Dark Chocolate Balsamic Red Velvet Cake


2 Tbsp. unsweetened cocoa powder
2 oz. red food coloring
1 c. buttermilk
1 tsp. salt
1 tsp. vanilla extract
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 tsp. baking soda

3 tsp. Chocolate Balsamic
1 c. milk
5 Tbsp. all-purpose flour
1 c. white sugar
1 c. butter
1 tsp. vanilla extract


Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).

Make a paste of cocoa and food coloring. Set aside. Combine the buttermilk, salt and 1 tsp vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.

Refrigerate until ready to serve.

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