Ingredients
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup TAO Olive Oil (e.g. Extra Virgin, Orange Pressato, or Butter Infused)
1/2 cup TAO Balsamic Vinegar (e.g. Traditional, Black Mission Fig, Chocolate di Torino, Raspberry)
2 large eggs
1 cup hot water
1 1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the olive oil, TAO Chocolate di Torino Balsamic Vinegar, and eggs until well combined.
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
Add the hot water and vanilla extract to the batter, and mix until smooth.
Pour the batter into the prepared loaf pan, and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.