Dark Chocolate Cake

So moist, so yummy!

Cake:
3 eggs
1 C. full fat plain yogurt
1 stick butter, melted
1 tsp. vanilla
1 1/2 C.sugar
1 1/4 C. flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. hot water

Preheat oven to 350. Grease and flour two cake rounds. Beat eggs and yogurt. Beat in butter and vanilla. Gradually beat in sugar. In a separate bowl whisk flour, cocoa, baking powder, soda, salt. MIx 1/2 dry ingredients and 1/2 C. hot water into wet ingredients, then second half water and dry ingredients into mixture. Pour into cake rounds and bake for 25 minutes until set. Cool completely.

Ganache:
1 C. heavy cream
12 oz. pkg semi-sweet chocolate chips.

Heat cream until it nearly boils. Remove from heat. Whisk in chocolate chips until melted. COol.

Remove first cake round and spread with ganache. Remove second round and place on top of first round. Pour remaining ganache over the top and allow it to drip over the sides of the cake. Refrigerate before serving for about 1 hour.

Sausage, Butternut Squash and Wild Rice Soup

This is adapted from a Food Network recipe. The original called for 12 C. chicken broth. I like thicker soups so I only used about 8 C. total.

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
8 cups chicken stock
1 1/2 cups chopped onions
1 cup wild rice
1 lb. sausage (or you can use cut up kielbasa type sausage)
2 cups fresh corn kernels (optional)
1 can coconut milk
1 tablespoon chopped fresh parsley leaves


Directions
Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, cook sausage and remaining onion. Add corn, if you're using it. Season with salt and pepper. Saute for 3 minutes. Add the remaining chicken stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the coconut milk and season with salt and pepper. Garnish with parsley and serve.