My initial plan was to top this cake with mousse as in the original recipe and enclose in a chocolate collar, then due to limited time & resources, it was changed to topping with ganache and finally that also didn’t happen and ended up sprinkling some powdered sugar.
This made the cake a simpler but nevertheless a scrumptious version. I must say I didn’t regret it.
It is worthy of being touted as the best cake I made.
Also I got a chance to practice ‘freezing motion’ shots with sprinkling of sugar.
1/3 cup of vegetable oil, you can use olive or coconut oil too
2 teaspoons of white vinegar
¾ cup of red wine
2-4 tablespoon of milk (if required, please see notes)
Preheat the oven to 190 C. Grease and line a 9-inch spring-form pan or 8-inch square pan.
Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup measuring cup or small bowl, measure and mix together the oil, wine, coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. The batter may look curdled as the baking soda and vinegar react. Don’t worry, it is normal. Stir just until the vinegar is evenly distributed throughout the batter.
Pour it into the prepared pan and put it in the oven right away. Bake for 30 minutes and allow to cool in the pan.
Remove and sprinkle with powdered sugar when ready to serve.
You can make it vegan by using coconut oil, and other vegan substitutes.
I found the batter to be very dry so I added 2 tablespoon of milk.
You can mix the dry ingredients in prepared baking pan and add liquid mixture. But I prefer preparing separately and pouring in the baking dish.
Coffee is added to intensify the chocolate flavour. It is a practice which I have been doing quiteregularlynow.
The cake is very fragile and tends to break easily. I recommend allowing it to cool in the pan completely and using a spring form pan. Also if you plan to serve it on a separate dish, then I suggest lining it too.