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Nana and Vinegar Chocolate Cake
Ingredients
  • The Cake:
  • 1 1/2 C. King Arthur Unbleached All-Purpose Flour
  • 1 C. sugar
  • 1/4 C. Dutch-process cocoa
  • 1/2 t. salt
  • 1/2 t. espresso powder optional
  • 1 t. baking soda
  • 1 t. vanilla extract
  • 1 T. vinegar cider
  • 1/3 C. vegetable oil
  • 1 C. cold water
  • Icing:
  • 1/1/2 C. semisweet chocolate chips
  • 1/2 C. half and half
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 8 inch square baking dish.
  2. Combine all the dry ingredients in a large bowl and whisk until all ingredients are well-mixed. Set aside.
  3. Combine all the wet ingredients in a bowl and whisk to combine.
  4. Add the wet ingredients to the bowl of dry ingredients and stir to combine. Pour the batter into your prepared pan.
  5. Bake for 30-35 minutes until the cake is done. When it is done, you will be able to insert a toothpick into the center of the cake and the toothpick will come out clean. Set the cake aside to cool.
  6. While the cake is cooling, heat the half and half until it is simmering. Put the semisweet chocolate chips in a glass bowl and pour the heated half and half over the chocolate. Let the mixture sit for about five minutes (until the chocolate is pretty much melted). Whisk the chocolate and the half and half together until the mixture becomes thick and glossy. Pour the frosting over the cake (in the pan) and use a spatula to spread the frosting across the surface of the cake.
  7. Chill the frosted cake in the refrigerator briefly to set the frosting. Serve.