Nana's Chocolate Vinegar Cake
I'm not a fan of cake. Not a birthday cake, not a wedding cake, not frosted, not layered, especially not with sprinkles. I was a kid who would request "double ice cream, no cake" at birthday parties, and you can bet I sat the whole cupcake craze out. But there is one cake that nearly moves me to tears. It's so good I can't resist it. My cake kryptonite: my grandmother's chocolate vinegar cake. As a tradition, she makes one every Fourth of July when she visits us at our lake house in Western New York, and it never survives the day. One year, my brother and I secretly annihilated the entire tin, sliver by sliver, when we were supposed to be on dish duty before dessert. So, now she brings two. What really seals the deal for me is the frosting, a simple mocha number. Nana uses powdered sugar, cocoa, and brewed instant coffee, though I tend to use regular drip-brewed coffee instead, and also stir in additional fresh grounds for an extra oomph. Since I pinched the recipe from her a few years ago, I've made this cake for countless friends' birthdays, and all can attest; it's enough to sway even the biggest cake-haters among us.
I'm not a fan of cake. Not a birthday cake, not a wedding cake, not frosted, not layered, especially not with sprinkles. I was a kid who would request "double ice cream, no cake" at birthday parties, and you can bet I sat the whole cupcake craze out. But there is one cake that nearly moves me to tears. It's so good I can't resist it. My cake kryptonite: my grandmother's chocolate vinegar cake. As a tradition, she makes one every Fourth of July when she visits us at our lake house in Western New York, and it never survives the day. One year, my brother and I secretly annihilated the entire tin, sliver by sliver, when we were supposed to be on dish duty before dessert. So, now she brings two. What really seals the deal for me is the frosting, a simple mocha number. Nana uses powdered sugar, cocoa, and brewed instant coffee, though I tend to use regular drip-brewed coffee instead, and also stir in additional fresh grounds for an extra oomph. Since I pinched the recipe from her a few years ago, I've made this cake for countless friends' birthdays, and all can attest; it's enough to sway even the biggest cake-haters among us.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups water
- 2 cups sugar
- cake
- 1 1/2 cups powdered sugar
- 1/2 cup cocoa
- icing
- 2 1/2 cups flour
- 1/3 cup cocoa
- 3/4 cups unsalted butter room temp
- 2 tablespoons vinegar scant amount, distilled, white
- 1/4 cup unsalted butter room temp
- 1/4 cup coffee brewed
- Carbohydrate 47.9460423440671 g
- Cholesterol 97.6530000412937 mg
- Fat 37.1262076824884 g
- Fiber 0.259883336890139 g
- Protein 0.860697000563959 g
- Saturated Fat 23.4988287766745 g
- Serving Size 1 1 Serving (214g)
- Sodium 11332.6099987829 mg
- Sugar 47.6861590071769 g
- Trans Fat 2.59201196776807 g
- Calories 518 calories
Step-by-step
- Preheat oven to 350F.
- In a medium mixing bowl, beat together butter, sugar, and egg.
- In another bowl, combine flour, baking soda, cocoa powder, and salt. Stir with a fork to combine.
- Slowly add dry ingredients to the butter-sugar mixture and then add vanilla, water, and vinegar. Mix until well combined.
- Grease a 9" X 13" baking tin and spread batter into an even layer.
- Bake for 20-30 minutes, until a toothpick inserted comes out clean.
- Meanwhile, make the frosting. Combine powdered sugar, butter, cocoa, and brewed coffee, plus more fresh grounds if you want to boost the flavor. Adjust to desired taste and consistency.
- Allow cake to cool completely before frosting.
Nana's Chocolate Vinegar Cake: A Family Tradition
For years, I considered myself staunchly anti-cake. Birthdays, weddings, even those adorable mini cupcakes – they all held zero appeal. I was the kid who always opted for double the ice cream and skipped the cake entirely. The very thought of frosting sent shivers down my spine. Sprinkles? Don't even get me started.
But then there's Nana's chocolate vinegar cake. This isn't just any cake; it's a culinary masterpiece, a family heirloom passed down through generations. It's the kind of cake that transcends mere dessert; it's an experience. It's a Fourth of July tradition at our lake house in Western New York, a sweet symphony of chocolate and a hint of tang that always disappears faster than you can say "Happy Independence Day."
The story of this cake is as captivating as its flavor. Every year, Nana, my beloved grandmother, bakes this cake. It's become a ritual, a symbol of family and togetherness. However, this cake's popularity is so immense that it often vanishes before the fireworks even begin! I remember one year, my brother and I, in a moment of youthful rebellion, devoured the entire cake in secret, leaving nothing but an empty tin as evidence of our sugary crime. To avoid future cake-related catastrophes, Nana now wisely brings two cakes.
But what truly sets Nana's chocolate vinegar cake apart is the frosting. It’s a simple mocha frosting, a perfect complement to the cake’s unique flavor profile. Nana’s recipe calls for powdered sugar, cocoa powder, and instant coffee. I’ve added my twist over the years, opting for freshly brewed coffee for a richer, more intense flavor, sometimes even adding extra coffee grounds for an extra boost of caffeine and mocha magic. It's the kind of small detail that makes all the difference, making this a truly personalized creation that still captures Nana's essence.
I've been making this cake for years now. It's a go-to for friend's birthdays and special occasions. More than just a recipe, it’s a connection to my family history, a taste of summer at the lake, and a testament to a love for baking that transcends even my former cake-aversion. The reaction is always the same: disbelief, followed by pure delight. Even the most ardent cake-skeptics find themselves won over by its irresistible charm. It is a testament to how a simple, unassuming ingredient – vinegar – can elevate a cake to something truly extraordinary.
The secret, I believe, lies not just in the ingredients but in the love that goes into its making. Each bite is a reminder of Nana's unwavering dedication to family, to tradition, and, most importantly, to the art of baking. It's a reminder that sometimes the simplest recipes can hold the most profound and heartwarming memories. It’s more than just a cake; it’s a piece of my heart, a tangible link to the happiest of summers, and a legacy that I'm proud to continue.
So, if you're looking for a cake that's both delicious and deeply personal, I highly recommend giving Nana's chocolate vinegar cake a try. It might just change your mind about cake, just like it changed mine. I'm proud to carry on Nana's tradition, and I guarantee it will bring as much joy to your table as it does to mine. It's a reminder that even the most steadfast cake-adversaries can be converted with the right recipe, the right love, and the right memories attached.
