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Chocolate Blackout Cake

Cake/ Dessert

Chocolate Blackout Cake

Gale Gand’s Blackout Chocolate Cake just in time for Valentine’s Day.

Recently I was going through some old Food and Wine magazines. Anything chocolate always gets my attention; my page flicking came to a screeching halt.   I came across this recipe by Gale Gand who was named Best New Chef back in 1994. She is now chef-in-residence at Elawa Farm in Lake Forest and part owner of Tru in Chicago.  This recipe has been her most requested recipe and who doesn’t want a “most requested recipe”. (read article able recipe at above link.)

Is there is nothing better than the feeling of chocolate melting over your tongue as you eat a piece of anything chocolate? Whether it is a Hershey’s Kiss, a chocolate covered almond, even a Milk Dud, or the most delicious chocolate dessert you have ever put in your mouth, chocolate is something that creates a buzz, euphoric sensation even stronger than a kiss. (That was results from a study done by a neurophysiologist back in 2007.) Believe what you want.

I know there are people out there who do not love or even like chocolate, and that’s so hard to believe and can you imagine being friends with a person like that, just kidding.

Don’t use Dutch processed Cocoa powder (see note below), plain old Hershey’s works just find. There is a difference in the Dutch cocoa that does not work with the baking soda in this recipe.

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