Directions:
Heat the oven to 350 degrees. Butter an 10-inch round pan and lightly dust with flour.
In a large bowl, mix together your dry ingredients: cake flour, dark chocolate cocoa, baking soda, and fine kosher salt. Set that aside. Be sure to spoon in flour/cocoa and level.
In the stand mixer with paddle attachment add: white sugar, olive oil, vanilla, and balsamic vinegar. Mix for 2 minutes. Then add in flour mixture and mix until smooth. Last add, 1 cup of freshly brewed strong coffee. Optional, To give the cake some texture add chocolate chips – dark chocolate chips or bittersweet chocolate chips.
Pour the batter into the 10 inch round, and place in middle of oven. Let it bake about 25 minutes or until a toothpick comes out dry, oven temperatures can vary.
Let it cool on a cooling rack for 20 minutes. I like to serve this with a little powdered sugar. Simple and delicious! Or you may ice with a homemade or store-bought icing.
Dark Chocolate Cupcakes
I have made this recipe but doubled it and made 24 cupcakes. The oven temperature is the same, but cooking time is roughly 20 minutes or until a toothpick comes out clean or the top of the muffin has a little spring to it. Also, use a brightly colored foil cupcake holder which will hold up great and has a nice bold color.
This was a double layer cake I made. In the center I put a marshmallow icing.
I heated about 15 medium sized marshmallows in a pot, and I put the pot inside a larger pot filled with boiling water. I added about 3 tablespoons of butter, and stirred the marshmallows until they melted. Then, once slightly cooled, I added the marshmallow filling between the two cake layers. You can use a double boiler as well. A little trick is to heat up each slice for a few seconds in the microwave so the marshmallow icing melts and oozes over the sides of the cake.