Chocolate Chipotle Cake

Posted by in Recipes on Sep 13, 2012 . .

1 C. plus ½ tsp Unsweetened Cocoa
2¾ cups flour
1/4 cup Granulated Sugar
1 C. Packed Light Brown Sugar
1 T. Cinnamon
2 t. Baking Soda
½ t.Cayenne Pepper
½ t. Salt
2 C. Lowfat Milk
½ C. Olive Cart South Haven/SJ Blend Olive Oil
½ C. Olive Cart Chipotle Olive Oil OR Olive Cart Chipotle Avocado Oil
2 large eggs
3 T. Olive Chocolate Marhmallow Balsamic Vinegar
Powdered Sugar

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 Chocolate Sensation Balsamic Vinegar with cocoa and spread glaze over cakes. Or substitute Olive Cart Chocolate Rasberry Balsamic Vinegar and mix with cocoa and glaze


Last update: May 02, 2019
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