Six Minute Chocolate Cake
|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold water/Brewed coffee||1 Cup (16 tbs)|
|Bittersweet chocolate||1⁄2 Pound|
|Hot water/Milk /half-and-half||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1⁄2 Teaspoon|
To make the cake, preheat the oven to 375Â°.
Sift together the flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square or a 9-inch round baking pan.
In a 2-cup measuring cup, measure and mix together the oil, water or coffee, and vanilla.
Pour the liquid ingredients intothe baking pan and mix the batter with a fork or a small whisk.
When the batter is smooth, add the vinegar and stir quickly.
There will be pale swirls in the batter where the baking soda and the vinegar are reacting.
Stir just until the vinegar is evenly distributed throughout the batter.
Bake for 25 to 30 minutes.
Set the cake aside to cool, and if you choose to make the glaze, reset the oven to 300Â°.
For the glaze, melt the chocolate in a small ovenproof bowl or heavy skillet in the oven for about 15 minutes.
Stir the hot liquid and the vanilla into the chocolate until smooth.
Spoon the glaze over the