Chocolate Cake Drizzled with Coconut Balsamic
1 1/2 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
1 c. sugar
2 large eggs, beaten
5 T The Tasteful Olive mild extra virgin olive oil
1 . cold water
1 t. vanilla extract
1 c. + 1 T. The Tasteful Olive Coconut white balsamic vinegar, divided
Heat oven to 350. Oil and flour a 9x9 pan and set aside. In a medium bowl place flour, cocoa powder, baking soda, and salt and whisk to combine. Set aside. In a large bowl, combine sugar, eggs, olive oil, water, vanilla, and 1 T. coconut balsamic. Add the dry ingredients to the wet, stir to combine, and pour into the prepared pan. Bake 25-35 min. Use toothpick test to determine doneness.
While the cake is baking, pour 1 c. coconut balsamic into a small saucepan. Bring to a boil, reduce to a simmer, and simmer until it has reduced by half. Set aside to cool. Serve coconut balsamic reduction over individual servings.
Recipe by Tim Hall
