Mexican Chocolate Cayenne Cake with Absinthe Orange Cocoa Flood Glaze 

This is a magic cake. Super easy, super delicious. It already vegan and can easily be made gluten free. No matter how you make it, it's gonna be great. 


1 1/2 cups of flour - we used rice flour in this one, but we've used regular flour too
1/2 cup of unsweetened dark cocoa - use the best quality you can find
2 tsp cinnamon
1 tsp baking soda
1/4 tsp cayenne powder
1/4 tsp salt
1 cup cold water
1/4 cup oil
1 TB balsamic vinegar
1 TB vanilla extract 

2 TB of Absinthe Orange Deliciousness 
4 ish Tablespoons of water - enough to make the sugar/cocoa liquidy
1/2 cup unsweetened dark cocoa
1 cup confectioners sugar
orange zest to garnish

Pre-heat your oven to 350 degrees.  Lightly coat a 8" round cake pan with vegetable cooking spray.

Now listen how easy this cake is. Put ALL the cake ingredients into a mixing bowl at once and stir till smooth. Pour it into the cake pan and bake 25min or until a toothpick or knife can come out clean after being inserted into the middle of the cake. Cool on a rack for a few minutes before attempting to get the cake out of the pan. 

After it's cooled off and you have the cake on the final plate you want to display it on, whisk together the glaze ingredients until the pesky confectioners sugar lumps disperse, add liquid slowly. Then pour it over the cake. Add your garnish. 

Try not to eat it all at once.