Pucker Up, SWEETIE!
Vinegar is the surprise ingredient in this boozy chocolate cake, a scrumptious last-minute dessert to make for your valentine. Top it with a tangy raspberry sauce for a sweet ’n’ sour treat.
Preheat oven to 350°F. Butter an 8-inch cake pan; line bottom of pan with parchment paper.
In a medium bowl, whisk 1 cup ƃour, 6 Tbsp unsweetened
cocoa powder, ½ tsp baking soda and ¼ tsp kosher salt. In a large bowl, stir 1 cup sugar and 4 Tbsp melted butter until well combined. Stir in 1 large egg, at room temperature. Add your mixture, stirring just until moistened. Stir in ½ cup stout, 1½ tsp
malt vinegar and 1 tsp vanilla eZtract until smooth. Pour into prepared pan. Bake 30 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes. Run a knife around edge to loosen. Invert onto a wire rack and remove parchment; cool completely.
In a blender, combine 1 (6-oz) container raspberries (reserve a few for garnish), 2 Tbsp sugar and 1 tsp balsamic vinegar; puree. Strain through a wne-mesh strainer into a small bowl. Serve cake garnished with whipped cream, if desired, and drizzled with coulis. Serves 6–8.
Chocolate-Stout Vinegar Cake With Raspberry Coulis