Sure! Here ya go, enjoy. You can add a varying amount of cannabutter and/or hash to the different components to adjust potency as you wish, making it very versatile:La Bete Noire (The Black Beast)Ingredients-Cake:1 cup water3/4 cup sugar9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced. Substitute 1-3 Tbsp of normal butter for cannabutter.18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped6 large eggsGanache:1 cup heavy whipping cream8 ounces bittersweet (not unsweetened) or semisweet chocolate or milk chocolate for a lighter ganache, choppedOptional: 1-2 tbsp cannabutter.Sauce:3 ripe mangoes (each about 3/4 pound)2 tablespoons fresh lime juice, or to taste1 tablespoon superfine sugar, or to tasteOptional: 1/2-1 tsp hash oil, preferably decarboxylated for maximum edible effect. I like to take bubble hash, infuse it into oil, then strain it, like when making cannabutter.For cake:1) Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.2) Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.3) Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.For ganache:1) Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth.2) Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Can be made 2 days ahead. Cover and keep refrigerated.For sauce:1) Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth.2) Force purée through a fine sieve into a bowl. Stir in hash oil. Sauce may be made 2 days ahead and chilled, covered.To serve: Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with mango sauce and whipped cream.