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Six Minute Chocolate cake

1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar (or sucanat)
1/2 cup vegetable oil
1 cup cold brewed coffee (or water)
2 teaspoons vanilla extract
2 tablespoons vinegar

1/2 pound bittersweet chocolate
3/4 cup hot water
1/2 teaspoon pure vanilla extract

Preheat oven to 375 degrees Fahrenheit

Sift together flour, cocoa, baking soda, salt and sugar into an
ungreased 8 inch square or 9 inch round cake pan. In a 2-cup
measuring cup, measure and mix together the oil, water and vanilla.
pour liquids into the baking pan and mix the batter with a fork or
a small whisk. When the batter is smooth, add the vinegar and stir
quickly. There will be pale swirls in the batter where the baking
soda and vinegar are reacting. Stir just until the vinegar is
even distributed throughout the batter. Bake for 25 to 30 minutes.
Set the cake aside to cool, and it you choose to make the glaze,
reset the oven to 300 degrees.

Melt chocolate in a small oven proof bowl or heavy skillet in the
oven for about 15 minutes. Stir the hot liquid and vanilla into
the chocolate until smooth. Spoon glaze over the cooled cake.
Refrigerate glazed cake for al least 30 minutes before serving.

Note: I like to carefully slice the cake layer into two and spread
the bottom half with raspberry or apricot jam, replace the top
and then add the glaze.


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