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Making this devil’s cake was crazy fun. As I’ve mentioned before and will mention again, October is my favorite time of the year. When all of the scary creatures come out to play, the devil among them. It’s fun seeing all the creative costumes that people come up with. I love seeing all the fun homemade ones for kids and couples.
No kids allowed at this party
This cake is a twist on the original devil’s food cake, but with much more excitement. Sorry, no kids allowed on this chocolate goodness because it is jam packed with chocolate, cayenne, cinnamon and a lot of whiskey. I just kept on pouring the whiskey in because clearly there is no steady hand here. Let’s just say that I could only smell whiskey, but I don’t have a problem with that.
Too hot to handle
There is a lot of cayenne pepper in this devil’s chocolate cake, but don’t worry you can change the spice level to your preference. Or you can totally omit it completely and just have it be a chocolate whiskey cake instead.
Change it up!
If you aren’t feeling the whiskey in this cake as much as I do, than you can substitute it for some fresh orange juice. Chocolate and orange is a great combination because the flavors compliment each other perfectly. Because let’s face it, not all people like whiskey. Unless it’s peanut butter whiskey because that’s my jam!
The devil’s chocolate cake is definitely the devil’s delight. All that chocolate, a lot of spice, and a ton of booze makes it perfect for that grown up Halloween party!
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
- 1 stick butter
- 1 cup 8oz dark chocolate chips
- 3 eggs
- 2 tsp vanilla extract
- 1/3 cup vegetable oil
- 2/3 cup whiskey
- 1 1/4 cup buttermilk
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2-1 tsp cayenne pepper use as much as you can handle!
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 1/2 tsp baking soda and baking powder
- 6 oz boiling water
- 4 sticks unsalted butter
- 5 cups powdered sugar
- 1/3 cup black cocoa powder
- 2 tsp vanilla extract
- 3-5 tbsp heavy cream or whiskey!
- Preheat the oven to 350 degrees F. Spray and line three 6-inch cake pans. Place the butter and chocolate into a small pot over low heat and melt. Add in the eggs, oil, whiskey, vanilla, and buttermilk. In a bowl, combine the flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, cayenne pepper, cinnamon, and salt and whisk to combine. Add the wet mixture to the dry mixture and whisk until incorporated. Add in the boiling water. Divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool.
- put the butter, powdered sugar, cocoa powder, and vanilla into the bowl of an electric mixer fitted with a whisk attachment. whip on low and gradually increase speed, whipping for about 2 minutes or until light and fluffy. add in the heavy cream and continue whipping, about a minute. add in some red food coloring if desired.