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Taurus Chili Chocolate Cake

Taurus Chili Chocolate Cake

Cayla Gallagher

Happy Birthday, Taurus babies! This adorable spiced red velvet cake is perfect for your spunky attitude!

Taurus Chili Chocolate Cake
Servings:

serving timemakes one 9-inch cake

Ingredients

  • Cake Batter:

  • 2 1/2 cups cake flour

  • 1 teaspoon salt

  • 1/4 cup cocoa powder

  • 3 teaspoons chili powder

  • 1/2 teaspoon cayenne pepper

  • 1 1/2 cups sugar

  • 1 1/2 cups vegetable oil

  • 2 large eggs

  • 1/4 cup red food colouring

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

  • 1 1/2 teaspoon baking soda

  • 2 teaspoons white vinegar

  • Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature

  • 1 cup unsalted butter, room temperature

  • 2 teaspoons vanilla extract

  • 6 cups confectioner's sugar

  • 1 cup cocoa powder

  • 3 teaspoons chili powder

  • 1/2 teaspoon cayenne pepper

  • White chocolate candy melts, melted

  • Dark chocolate candy melts, melted

  • Red candy melts, melted

Instructions

  1. Bake the cake: In a small bowl, whisk together the cake flour, salt, cocoa powder, chili powder and cayenne pepper. Set aside. Combine the sugar and oil with an electric mixer, beating until well combined. Add the egg and mix well. Add the food coloring and vanilla extract and mix until combined. Add the flour mixture in 2 additions, alternating with the buttermilk. In a small bowl, combine the baking soda and vinegar, then add to the batter and mix to combine. Divide the batter between 2 greased and floured 9 inch-round cake pans. Bake at 350F for 30-40 minutes. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

  2. Make the frosting: Beat the cream cheese and butter in an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner's sugar one cup at a time. In a separate bowl, combine the cocoa powder, chili powder and cayenne pepper, then add to the frosting and mix for 2-3 minutes, or until light and fluffy.

  3. Assembly: Spread some buttercream between each layer. Coat the cake in an even layer of buttercream. Place a sheet of parchment paper onto a cookie sheet, small enough to fit into your fridge. Use white candy melts to draw the bull's nose and horns and dark chocolate candy melts to draw the eyes and ears. Draw a nostrils onto the white nose and pupils onto the eyes with dark candy melts. Draw red candy centers onto the ears. Place in the fridge until set. Stick the chocolates onto the cake and enjoy!

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