Dessert (Page 13)

TweetThis recipe appeared originally with a story in The News & Observer, “Hot Chocolate Treats for Your Valentine.” If you can’t find Lyle’s Golden Syrup, substitute light corn syrup. By Rebecca Rather in “Fine Cooking Cakes and Cupcakes,” (Tauton Press, 2014). For the cake: 12 tablespoons unsalted butter, more for pans 3/4 cup canola oil 4 1/2 ounces bittersweet chocolate, finely chopped 3 cups unbleached all-purpose flour, more for pans 3 cups granulated sugar 3/4 cup unsweetened natural cocoa powder 3 large eggs, at room temperature 3/4 cup buttermilk, at room temperature 2 tablespoons pure vanilla extract 2 1/2 teaspoons baking soda 1/2 teaspoon kosherRead More →