This Meatless Monday we are having cake, and eating it too! Now, I realize cake doesn't typically contain meat. However, this particular chocolate cake contains no milk or eggs, so it is pretty animal friendly. Try this cake, you won't regret it.
1 1/2 cups sifted cake flour
1/3 cup Dutch-process cocoa
1 tsp. baking soda
1 cup sugar
1/2 tsp. salt
1 cup strong brewed coffee, warm
1/2 cup light olive oil
1/2 tsp. vanilla extract
1 Tbsp. aged balsamic vinegar
Tip: Quality cocoa ensures rich chocolate flavor. Try Green & Black's organic cocoa-available at gourmet and natural food markets.
Heat the oven to 400 degrees. Lightly coat an 8-inch round cake pan with softened butter. Line bottom with wax paper, coat with butter and dust with all-purpose flour. Set aside. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bow and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture, just until smooth. Pour the batter into the prepared pan and bake in the center rack of the oven until a wooden skewer inserted in the center comes out clean- 25-30 minutes. Cool completely in the pan on a wire rack. Serve with Deep Chocolate Glaze.
Deep Chocolate Glaze
8 oz. Bittersweet chocolate, finely chopped
4 Tbsp. cold unsalted butter
1 Tbsp. corn syrup
1 cup heavy cream, plus 2 Tbsp.
Place the chocolate, butter and corn syrup in a medium-size heatproof bowl. Bring the cream to a boil and pour it over the chocolate. Gently stir, using a whisk, until smooth. Use immediately. (this makes enough for two cakes)