Lenten cocoa cake with pomegrante balsamic cream

Ingredients

3 cups self-rising flour

6 tbsp cocoa

2 cups sugar

2 tubes of powdered vanilla

1 tsp baking soda

2 tbsp vinegar

1 tbsp balsamic cream with pomegranate

10 tbsp sunflower oil

2 cups water

1 tsp orange zest

cocoa (for sprinkling)

caster sugar (for garnish)

Execution

Mix the pomegranate balsamic cream with the vinegar. Then mix the water, sunflower oil and reduced pomegranate balsamic vinegar in a bowl. Add the sugar, cocoa, sift in the self-rising flour, add the contents of the powdered vanilla tubes, baking soda and orange zest, and mix. Oil a baking tin with sunflower oil, sprinkle cocoa powder and pour in the cake mixture. Bake at 180ºc in a preheated oven for 45 minutes.