Chocolate Chipotle Cake
1 cup plus ½ tsp unsweetened cocoa
2 ¾ cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap® Cinnamon
2 teaspoon baking soda
½ teaspoon The Olive Tap® Cayenne Pepper
½ teaspoon salt
2 cups lowfat milk
½ cup mild olive oil such as The Olive Tap®’s Arbequina or Mission
½ cup The Olive Tap® Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap® Dark Chocolate Balsamic Vinegar
1. Preheat oven to 350◦. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.
*Recipe and image courtesy of The Olive Tap®.*