Rosemarie Double Chocolate Cake

 

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• Cooking and Prep: 3 h
• Serves: 14
• Contains:

Who doesn’t love that heavenly Rosemarie chocolate flavor? The combination of this moist chocolate cake and warm, Rosemarie ganache makes for an irresistible dessert for Yom Tov.

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Ingredients (13)

Cake

• 1 cup sugar

• 1/2 cup dark brown sugar

• 3/4 cup oil

• 2 eggs

• 3 tablespoons Gefen Cocoa Powder

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  Gefen Premium Cocoa Powder

• 2 and 1/2 teaspoons Haddar Baking Powder

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  Haddar Baking Powder

• 4 teaspoons water

• 1 and 1/2 teaspoons Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 2 cups flour

• 2 (3.5-oz./100-g.) bars Rosemarie chocolate, chopped into small squares (about 1/4 x 1/4 inches), divided

Chocolate Ganache (optional)

• 1 (3.5-oz./100-g.) bar Rosemarie chocolate

• 1/2 cup pareve whipping cream, unwhipped

• 1 ounce (28 grams) Glicks Chocolate Chips

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  Glicks Chocolate Chips

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Start Cooking

Make the Cake

1. Preheat oven to 350°F (180°C).

2. Beat together sugars and oil.

3. Add remaining ingredients, aside from chocolate, one at a time.

4. Stir in half the chopped chocolate. Spread batter into a 9x13-inch (23x33-cm) pan and sprinkle with remaining chopped chocolate squares.

5. Bake for about 50 minutes, or until toothpick inserted comes out clean. Do not overbake.

6. Cool and cut into triangles or squares.

For the Ganache

1. Break chocolate into pieces and place in a small, heat-proof mixing bowl together with chocolate chips.

2. In a small saucepan, heat pareve whipping cream until it comes to a boil. Pour topping over chocolate and stir until melted and ganache is smooth.

3. Drizzle each serving of cake with a spoonful of warm ganache.