Chocolate vinegar cake with sour cherry compote
- October 2014
- Serves 8
- Hands-on time 45 min, oven time 35-40 min
Chocolate vinegar cake? We know what you’re thinking. But this cake tastes neither sour nor of vinegar. All the vinegar does is react with the bicarb to make the cake rise. The result is moist and chocolatey, and with its cherry topping it’s a real looker too.
- 25g (11.9g saturated)
- 56.9g (40.2g sugars)
- 90ml sunflower oil, plus extra for greasing
- 175g plain flour
- 225g caster sugar
- 50g unsweetened cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 250ml warm water
- 1 tbsp Artisan Malt Vinegar (or use regular malt vinegar with a good splash of balsamic)
- 2 tsp vanilla extract
For the topping
- 300g cherry compote from a jar
- 1-2 tsp arrowroot (see Know-how)
- 125g mascarpone (we like Galbani)
- 2 tbsp milk, if needed
- 125ml double cream
- 25g icing sugar
- ½ tsp vanilla bean paste
- Heat the oven to 180°C/fan160°C/gas 4. Lightly grease a 5cm deep, 20cm diameter loose-bottomed cake tin; line the base with baking paper.
- Sift the flour, sugar, cocoa, bicarb and salt into a large mixing bowl. Make a well in the centre and add the oil, warm water, vinegar and vanilla extract, then whisk together.
- Pour the batter into the prepared tin and bake for 35-40 minutes. (Cover the top with foil if it’s getting too brown.) The cake is done when a skewer pushed into the centre comes away clean. Remove from the oven and leave to cool in the tin.
- Meanwhile, for the topping, tip the cherry compote into a sieve set over a bowl and leave to drain. Measure the juice, then pour into a small pan and bring to the boil. Allow 1 tsp arrowroot per 125ml of juice, mixing it with 1-2 tsp cold water. Stir into the boiling juice and simmer for 30 seconds or until thick and clear. Pour back into the bowl and leave to cool, then stir in the drained cherries.
- In a bowl, beat the mascarpone until smooth. If it’s very stiff, add the milk. Pour the cream into another mixing bowl, add the icing sugar and vanilla, then whisk until it begins to form soft peaks. Add the mascarpone and whisk until stiff.
- To serve, run a round-bladed knife around the edge of the tin, remove the cake, peel off the paper and sit on a serving plate. Spread the mascarpone cream over, then spoon the cherry compote over to serve.
The untopped cake will keep for up to 3 days, well wrapped, in a cool, dry place.
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