Ingredients

How to make it

  • Preheat the oven to 375 F. Line the base of a 9-inch round spring-form pan with parchment paper.
  • Place water and chocolate in a heavy pot over medium-low heat and stir until chocolate is almost melted. Remove from heat and continue to stir until chocolate is melted and mixture is well combined. Stir in oil and vanilla and set aside.
  • Combine flour, cocoa, sugar, baking soda and salt in a bowl and stir with a fork until uniform. Add liquid mixture to dry ingredients and stir until well combined. Scrape batter into prepared pan.
  • Pour vinegar on top of batter and use a fork to incorporate it into the batter as quickly as possible. There will be pale swirls in the batter from the baking soda and vinegar reacting. Stir just until vinegar is evenly distributed. Bake for 30 to 40 minutes or until a cake tester comes out with a few crumbs on it.
  • Let cake cool in pan. Run a knife around the edge to loosen. Remove sides of pan, carefully invert cake onto a plate, remove bottom of pan and peel off parchment paper. Use another plate to turn cake right side up.
  • Place cake on serving plate and make glaze.
  • Place chocolate, water and corn syrup in a small heavy pot over medium-low heat and stir until chocolate is almost melted. Remove from heat and continue to stir until chocolate is melted and mixture is shiny. Allow to cool for 5 minutes or until it has thickened slightly, and then spoon glaze evenly over top of cake. Serves 8 to 10.

Reviews & Comments 1

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  • coubay 4 years ago
    To make this a truley allergy safe cake you need to use wheat and brown rice free flour, and substitute the vinegar for while and the corn syrup for mollases or golden syrup, all of these are bad for Fructose Malabsorption sufferers and the normal flour is bad for those with Celiacs or Gluten Intollerance or wheat allergy. Hope this advice helps those who need a 100% safe cake.
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