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

Devil’s Food Cake with Carolina Reaper Ganache
Copyright Recipe © 2014 Woodland Foods



  1. 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.

  2. Whisk the boiling water into cocoa powder in a separate bowl until smooth. Set aside to cool slightly.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.