Chocolate cake with vinegar? We know what you’re thinking. But this cake doesn’t taste sour, nor does it taste like vinegar. All the vinegar does is react with the baking soda to make the cake rise. The result is moist and chocolaty, and with the cherry filling it’s also very pretty.
Moist and fluffy without the slightest hint of vinegar, this chocolate cake uses the reaction of the vinegar with the baking soda to create the perfect cake texture. The rich chocolate flavor makes this cake the perfect dessert.
•11/2 cups all- purpose flour
•1 cup sugar
•1 teaspoon baking soda
•1/2 teaspoon salt
•3 tablespoons cocoa, plus more for dusting cake
•1 tablespoon vinegar
•1 tablespoon vanilla extract
•1 cup warm water
•6 tablespoons vegetable oil
1. Preheat oven to 350F.
2. Mix dry ingredients together. Make a well in dry ingredients and add wet ingredients. Mix well. If the batter isn’t very loose, add just a bit more warm water, 1 tablespoon at a time, until you get a thin batter. This will make a very moist cake.
3. Pour into an 8- or 9-inch square pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cook and dust with cocoa. Serves 16.