Choc Cake
Chocolate Mousse Cake

Velvety, chocolate-y deliciousness!  This is more mousse than cake and it's easy to make.  


1 cup whole or almond milk

1 tablespoon Espresso or Dark Chocolate Balsamic Vinegar*

Scant 3/4 cup Butter, Unflavored, Blood Orange or Persian Lime Olive Oil 

2 large eggs

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1 tablespoons baking powder

1 1/4 teaspoon salt

1/2 cup boiling coffee or water

Powdered sugar

Preheat the oven to 350 degrees.  Grease and line an 8 inch cake pan with parchment paper.

In a large mixing bowl, whisk the milk and vinegar.  Let sit for 5 minutes.  Thoroughly whisk in the oil, eggs, brown sugar and granulated sugar.

Over the bowl, sift in the flour, cocoa powder, baking powder and salt and mix.  (I use a sieve for sifting.)  Whisk in the boiling coffee.

Pour batter into the prepared cake pan and place the pan in the lower half of the oven.  Bake 55-60 minutes or until well risen and a toothpick comes out clean.  IMPORTANT:  Don't open the oven for at least the first 45 minutes or the cake will sink in the middle.)*

Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.  Sprinkle with powdered sugar.

* If you don't have one of our balsamics on hand, you can use white vinegar instead.


*  My cake looked completely liquid at 48 minutes; wobbly at 52 minutes; and almost set at 55 with a bit of a crackle dome.  I took it out then and it was perfect -- creamy and mousse-like.  So don't panic when it hasn't set right on time.

* I put the cake pan on a baking sheet when I'm ready to put the cake in the oven.  It is easier to control spills and move in and out of the hot oven.