Ingredients
Cake
2 cups sugar
1 teaspoon vanilla
1½ cups water
2 tablespoons TAO Amarena Cherry Balsamic Vinegar
2½ cups flour
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
Frosting
2 cups dark chocolate chips
3/4 cup full-fat coconut milk
1 1/4 to 1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions
Cake
Preheat oven to 350° F. Grease a 9 x 13 baking pan.
In a medium mixing bowl, beat Amarena Cherry Balsamic Vinegar and Butter Olive Oil, vanilla, water, and sugar together.
Sift flour, baking soda, and cocoa powder into another bowl. Mix in salt to combine. Slowly beat in dry ingredients to the oil-sugar mixture. Then add vanilla, water, and vinegar. Beat until well-combined.
Spread the batter in an even layer in the baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Frosting
Melt the chocolate in 30-second bursts in the microwave (stirring vigorously between each burst) until the chocolate is mostly melted with some solid pieces still visible. Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.
Then beat in 1 1/4 cups of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth. Reserve in a mixer bowl and chill in the fridge for 20 minutes. Upon removal, give the frosting a quick whiz with the hand beater or mixer. If the frosting isn’t stiff enough, add small amounts of powdered sugar as needed.