RCI-BR.004.0167.001

Chocolate Vinegar Cake

Chocolate Vinegar Cake from the Recidemia collection

veganvegetariandairy-freenut-freegluten-free
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat the oven to 350°F (175°C) and prepare a round cake pan by greasing it lightly with butter or margarine.
2
Sift together the flour, sugar, baking cocoa, baking soda, and salt in a large mixing bowl, ensuring even distribution of the leavening agent and cocoa.
3
In a separate bowl, whisk together the vanilla extract, vinegar, melted butter, and water until well combined.
2 minutes
4
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix; the batter may appear slightly thin.
1 minutes
5
Transfer the batter to the prepared pan and smooth the top with a spatula.
1 minutes
6
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
30 minutes
7
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
30 minutes
8
While the cake cools, prepare the mocha frosting by sifting the confectioners' sugar and baking cocoa together in a medium bowl.
2 minutes
9
Add the softened butter to the cocoa mixture and beat with an electric mixer on medium speed until the mixture resembles coarse breadcrumbs.
3 minutes
10
Gradually add the hot brewed coffee and vanilla extract to the frosting mixture, beating on medium-high speed until light and fluffy, about 2-3 minutes.
3 minutes
11
Once the cake is completely cooled, spread the mocha frosting evenly over the top and sides using an offset spatula or back of a spoon.
5 minutes
12
Allow the frosting to set for 15 minutes before slicing and serving the cake at room temperature.

What Makes This Variant Distinct

  • Original variant

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