This coffee flavored chocolate cake was served at the Second Saturday Farmers Market in February 2011.  It's a modern day version of the old-fashioned vinegar cake.  An * following an ingredient indicates it was grown/produced locally. Preheat oven to 350 degrees. Brew a pot of good coffee.  Enjoy some but reserve enough for the cake. 1 stick butter *     Melt.     Use some to butter a 6 cup jumbo size or 12 cup regular size non-stick muffin pan.     Reserve remainder of the butter for the cake batter. 1-1/2 cups whole wheat pastry flour * 1/4 teaspoon salt 2 tablespoons cocoa 1 teaspoon baking soda     Sift together into a large bowl. 1 tablespoon finely ground coffee (ours was locally roasted *)     Whisk into flour.     Make 3 indentations in flour mix. 1 tablespoon cider vinegar     Pour into one hole. 1 teaspoon vanilla     Pour into another hole. Melted butter *     Pour reserved butter into remaining hole.  (Don't worry if it spills over.) 3/4 cup maple syrup * 3/4 cup strong coffee (some of that great locally roasted coffee *), any temperature     Combine syrup & coffee.     Pour over other ingredients and whisk a few times to get out the lumps.  Batter will be thin.     Divide among muffin cups.     Bake for 20 minutes or until toothpick comes out clean.     Cool 10 minutes, then remove cakes from pan and cool on rack. Heavy cream *     Whip until thick. Maple sugar *     Add enough to sweeten the cream to your liking. Raspberry syrup * Serve the cakes at room temperature with a big dollop of whipped cream and a drizzle of raspberry syrup. (Note: If you are caffeine sensitive, make your cake with decaffeinated coffee.)