Odd eats: A caramelized onion chocolate cake recipe

Here’s a chocolate cake recipe with a “secret” twist: You add an entire onion to the batter.

Next to the classic Magic Tomato Soup Cake recipe from 1950 (see it here), this cake recipe has to be one of the strangest we’ve seen.

The National Onion Association, who provided this Caramelized Onion Chocolate Cake recipe, says this is a “dark, rich, moist but light-textured chocolate cake with heaps of satiny chocolate fudge frosting.” There is a caveat, however, as they also note,” The best flavor and texture is on the first day, and the onion flavor starts to come through after the cake stands for 2 to 3 days.”

We haven’t tried making this ourselves, but offer this how-to for the more adventurous cooks out there.

Caramelized Secret Chocolate Cake recipe

6 ounces unsweetened chocolate
1 cup finely-diced yellow onion
1 cup vegetable oil, divided
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, soured with 1 tablespoon vinegar
Easy Fudge Icing (recipe follows)


Melt chocolate in saucepan, stirring over low heat, or in microwave oven.

Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft.

In a large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions.

Mix flour with baking soda and salt; stir into batter alternately with milk.

Almond butter chocolate tart

Divide batter evenly into two well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry.

Cool 15 minutes, then invert onto wire racks to thoroughly cool. Spread on icing.

Makes 12 servings

Easy Fudge Icing recipe

Melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (Adjust as needed to make a good consistency.)

Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microwave safe bowl and microwave shortly just until softened and lustrous.

Makes about 3-1/2 cups

Per serving: About 830 cal, 8 g pro, 110 g carb, 46 g fat, 46% cal from fat, 58 mg chol, 295 mg sod, 6 g fiber.

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