Ingredients
For the cake:
1½ cups white flour (180 grams)
1 cup sugar (200 grams)
¼ cup unsweetened cocoa powder (about 21 grams)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon instant coffee powder, optional
1 cup water (about 240 ml)
⅓ cup canola or other vegetable oil (about 80 ml)
1 tablespoon white vinegar or apple cider vinegar
1 teaspoon vanilla extract
For the pareve chocolate glaze:
250 grams pareve dark chocolate
⅓ cup cold brewed black coffee or water (about 80 ml)
Directions
Preheat your oven to 175°C (350°F), top and bottom heat. Grease a round 23 cm pan or a 20×20 cm square pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, salt and instant coffee if using. In a separate bowl, mix the water, oil, vinegar and vanilla extract.
Pour the wet ingredients into the dry and stir by hand with a whisk just until you have a smooth batter with no lumps of flour. Transfer to the prepared pan.
Bake for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Do not overbake, the cake stays moist only if you pull it on time.
Let the cake cool completely before glazing.
For the glaze, gently melt the chocolate with the coffee or water in the microwave in short pulses, stirring between each round, until smooth. You can also melt it over a double boiler.
Pour the glaze over the cooled cake and spread gently until the top is covered. Let it set before slicing.
The small secret of the cake
The vinegar and baking soda react with each other and create gas bubbles that help the cake rise even without eggs. The vinegar should not be noticeable in the taste after baking.
Shabbos tip: You can bake the cake on Thursday, cool it thoroughly and store it covered. It keeps well for several days at cool room temperature. In very warm weather, refrigerate and take it out shortly before serving.
B'teavon and Shabbat shalom!
Did you like it? Did you make it? Do you have tips? Share in the comments!
