Spicy Chocolate Cake


1 1/2 C. flour 

1 C. sugar 

1/2 C. unsweetened cocoa 

2 tsp. cinnamon 

1 tsp. baking soda 

1 tsp. cayenne pepper 

1/4 tsp. salt 

1 C. cold water 

1/4 C. Liquid Gold Chipotle olive oil 

2 Tbsp. Liquid Gold Vanilla Balsamic Vinegar



1 C. confectioners sugar 

1/2 C. cocoa 

6 Tbsp. water 

10 small, fresh strawberries



Heat oven 350°F. Lightly coat an 8-inch round cake pan with olive oil and flour.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick
inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.

When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

 8 Servings


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