If you bake only a few times a year, it is most likely for a loved one's birthday.
I believe that a birthday is a non-celebration without a cake. And for a chocolate lover, a cake is not a cake without chocolate. This easy-to-make chocolate lover's cake uses three types of chocolate to celebrate the special day.
Cake
Topping
Preheat the oven to 350°F. Butter and flour a 4 1⁄2-inch-tall, 8-inch-wide Bundt pan. Place a rimmed baking sheet under a cooling rack.
Place the cocoa in a small bowl. Pour in the hot milk and whisk until all lumps are dissolved. Mix in the bittersweet chocolate, whisking until the chocolate is melted and the mixture is smooth. Set aside to cool.
Combine the flour, baking soda and salt in a mixing bowl.
Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Mix in half the flour mixture on low speed until blended. Blend in the yogurt. Add the remaining flour mixture and blend. Add the chocolate mixture on low speed until just blended. Do not over mix. Stir in the chocolate chips.
Pour the batter into the pan and bake for 45-55 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 20 minutes. Invert onto a rack to cool completely.
Pour the hot fudge over the cooled cake, allowing it to drip over the sides and down the center of the ring without covering the cake completely. Top with chopped pecans.
In the top pan of a double boiler, combine the chocolate, butter and salt.
Stir until the chocolate is melted. Add 1⁄2 cup sugar at a time, stirring until dissolved after each addition. Slowly add the evaporated milk until fully integrated. Store extra sauce in the refrigerator for up to 1 week.
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Krystina Castella is the author of Sterling Publishing's Crazy About series, including Crazy About Pies, Crazy About Cupcakes, Crazy About Cookies, Crazy About Cakes and the new Crazy About Chocolate.
She is an industrial designer and professor who designs environments, furniture, clothing, toys, stationery, and, of course, baked goods. Krystina lives in Los Angeles, CA.
Author: Krystina Castella
Publisher: Sterling
Penned: November 2013
What's Inside: More than 200 sweet and savory chocolate goodies including everything from easy-to-make, everyday treats to celebration-worthy showstoppers. Think candy (like Chocolate Fudge), cakes and muffins (must-try Chocolate Chip Banana Muffins), pastries (Chocolate Raspberry Turnovers, anyone?) and more, organized by type of dessert as well as occasion. A chocolate-lover's paradise, this creative collection makes it simple to find ideas for holidays, birthdays, weddings and parties of all kinds complete with gorgeous color photos, decorating tips and serving suggestions that inspire pretty presentation.
Time Out: 272 pages
Available: $19.95 paperback at Amazon and other retailers
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Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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