What is a more fitting way to frost a Devil’s Food Cake than a rich, velvety ganache laden with the heat of Carolina Reaper Chiles. The Carolina Reaper Chile Powder is among the hottest available, so use sparingly.
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients
-
3 Cups Cake Flour
-
2 Teaspoons Baking Powder
-
1 Teaspoon Baking Soda
-
1/2 Teaspoon Fine Sea Salt
-
1/2 Cup Boiling Water
-
3/4 Cup Dutch Processed Cocoa Powder
-
1 1/2 Cups Butter, (3 sticks)
-
2 Cups Light Brown Sugar
-
4 Eggs
-
1 Cup Buttermilk
-
1 Tablespoon Vanilla Extract, Bourbon Madagascar
-
10 Ounces Dark Chocolate, broken into small pieces
-
1 Cup Heavy Cream
-
1 1/2 Tablespoons Corn Syrup
-
1 Pinch Carolina Reaper Chile Powder
Directions
-
Preheat oven to 350°F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper. Whisk together the flour, baking powder, baking soda and salt. Set aside.
-
Whisk the boiling water into cocoa powder in a separate bowl until smooth. Set aside to cool slightly.
-
Beat butter and sugar together with electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Beat in buttermilk and vanilla extract.
-
Reduce speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
-
Divide batter into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpicks inserted into the cakes come out clean. Cool in pans on a wire racks 15 minutes. Turn out onto greased racks and cool completely before frosting with ganache.
-
To make Carolina Reaper Ganache place the chocolate, heavy cream, corn syrup and Carolina Reaper Chile Powder in a double boiler over simmering water. Stir the mixture constantly melted and smooth, about 5 minutes. Remove bowl from heat and set aside to cool slightly.
-
To assemble cake, place one cake layer on serving plate and spread top with 1/2 cup ganache. Top with a second cake layer. Spread with another 1/2 cup frosting. Place the last layer of cake on top. Pour remaining ganache over the top the cake and use a spatula to sweep it down the sides evenly. Ganache will thicken as it continues to cool and may be swirled or coerced as desired.