- 1 ½ c unbleached white flour
- 1/3 c unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 1 c sugar
- ½ c vegetable oil (corn oil works well)
- 1 c cold water or chilled brewed coffee
- 2 tsp pure vanilla extract
- 2 tbsp cider vinegar
- Chocolate raspberry glaze (recipe follows)
Preheat oven to 375Â°F. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well- blended and smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
Chocolate Raspberry Glaze:
In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 ½ cups chocolate chips and mix thoroughly. In another small saucepan mix 6 ¼ cups jam with 1 tablespoon water and warm over a low flame until the spread liquefies. Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake. Serves 8.