2018-02-07 / Entertainment

A chocolate cake for true lovers of chocolate

By ANGELA SHELF MEDEARIS

Angela Shelf Medearis is an award winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.”Angela Shelf Medearis is an award winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.”
Recent health research supports the benefits of eating dark chocolate in moderation, including helping to lower high blood pressure. Plant phenols — and in the case of dark chocolate, cocoa phenols — are compounds known to lower blood pressure. Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S.

This recipe for Chocolate Lover’s Chocolate Cake should be made with high-quality, premium dark cocoa powder for the best results. Think of it as a delicious way to improve your health while celebrating love on Valentine’s Day.

Chocolate Lover’s Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup premium dark chocolate cocoa

powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting (recipe follows)

1. Heat oven to 350 F. Grease and flour
two (9-inch) round baking pans (or see
variations below).
2. Using a large bowl, stir together the
sugar, flour, cocoa, baking powder, baking
soda and salt. Add the eggs, milk, oil and
vanilla. Beat mixture on medium speed for 2
minutes; DO NOT OVERBEAT. Stir in boiling
water. The batter will be thin. Pour the batter
into the prepared pans.
3. Bake 30 to 35 minutes or until wooden

pick inserted in the center comes out clean.
Cool 10 minutes. Remove from pans to
wire racks. Cool completely. Frost with the
Chocolate Lovers Chocolate Frosting recipe
below. Makes 10 to 12 servings.

Chocolate Lover’s Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup premium dark chocolate baking cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Using a small, microwave-safe bowl,
melt butter in the microwave, about 30 to
40 seconds or until melted. Stir in cocoa.
Alternately add powdered sugar and milk,
beating until the mixture is smooth. Add a
small amount of additional milk, if needed,
to make the frosting easier to spread. Stir in
vanilla extract. Makes about 2 cups frosting.

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