Whether you are hosting a costume party, masquerade ball or another type of sophisticated soiree this weekend, a Halloween celebration is always a thrilling production to plan and partake in. From the spooky décor, themed tablescape, unique cocktails and the delectable feast, culinary enthusiasts always pay attention to the details to ensure an authentic experience that will be thoroughly enjoyed by friends and family.

A bold and rich chocolate cake is intense, pleasantly sweet and a crowd favorite – and, of course, Devil’s Food Cake is the perfect one to serve at your hauntingly decadent gathering this weekend!

We have included a delectable recipe below, but no matter what you decide to serve and celebrate, we encourage you to share photos of your gathering in our Instagram Sweepstakes! Now through November 5, we encourage you to share photos of the décor, tablescapes, appetizers and drinks that will welcome guests into your home. Entering the contest is easy – make sure to follow Thermador on Instagram, snap a photo of your favorite fall treat, then share it using our #FallSweepstakes hashtag and be sure to also tag @ThermadorHome for a chance to win a Great American Spice Gift Basket!

Devils Food Cake

Sinfully Delicious Devil’s Food Cake with Coffee Cream Frosting

This recipe serves 12.

Ingredients (for the cake)

½ cup natural cocoa powder

2 teaspoons instants espresso powder or instant coffee

1 cup boiling water

2 teaspoons vanilla extract

12 tablespoons unsalted butter (1 ½ sticks) softened

1 ¼ cups granulated sugar

2 large eggs, at room temperature

1 ¼ cups unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon table salt

Ingredients (for the frosting)

1 tablespoon instant espresso powder or instant coffee

1 tablespoon coffee liqueur

1 tablespoon vanilla extract

½ pound unsalted butter (2 sticks) softened

2 cups confectioners’ sugar

1 egg yolk (beaten) or 2 tablespoons beaten egg
Adjust the oven rack in your Thermador oven to the center position and preheat to 3500F. Grease two 8-by-1 ½ inch round baking pans with shortening. Line the bottoms of each pan with waxed or parchment paper and grease the paper as well. Dust the pans with flour and make sure to tap out any excess.

Combine the cocoa and instant coffee in a small bowl. Add boiling water to the mixture and mix until smooth. Cool to room temperature then stir in the vanilla extract. Separately, beat butter in the bowl of an electric mixer set at medium-high speed until smooth and shiny, just about 30 seconds. Gradually sprinkle in the sugar and beat until the mixture if fluffy and almost white, about 3 to 5 minutes. Add the eggs in one at a time, beating one full minute after each addition.

Whisk flour, baking soda and salt in a medium bowl. With the mixer on the lowest speed, add about 1/3 of the dry ingredients to the batter, followed immediately by about 1/3 of the cocoa mixture – mix until the ingredients are almost fully incorporated into the batter. Repeat this process two more times. When the batter appears well blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed and beat until the batter look satiny, about 15 more seconds.

Divide the batter evenly between the two pans. With a rubber spatula, run the batter to the sides of the pan and smooth the top. Bake the cakes until they feel firm in the center when lightly pressed and a skewer comes out clean or with just a crumb or two adhering, about 23-30 minutes. Transfer the pans to wire racks and cool for 20 minutes. Run a knife around the perimeter of each pan and invert the cakes onto the racks to peel off the paper liners. Reinvert the cakes onto additional racks and completely cool before frosting.

For the Buttercream Frosting, mix the instant coffee, coffee liqueur and vanilla in a small cup until the coffee dissolves. Separately, beat butter in the bowl of an electric mixer at medium-high speed until fluffy, about one minute. Add sugar and beat for three more minutes. Combine the coffee mixture and egg to the frosting and beat until the frosting mounds around the beaters in a fluffy mass, 3 to five minutes. Apply the frosting onto the first cake layer and spread with a long metal spatula. Top with the second cake layer then spread the frosting on the top and sides of the cake.

Serve with your favorite wine, or a perfect cup of coffee courtesy of the Thermador fully automatic, built-in coffee maker!