Cocoa powder and bittersweet chocolate drive this fudgy crumb, sweetened with maple syrup and maple crystals, with a splash of balsamic vinegar whisked into the almond milk batter before it bakes in a cocoa-dusted pan.
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Heat oven to 350°F (300°F in convection). Oil one 8-inch cake pan. Dust pan with 2 teaspoons of cocoa powder. Line bottom of pan with parchment paper.
Sift together dry ingredients in medium bowl and whisk to combine. Set aside.
In separate bowl, whisk together wet ingredients and pour into dry. Mix well.
Add finely chopped chocolate and mix to combine. Pour batter into prepared pan.
35-40 minutes until cake is springy to touch and pulls away from sides.
Cool in pan on wire rack 10-15 minutes . Remove from pan and completely cool on rack.
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