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Chocolate vinegar cake


Chocolate Ganache

  • 1 cup (8 oz) semi-sweet chocolate, in small pieces
  • 1 cup heavy cream or whipping cream

Chocolate Vinegar Cake

  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups water
  • 3/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons white vinegar


Chocolate Ganache

  1. Place the chocolate pieces in a medium heatproof bowl. 
  2. Heat the heavy cream/ whipping cream, in a small pan over medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan). 
  3. Remove the cream from the heat and gently pour over the chocolate pieces in the bowl. Leave to rest for five minutes.
  4. After five minutes, gently stir the chocolate/cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in colour. 
  5. Once fully smooth and uniform in colour, set aside and leave to fully cool before spreading (usually takes about two hours at room temperature). The mixture will thicken to spreadable consistency after this time. Set aside for assembly. 

Chocolate Vinegar Cake 

  1. Preheat your oven to 350°F. 
  2. Prepare a nine-inch by 12-inch baking pan by greasing and lining with baking parchment. 
  3. In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
  4. Whisk until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth. 
  5. Pout into your prepared pan. If needed gently tilt the pan to allow the cake batter to flow into the corners. 
  6. Bake in your preheated oven for between 20 to 25 minutes or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven and allow it to cool in t’s tin for five minutes on a rack. 
  7. After allowing it to cool for five minutes, invert the cake onto a cooling rack lined with baking parchment 
  8. Remove the tin and lining baking parchment paper and allow the cake to cool fully below finishing with your chocolate ganache topping. 

Assemble and Serve 

  1. Once your cake has fully cooled, pour your chocolate ganache topping over the surface and spread with an offset spatula to cover the cake. 
  2. Slice however you like and enjoy!


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