Six Minute Chocolate Cake with Chocolate-Balsamic Glaze

Six Minute Chocolate Cake 1
It’s my husband’s birthday so I baked him a cake. Happy Birthday Hunna! We celebrated a little yesterday and enjoyed this lovely chocolate creation from the Moosewood Restaurant Cooks at Home cookbook. The glaze recipe is something I threw together. The cake itself is actually vegan and it’s fabulous.

I wanted a sturdy cake so I could slather it with chocolate-balsamic glaze, macerated strawberries and mascarpone whipped cream. I heard this cake was amazing and it made one 8″ cake, which is exactly what I wanted. It’s a great choice if you are going to be layering or decorating. It’s not crumby like other moist cakes, which can be a nightmare when you are frosting with a light colored icing.

As far as the six minute thing…that’s prep time and it probably took me 10 minutes, however, I’m easily distracted in the kitchen. The best part is…no mixer is needed, just stir and your’re done. Who doesn’t love that.

My husband could not believe this cake didn’t have eggs, you would never know. And I love that it baked flat across the top instead of having the “puffy middle” most cakes get.  

I macerated the strawberries in a little balsamic and sugar to pair with the glaze. And I made mascarpone whipped cream with vanilla bean paste (which I love), but you can use vanilla extract as well. I just think the paste gives an edge in taste and I love seeing the speckles of vanilla bean throughout.

Print Recipe

Six Minute Chocolate Cake with Chocolate-Balsamic Icing

Recipe from: Moosewood Restaurant Cooks at Home & Noble Pig | Serves: serves 8

Ingredients

For the cake:

  • cooking spray
  • 1-1/2 cups unbleached all-purpose flour
  • 1/3 cup unsweetened cocoa powder (more for dusting)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup brewed coffee or cold water (I used coffee for a richer taste)
  • 2 teaspoons vanilla extract
  • 2 Tablespoons white vinegar

For the strawberries:

  • 16 ounces fresh strawberries, hulled and sliced
  • 1 Tablespoon sugar
  • 1 Tablespoon balsamic vinegar

For the glaze:

  • 2/3 cup balsamic vinegar
  • 3 Tablespoons sugar
  • 1.5 ounces bittersweet chocolate bar, chopped

For the mascarpone whipped cream:

  • 1/4 cup mascarpone
  • 1/2 cup heavy cream
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract

Directions

  • Preheat oven to 375 degrees F. Prepare one 8" round pan by spraying with cooking spray and dusting with cocoa, tapping out any excess.
  • Sift together the flour, cocoa, baking soda, salt and sugar. Don't skip the sifting part, this recipe needs it. The next part is easiest to do in a 2-cup measuring cup...measure and mix together the oil, coffee (or water) and vanilla. Pour this into the flour mixture and mix batter with a rubber spatula.
  • When batter is smooth add vinegar and stir quickly, the vinegar will activate the baking soda. Pour the batter into the cake pan and bake for 30 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
  • For the strawberries, mix together strawberries, balsamic vinegar and sugar in a bowl. Set aside.
  • For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted; cool slightly.
  • For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla. Whip until thick.
  • Serve each piece with glaze, strawberries and whipped cream. You can also pour the glaze over the top of the cake as I did in the first picture.

Six Minute Chocolate Cake with Chocolate Balsamic Icing
My husband’s favorite cake is actually carrot cake. I have made it many times over the years. It was time for a change.

Happy Birthday, it’s going to be a great day! I love you…and look forward to our continuing adventures! You are the best.

One Year Ago: Noble Pig’s Chocolate-Pinot Noir Fondue
Two Years Ago: Superbowl Sweet and Savory Wings
Three Years Ago: For My Hunster…
Four Years Ago: To My Hunna…

 

Post a Comment

17 Comments

  1. Ooh, perfectly simple looking cake and I’m in love with the balsamic glaze. Going to have to try this one. My husband hates frosting, the big, thick, creamy kind, but likes a good chocolate cake–glaze is perfect.

  2. leslie 2

    Ohhh. A good chocolate cake is a MUST HAVE. Love the glaze!

  3. I am definitely going to try this – and probably soon since I have been craving chocolate AND cake… Mmm.

  4. This recipe couldn’t have come at a better time! My husband and I just went vegan (all of 10 days ago) and we are hosting a small event this week and were wondering what we would do for dessert. You just took care of that for me!

  5. That glaze just sets this cake over the top! This looks awesome!

  6. rani 6

    Yum! This is awesome!!!!! Thanks for the recipe!

  7. Vegan chocolate cake! What more could you ask more. This is amazing!

  8. Kim in MD 8

    Happy Birthday to your husband! That is one gorgeous cake, Cathy. Like your husband, I am very surprised that it doesn’t contain eggs!

  9. 6 min, 10 min, either sounds good to me! love a quick dessert!

  10. Oh my goodness, that looks wonderful. I’m so craving chocolate, thank goodness it works with my New Year resolution to eat more chocolate. :)
    ~Caroline

  11. Jackie 13

    This is my new favorite cake. It is so easy and so darn good. I could just eat the cake all by itself. But then you add that fabulous balsamic chocolate glaze and it gives the flavor a whole new dimension. Then you add those lovely macerated strawberries and the level of flavor increases. Sadly I had no Marscapone so I didn’t have the whipped cream. But when I make it next week I will be sure to add that. Amazing flavors!!!!!

  12. Maynard Mob 14

    Hmmm. Now we are wondering if we can sub almond flour and get rid of the gluten to make this allergen free….sans the whipped cream..lol

  13. Cathy P 15

    I have been making this recipe, doubled, for years and years and years, and this cake has NEVER failed me. They should call it NO FAIL CHOCOLATE CAKE! I love love love the addition of Balsamic glaze and macerated Strawberries and cream topping you’ve added! I will def try that with it. I’m always looking for things to “change it up” but NEVER will I use any other chocolate cake recipe!! Thanks for your “TWIST” on an old favorite!

  14. ooo that chocolate, that chocolate! I can’t get over that!

  15. That’s gorgeous! I’ll be making it for sure.

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