Cider vinegar instead of white in a chocolate cake?

Using cider vinegar instead of white vinegar in a chocolate cake is not recommended. Here's why:

* Flavor: Cider vinegar has a distinct fruity, tangy flavor that can clash with the rich chocolate flavor. It may give your cake an odd, unexpected taste.

* Acidity: While vinegar's acidity is useful in some baking, cider vinegar is generally too acidic for a chocolate cake. It can interfere with the chemical reactions that make the cake rise and create a dense, dry texture.

* Consistency: Cider vinegar's viscosity is different from white vinegar. This can affect the cake's texture, making it uneven or gummy.

Alternatives:

* White vinegar: This is the most common substitute for vinegar in baking. It provides the acidity needed for a good rise and doesn't have a noticeable flavor.

* Buttermilk: This adds a tangy flavor and helps with the cake's texture. You can make your own buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of milk.

* Coffee: This enhances the chocolate flavor and adds moisture.

If you're looking for a specific tangy flavor in your chocolate cake, consider adding a pinch of lemon zest or orange zest to the batter.