While browsing flickr this morning I came across the following recipe. The picture alone is giving me sugar shock but I am so making it this weekend!

CHOCOLATE CARROT CAKE

For cake layers:
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon salt
1 teaspoon each baking powder and baking soda
4 large eggs
1 1/2 cups vegetable oil
4 medium carrots, shredded coarse (about 2 cups)

For cream cheese frosting:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon vanilla
1/2 cup confectioners’ or powdered sugar

For chocolate glaze:
1/2 cup semisweet chocolate chips
3 ounces fine-quality BITTERSWEET chocolate
(not unsweetened)
6 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1 cup confectioners’ or powdered sugar

CAKE LAYERS:
Preheat oven to 350ºF. and grease and flour two 9 by 2-inch round cake pans, knocking of excess flour. Into a bowl sift together flour, sugar, cocoa powder, salt, baking soda and baking powder. In a large bowl with an electric mixer beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and devide batter between pans. Bake cake layers in middle of oven 35 to 50 minutes, or until tester comes out clean. Cool cake in pans on a rack 10 minutes and invert onto rack to cool completely.

CREAM CHEESE FROSTING:
In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add vanilla and confectioners’ sugar and beat untl creamy. Spread frosting on top of 1 cake layer and top with other layer

CHOCOLATE GLAZE:
In a small saucepan combine glaze ingredients and cook over moderate heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from heat and cool glaze slightly. Spread glaze over top and sides of cake and chill 1 hour, or until set. Serves 6 to 8.

[image used with permission from flickr user scubadive67]

Post from: Chocolate Bytes

The first time we watched it I got a huge craving for hot chocolate, and thankfully my husband was more than happy to pause the movie so I could make some for us. We didn’t have any mix in the house because it wasn’t something we had often, so I dug through an old Better Homes and Gardens cookbook and found a recipe with ingredients I had on hand.

Hot Chocolate

2 oz unsweetened or semisweet chocolate (coarsely chopped, or 1/3 cup semisweet chocolate chips)
1/3 cup sugar
4 cups milk

In a medium saucepan combine the chocolate, sugar and 1/2 cup of the milk. Cook and stir over medium heat until mixture just comes to a boil. Stir in remaining milk, heat through but do not boil. Remove from heat and beat until frothy if desired, top with marshmallows or whipped cream.

For mocha, add 1 tablespoon instant coffee crystals when adding remaining milk.

I know we’re a week away from the official start of summer and this might be more appropriate six months from now, but that’s what air conditioning is for, right?

Post from: Chocolate Bytes