- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1/2 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 2 eggs
- 1/2 cup tequila
- 1/4 cup sriracha sauce
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and black pepper.
In another bowl, mix together the vegetable oil, cooled coffee, eggs, tequila, and sriracha sauce.
Add the wet ingredients to the dry ingredients, and stir until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can frost the cake with your favorite chocolate frosting, or simply dust it with powdered sugar.
Enjoy your spicy chocolate cake with a twist of tequila and black pepper!