spooky, delicious, and caffeinated

I don’t know about you all but I love halloween! It’s a time for me to combine all my favorite things in food and in scare and make some amazing snacks for our halloween party! I always make a coffee loaded chocolate cake for our party and this year is your lucky year; because I’m sharing it with you!

BRCC’s combat cocoa is possibly the best substitute for cocoa powder because it is rich but also sweet! The bitter taste of the unsweetened cocoa powder is a thing of the past once you start using combat cocoa.

let’s start baking


Combat Cocoa Devil’s Food Cake

  •  2 1/4 cup of all purpose flour
  •  1 cup of combat cocoa powder
  •  1 teaspoon of vanilla extract
  •  1/2 teaspoon of baking soda
  •  1/2 teaspoon of baking powder
  •  1 cup of brown sugar
  • 1 cup of granulated sugar
  •  1 cup of whole milk
  •  1 cup of boiling hot water
  •  2 large eggs
  • 1/3 cup of finely ground espresso (use this one)
  • 1/2 teaspoon salt
  • 1/2 cup of vegetable oil- 2 sticks of warm butter- 1 cup of unsweetened cocoa powder- 4 cups of powdered sugar- 1/2 cup of milk- 1/2 teaspoon vanilla extract

Chocolate Buttercream frosting

  •  2 sticks of room temperature butter
  • 1 cup of
  • combat cocoa powder4 cups of powdered sugar
  • 1/2 cup of milk
  • 1/2 teaspoon vanilla extract


1. Preheat the oven to 350° Fahrenheit

2. Butter both of your 9″ pans generously, and dust with cocoa powder

3. In a mixing bowl, combine your flour, sugar, salt, baking power, baking soda and cocoa powder

4. Slowly pour the hot water into the mix and beat until there are no chunks

5. Then beat your eggs in 1 at a time

6. Next, add your milk and your oil, and beat for 4 minutes

7. The batter should be super wet and runny—this makes the best cake ever!

8. Pour your batter evenly throughout your cocoa dusted pans

9. Bake in the oven for 45 minutes until a tooth pick inserted comes out clean

10. Let cool for at least 45 minutes before you frost

11. For the Buttercream, beat your butter on high with the whisk attachment for 5 minutes without any sugar in the bowl

12. Slowly add your cocoa powder and keep beating

13. Add in your powdered sugar 1 cup at a time

14. Then as your milk warms up, pour your milk and vanilla into the mix

15. Whip your buttercream for another 6 minutes until light and fluffy

16. When your cake is cool remove from the pan and place your bottom layer on a cake plate

17. Place a large dollop of buttercream on the top of that layer and spread evenly to the edges

18. Place your second layer on top of the frosting and frost the remainder of the cake evenly!

Share your cake combinations and cool creations! Please also share you halloween pics by tagging us in your posts!

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