Spicy Chocolate Cake
1 1/2 C. flour
1 C. sugar
1/2 C. unsweetened cocoa
2 tsp. cinnamon
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
Glaze
1 C. confectioners sugar
1/2 C. cocoa
6 Tbsp. water
10 small, fresh strawberries
Directions:
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