Vegetarian: Chocolate Cake 10 by Recipe Cottage

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	Chocolate Cake 10

		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.