DARK CHOCOLATE BALSAMIC BUTTER CAKE WITH

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Set the dry ingredients aside.

In a large bowl, whisk together the eggs, olive oil, vanilla extract, and water until the mixture is well combined. Sift the dry ingredients over the wet and whisk the mixture until it’s smooth. Distribute the batter evenly in a 6-inch cake pan and bake for 35 – 40 minutes, until the center of the cake is fully cooked.

Remove the cake from the oven and allow it to cool in the pan for 5-10 minutes. Remove the cake from the pan and set on a cooling rack. Once cooled, decorate with marshmallow topping, drizzle the Dark Chocolate Balsamic Vinegar on top, and sift powdered sugar for an extra sweet snowy effect.

MARSHMALLOW POPCORN
Heat olive oil in a large pan on the stove. Once heated, add popcorn kernels, and cover. Take off the stove once all kernels have popped. Set aside. In a different pan, combine corn syrup, vanilla, salt, butter olive oil, and marshmallows. Bring mixture to a slight boil where the mixture is melted. Once melted, pour the cooked popcorn into the marshmallow mixture, carefully stirring until all popcorn is equally coated.

Let mixture cool for a few minutes until you can touch it without burning your fingers. Then, quickly shape the popcorn into 1–2 inch balls before the mixture completely hardens. Butter your hands/fingers or use a glove to keep the popcorn mixture from sticking to you too much!

Set popcorn balls aside and use as decoration on the chocolate cake or as a fun and tasty snack.