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making this 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 being 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.
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). it is jam packed with chocolate, cayenne, cinnamon and a sh!t ton of whiskey. when i was pouring the whiskey in, i kept going. no steady hand here. let’s just say that what i could only smell was whiskey. but i don’t have a problem with that.
when i was first testing this cake out, i took a small bite and it was like pow! got a real big blow from the cayenne pepper. it’s a good thing that i like spicy food, but the cayenne needed to be toned down a bit. so i made the cayenne pepper into a range of how much you can put in since everyone has a different spice level that they can handle. the frosting was a whole other thing. i wanted chocolate frosting, but in a nice dark red color. i used all the red food coloring that i had (which wasn’t even close to a tsp full) and it didn’t get anywhere near to a dark red. oh well, i actually quite like the color that it turned out to be, even though you can’t exactly tell in the photos. it was like a toned down pinkish red color with a hint of brown.
this cake is definitely the devil’s delight though! all that yummy chocolate, a lot of spice, and a ton of booze. perfect for that grown up halloween party or just because you wanted a piece of cake.
the devil’s cake
makes one 3-layer, 6-inch cake
1 stick butter
1 cup (8oz) dark chocolate chips
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
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.
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!)
red food coloring (optional)
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.