“Happily Ever After Onion” Chocolate Cake

These Shreked-out tasty creations have one thing in common—the sweet flavor of Vidalia^® Onions. Best of all, these recipes are not only delicious but they’re good for you, too! Sweet Vidalia^® Onions make this cake super moist and enhance the rich chocolate goodness of this Bittersweet Chocolate Layer Cake

Ingredients

• 1 C. (2 sticks) unsalted butter, room temperature, plus more for pans
• 1/2 C. unsweetened cocoa powder (spooned and leveled), plus more for pans
• 2 C. all-purpose flour (spooned and leveled)
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/2 C. packed light-brown sugar
• 2 large eggs plus 2 large egg yolks, room temperature
• 6 ounces bittersweet chocolate, melted
• 1 medium Sweet Vidalia^® Onion pureed in the food processor
• 1 t. pure vanilla extract
• 1 C. low-fat buttermilk
• GANACHE FROSTING:
• 2 C. heavy cream
• 1/2 C. confectioners' sugar
• 1/8 t. salt
• 1 pound bittersweet chocolate, roughly chopped

Instructions

Dark-Chocolate Ganache (recipe follows)
Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in melted chocolate, onion and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of the ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Ganache Frosting:
In a large saucepan, bring 2 C. heavy cream, ½ C. confectioners’ sugar, and 1/8 t. salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

Recipe created for Vidalia Onion Committee by Chef Todd Fisher, Salinas CA, cheftoddfisher.com