Chocolate Chipotle Cake


  • 1 C & 1/2 T Unsweetened Cocoa
  • 2 3/4 C Flour
  • 1/4 C White Sugar
  • 1 C Brown Sugar, light brown, packed
  • 1 T Cinnamon
  • 2 t Baking soda
  • 1/2 t Cayenne pepper
  • 1/2 t Salt
  • 2 C 2% Milk or Almond Milk
  • 1/2 C The Olive Grove’s mild Super Premium Evoo, such as Arbosana, Ayvalik or Arbequina
  • 1/2 C The Olive Grove’s Chipotle Olive Oil
  • 2 Eggs, large
  • 3 T The Olive Grove’s Espresso Balsamic Vinegar
  • Powdered Sugar


Preheat oven to 350. Spray two 8-inch cake pans and dust with 1/4 T cocoa in each. Discard excess cocoa.  Whisk remaining cocoa, flour, sugars, cinnamon, baking soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and balsamic. Whisk until smooth. Pour into pans, dividing batter evenly. Bake about 40-45 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes. Remove cakes from pans and let cool completely. Sift with powdered sugar and serve!