you can't create a heavenly chocolate moment without really good chocolate (choose wisely here) and lots of it.  This is a wonderful cake and an equally wonderful frosting; I recommend it highly for a mood enhancer, in fact.  

Coolin' for frostin'
Double Chocolate Cake

4 ounces bittersweet chocolate
1-3/4 cups sugar
1-1/2 cups all-purpose flour (sifted)
3/4 teaspoon baking soda
1/2 teaspoon salt       
1 cup coffee (hot)
1/2 cup sour cream
1/2 cup canola oil
2 eggs

Melt the chocolate in a double-boiler.  Sift, into the bowl of a stand mixer, the next four ingredients.  In a small bowl, combine the next three ingredients and set aside.  Slowly pour the coffee mixture into the flour mixture, while mixing slowly.  Blend well, scraping the sides down while mixing.  Do not over mix.  Add the eggs and mix well.  Lastly, add the chocolate and mix just until blended.  Pour the batter into two well greased and floured pans.  Bake at 350 for about 20 to 25 minutes, but check before the time is elapsed to prevent over baking.  Cool the layers on cake racks for frosting later.

Chocolate Frosting

6 ounces semi-sweet chocolate
1 cup evaporated milk
1 cup sugar
Splash of vanilla

Melt the chocolate in a double-boiler.  Cool only slightly.  Blend the milk and sugar in a food processor for about 10 seconds.  Add the cooled chocolate and blend on high for approximately 1 to 1-1/2 minutes.  The frosting will become somewhat thick and shiny.  Pour into a bowl and allow about 45 minutes to 1 hour at room temperature to thicken.  Frost the cake and serve with icy cold milk.

Double delectable, double delicious.  Invite someone over and serve with a warning of immediate addiction.  The French have a saying that fits here, "Everything in moderation, including moderation".  Love the French!

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