Chocolate Buttermilk Cake
1 c. strong coffee, hot
3/4 c. cocoa powder
1 3/4 c. all-purpose flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 c. sugar
1 scant cup whole milk, warm
2 T. The Tasteful Olive Apricot white balsamic vinegar
1/2 c. The Tasteful Olive mild extra virgin olive oil
2 large eggs
1 T. vanilla extract
Preheat oven to 350. Prepare two 8-inch cake pans by lining with parchment paper. In a medium bowl, combine hot coffee and cocoa powder to create a paste. In large mixing bowl, combine flour, baking powder, soda, salt and sugar and mix well. In a medium bowl, combine warm milk and balsamic vinegar and let sit. Meanwhile, stir olive oil into flour mixture gently to combine. Add eggs, one at a time, to combine, then add all remaining ingredients including cocoa powder mixture. Stir until smooth; divide into cake pans. Bake for 30-40 minutes, or until cake pulls away slightly from the sides and an inserted skewer comes out clean. Let cool for 10 minutes and then turn out of the tin to let cool completely on a rack. Use as a layer cake.
Recipe by Chef Kolika Kirk
