An Heirloom Vinegar Cake

Let me be clear: I'm not a fan of cake. Not on a birthday, not at a wedding, not frosted, especially not with sprinkles. I was the kid who would request "ice cream, hold the cake" at birthday parties, and I certainly never got swept up in the whole cupcake craze. BUT, there is one cake that I've been known to down by the forkful, despite my cake-hating claims -- that being my grandma's chocolate vinegar cake. Tradition holds her to making one every Fourth of July when she visits us at our lake house, and it never survives the day. One year my brother and I annihilated the entire tin when we were supposed to be cleaning dishes before dessert. So now she brings two. 

I'll admit there is something odd-sounding about a dessert with vinegar in its name, but it is that single ingredient that upholds the science of its baking. Fundamentally, the recipe includes the essentials for a classic chocolate cake: butter, sugar, cocoa, flour, vanilla, water, salt, baking powder, and a single egg... but then it introduces a suspicious ingredient -- the secret weapon -- distilled white vinegar. It is not for flavor, but for its reactive nature that vinegar is involved. The exchange between the vinegar and baking powder makes for a cake that is exceptionally airy and moist compared to others. (It's a genius baking technique that was adopted during the Great Depression-era when ingredients like milk, butter and eggs were scarce and expensive). It has since become a timeless heirloom recipe. Nana cloaks hers in a mocha frosting -- simply powdered sugar, cocoa, and brewed (instant) coffee -- I used regular drip-brewed coffee, and stirred in additional fresh grounds to boost the flavor. It's enough to make even the cake-opposed among us swoon. 

NANA'S CHOCOLATE VINEGAR CAKE

[WITH MOCHA FROSTING]

3/4 cup butter

2 cups sugar

1 egg

2 1/2 cups flour

1 tsp baking soda

1/2 cup cocoa powder

1/2 tsp salt

1 tsp vanilla

1 1/2 cups water

2 scant Tbsp vinegar

***

1 1/2 cups powdered sugar

1/4 cup unsalted butter

1/3 cup cocoa powder

1/4 cup brewed coffee

ground coffee, to taste 

1. Preheat oven to 350 dg F. In a medium mixing bowl, beat together butter, sugar and 1 egg. In another bowl combine flour, baking soda, cocoa powder and salt. Stir with a fork to combine. Slowly add dry ingredients to the sugar mixture and then add water, vanilla and vinegar. Mix until well-combined. 

2. Grease a 9"x13" baking tin and spread batter into an even layer. Bake for 20-30 minutes until toothpick emerges clean. 

3. Meanwhile, combine powdered sugar, softened butter, cocoa, and brewed coffee (plus more fresh grounds if you want to boost the flavor. Adjust to desired taste and consistency. (Add more sugar if too wet, more coffee if too dry, etc.)

4. Allow cake to cool completely before frosting.