Chocolate Chili Splatter Paint Cake

makes one 2-layer 8-inch cake

Ingredients

cake:

1 3/4 c sugar

1 3/4 c all-purpose flour

3/4 c unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp kosher salt

1 1/2 tsp cayenne pepper

2 large eggs

1/2 c flavorless oil, like canola

1 c whole milk

4 tsp vanilla extract

3/4 c boiling water

frosting:

2 sticks unsalted butter, softened

4 c powdered sugar

1 tsp vanilla

a good pinch of salt

2 tb tequila, or to taste (optional)

splatter paint:

gel or liquid food coloring

for each color: 1 tb liquid (water, booze, milk) + 1/2 c powdered sugar
clues

cake:

preheat oven to 350.

grease two 8-inch round cake pans and line the bottoms with parchment.

in a large bowl, whisk together all the dry ingredients. in a medium bowl, whisk together all the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. pour into cake pans and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes.

let cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack.

frosting:

use an electric mixer to beat together all of the ingredients.

splatter paint:

for each color, mix together a few drops of food coloring with 1 tb liquid and 1/2 c powdered sugar in a small bowl.

assembly:

once your cakes are fully cooled, level them. place one layer on a cake board, spread a thick layer of frosting on top, and then place the other layer on top of that. use an offset spatula to frost the cake smoothly all over. freeze the cake for about 10 minutes, to firm up the frosting. use a spoon or fork to drizzle your splatter paint all over the cake.

enjoy!