Dive into decadence with this dark chocolate delight that gets a mischievous twist from a hint of Cayenne Fused Olive Oil. The deep cocoa richness meets a subtle, fruity olive oil base, while a playful chili spark dances on your tongue. It’s a bold confection that’s as dramatic as a mountain sunset—luxurious, with just enough heat to keep you intrigued.

I N G R E D I E N T S :

• 3/4 cup Rocky Mountain Olive Oil Cayenne Chili Fused Olive Oil
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup strong brewed coffee (cooled)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dark chocolate chunks (optional, for extra texture)

I N S T R U C T I O N S :

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk eggs and sugar until creamy and light. Gradually add the Cayenne Olive Oil and mix until smooth.
3. Stir in cocoa powder until evenly incorporated.
4. Alternately add the sifted flour mix (with baking powder and salt) and cooled coffee, mixing gently. Fold in dark chocolate chunks if using.
5. Pour the batter into the pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
6. Let the cake cool, then serve to enjoy its bold interplay of bittersweet chocolate and subtle heat.