Shrubi-fied Chocolate Cake


πŸ’ž 3 cups unbleached all-purpose flour

πŸ’žΒ 2/3 cup unsweetened cocoa powder

πŸ’žΒ 2 teaspoons baking soda

πŸ’žΒ 1 teaspoon kosher salt

πŸ’žΒ Β½ teaspoon ground cloves

πŸ’žΒ 2 cups granulated sugar

πŸ’žΒ 4 teaspoons instant espresso powder

πŸ’žΒ 4 teaspoons pure vanilla extract

πŸ’žΒ 1/4 cup Urban Pharm Pear, Clove, Clove and Turmeric shrub


-Preheat the oven to 375. Brush, or use a paper towel to spread the oil around two 8-inch round cake pans.

-Sift flour, cocoa, baking soda, salt, ground cloves, and granulated sugar into a large bowl.

-In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla.

-Whisk wet ingredients into dry mixture until well incorporated.

-Quickly whisk in vinegar.

-Divide batter between prepared pans.

-Bake until a tester inserted into centers comes out clean, about 35 minutes.

-Let cool for 10 minutes, then invert cakes onto a wire rack and let cool completely.

Serve naked, sprinkled with confectioners’ sugar, alongside dollops of whipped cream and/or our Apple-Pear Compote.


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