Chocolate Chile Cake

Recipe by Elmotoo
READY IN: 1hr 5mins




  • For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
  • Lightly dust the sides of the pans with flour, tapping out the excess.
  • For best results, use a mixer with a wire whip attachment.
  • Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
  • In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
  • Remove the pan from the heat and stir in the vanilla.
  • Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
  • The mixture should be grainy.
  • Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
  • Add the eggs on at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
  • Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes.
  • Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
  • Let sit until completely cool before frosting.
  • For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
  • Stir in the buttermilk.
  • Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
  • Stir in the bourbon and vanilla.
  • The frosting should stiffen as it cools.
  • When it has reached a spreadable consistency, assemble the cake.
  • If necessary, trim the tops of the cakes so they are level.
  • Place one of the cake layers onto a 9-inch round cardboard cake circle.
  • Spread 1 cup of the chilled frosting over the cake layer.
  • Sprinkle 1 cup of the chopped walnuts over the frosting.
  • Place the second layer of the cake onto the frosted base.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
  • To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.