Six Minute Chocolate Cake with Chocolate Balsamic Icing

Preheat oven to 375 degrees F. Prepare one 8" round pan by oiling the pan and dusting with cocoa, tapping out any excess.

Sift together the flour, cocoa, baking soda, salt and sugar. Don't skip the sifting part, this recipe needs it. The next part is easiest to do in a 2-cup measuring cup...measure and mix together the oil, coffee (or water) and vanilla. Pour this into the flour mixture and mix batter with a rubber spatula.

When batter is smooth add vinegar and stir quickly, the vinegar will activate the baking soda. Pour the batter into the cake pan and bake for 30 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

For the strawberries, mix together strawberries, balsamic vinegar and sugar in a bowl. Set aside.

For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted; cool slightly.

For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla. Whip until thick.

Serve each piece with glaze, strawberries and whipped cream.