Quick and easy dessert when you have last minute guests.
Yields8 ServingsPrep Time6 minsCook Time30 minsTotal Time36 mins
Olive the Best Ultra Premium Extra Virgin Olive Oil
1 ½cupsunbleached all-purpose flour
⅓cupunsweetened cocoa powder (more for dusting)
1tspbaking soda
½tspsalt
1cupgranulated sugar
½cupOlive the Best Ultra Premium Extra Virgin Olive Oil
1cupbrewed coffee
2tspvanilla extract
2tbspwhite vinegar
For the stawberries:
16ozfresh strawberries, hulled and sliced
1tbspsugar
1tbspOlive the Best Traditional Dark Balsamic (or try chocolate or strawberry balsamic!)
For the glaze:
⅔cupOlive the Best Traditional Dark Balsamic Vinegar
3tbspsugar
1 ½ozbittersweet chocolate bar, chopped
For the Mascarpone whipped cream:
¼cupmascarpone
½cupheavy cream
2tbspsugar
½tspvanilla bean paste or vanilla extract
1
Preheat oven to 375 degrees F. Prepare one 8" round pan by oiling the pan and dusting with cocoa, tapping out any excess.
2
Sift together the flour, cocoa, baking soda, salt and sugar. Don't skip the sifting part, this recipe needs it. The next part is easiest to do in a 2-cup measuring cup...measure and mix together the oil, coffee (or water) and vanilla. Pour this into the flour mixture and mix batter with a rubber spatula.
3
When batter is smooth add vinegar and stir quickly, the vinegar will activate the baking soda. Pour the batter into the cake pan and bake for 30 minutes or until a toothpick comes out clean.
4
Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
5
For the strawberries, mix together strawberries, balsamic vinegar and sugar in a bowl. Set aside.
6
For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted; cool slightly.
7
For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla. Whip until thick.
8
Serve each piece with glaze, strawberries and whipped cream.
Ingredients
Olive the Best Ultra Premium Extra Virgin Olive Oil
1 ½cupsunbleached all-purpose flour
⅓cupunsweetened cocoa powder (more for dusting)
1tspbaking soda
½tspsalt
1cupgranulated sugar
½cupOlive the Best Ultra Premium Extra Virgin Olive Oil
1cupbrewed coffee
2tspvanilla extract
2tbspwhite vinegar
For the stawberries:
16ozfresh strawberries, hulled and sliced
1tbspsugar
1tbspOlive the Best Traditional Dark Balsamic (or try chocolate or strawberry balsamic!)
For the glaze:
⅔cupOlive the Best Traditional Dark Balsamic Vinegar
3tbspsugar
1 ½ozbittersweet chocolate bar, chopped
For the Mascarpone whipped cream:
¼cupmascarpone
½cupheavy cream
2tbspsugar
½tspvanilla bean paste or vanilla extract
Directions
1
Preheat oven to 375 degrees F. Prepare one 8" round pan by oiling the pan and dusting with cocoa, tapping out any excess.
2
Sift together the flour, cocoa, baking soda, salt and sugar. Don't skip the sifting part, this recipe needs it. The next part is easiest to do in a 2-cup measuring cup...measure and mix together the oil, coffee (or water) and vanilla. Pour this into the flour mixture and mix batter with a rubber spatula.
3
When batter is smooth add vinegar and stir quickly, the vinegar will activate the baking soda. Pour the batter into the cake pan and bake for 30 minutes or until a toothpick comes out clean.
4
Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
5
For the strawberries, mix together strawberries, balsamic vinegar and sugar in a bowl. Set aside.
6
For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted; cool slightly.
7
For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla. Whip until thick.
8
Serve each piece with glaze, strawberries and whipped cream.
Notes
Six Minute Chocolate Cake with Chocolate Balsamic Icing
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