Spicy Devil's Food Cake

Ingredients Weight Measure
Cocoa powder 1 cup
Boiling water 3/4 cup
Sour cream 3/4 cup
Pecans, toasted 1/2 cup
All-purpose flour 1-1/2 cups
Baking powder 3/4 tsp.
Baking soda 1/2 tsp.
Salt 1/4 tsp.
Mayonnaise 1/2 cup
Light brown sugar 1-1/3 cups
Egg, large 1 ea.
Egg white, large 1 ea.
Vanilla 1/2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.

Ganache (Yield: approx. 3-1/2 lbs.)

Ingredients Weight Measure
Chocolate 2 lbs.
Heavy cream 3 cups
Honey 6 Tbsp.

Spicy Candied Pecans

Ingredients Weight Measure
Pecan pieces as needed
Sugar to taste
TABASCO® brand Original Red Sauce to taste
Egg whites, to lightly coat nuts

Spice Orange Sauce (Yield: 12 2-oz. servings)

Ingredients Weight Measure
Orange marmalade 24 oz.
Water 1 cup
Cinnamon 1/2 tsp.
Chili powder 1/2 tsp.
TABASCO® brand Original Red Sauce 1-1/2 tsp.

Brown Sugar Sour Cream (Yield 12 2-oz. servings)

Ingredients Weight Measure
Sour cream 3 cups
Brown sugar 4 Tbsp.
Cinnamon as needed

Candied Peppers (Jalapeños & Habaneros)

Ingredients Weight Measure
Sugar 3 cups
Water 1 cup
Jalapeño and/or Habanero peppers, as small as possible 24 ea.


  1. To make the Spicy Devil's Food Cake, preheat oven to 350®F. Prepare a 7"x11" baking pan, buttered and floured. Combine cocoa powder and boiling water, and stir until it forms a smooth paste. Cover product directly with plastic wrap (to avoid forming a skin) to cool. When still warm, add sour cream to cocoa mixture and combine. Cover again and set aside.
  2. Place pecans, salt and about half of the flour in a food processor. Run until nuts are ground to a fine, powdery consistency. Turn into a bowl with the remaining flour, baking powder and baking soda.
  3. In a large bowl, beat together mayonnaise, brown sugar, egg, egg white, vanilla and TABASCO® Sauce. Add half the dry ingredients to the egg mixture and combine. Add all the cocoa mixture and combine. Add remaining dry ingredients and combine. Turn into prepared pan. Shake and tap the pan to remove any large bubbles. Place in oven. Bake 30 to 35 minutes or until toothpick comes out clean. While still warm to hot, turn onto parchment-lined sheet tray (upside down), place baking pan on cake and compress with weight to cool flat and dense.
  4. To make Ganache, chop chocolate and place in bowl with cream. Melt together, stir to combine. Add honey and continue to stir until cool. Reheat when needed.
  5. To make Spicy Candied Pecans, combine all ingredients in a bowl and stir to coat - nuts should be wet but egg whites should not pool in bottom of the bowl. Spread coated pecans on a parchment-lined sheet tray in a single layer, not touching each other, and bake in a 350°F oven until well-browned and crispy; then cool and store in a sealed container.
  6. To make the Spicy Orange Sauce, combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Remove from heat; strain through a fine mesh chinoise. Reserve strained orange peels for garnish.
  7. To make Brown Sugar Sour Cream, combine sour cream and brown sugar; stir until sugar is dissolved. Allow mixture to cool thoroughly in the refrigerator. At service, sprinkle sour cream with cinnamon.
  8. To make the Candied Peppers, combine sugar and water in a saucepan over medium high heat. While washing down the sides to prevent crystallization, bring to a boil. Cook sugar to the hard ball stage (250°F); continue washing down sides of pot. Holding whole peppers by the stem with tweezers, dip each pepper entirely into the cooked sugar. Place coated peppers on a parchment-lined sheet tray to cool.
  9. When cake is completely cool, trim edges and cut into 6 squares (3"x3"); then cut diagonally into 12 triangles. Place on a glazing rack and coat with warmed ganache. Remove to another parchment-lined sheet tray and press chopped pecans into all sides of cake, leaving top clear of nuts.

Yield: 12 servings