By Chef Lippe
One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).
Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.
Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake
2 cups water
2 Tablespoons Balsamic vinegar
½ cup Grapeseed Oil
1 Tablespoon vanilla
3 cups flour
2 cups sugar
2/3 cup unsweetened powdered chocolate
2 teaspoons baking soda
1 teaspoon salt
Sift dry ingredients together.
Blend wet ingredients.
Slowly blend the wet and dry together
Bake 1 hour at 350 F
Let cool and serve with Strawberry Whipped Cream (below)
Fresh Strawberry Whipped Cream
1 1/2 cups strawberries, plus more for garnish
1/3 cup sugar
2 Tablespoons balsamic vinegar
1 vanilla bean, split lengthwise and seeds scraped
2 1/4 cups heavy cream, divided
12 ounces high quality, bittersweet chocolate
2 Tablespoons powdered sugar
Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.
Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.
In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.
Top cake with desired amount of strawberry whipped cream.
Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.