SEASON FINALE: Bring Your Own Bucket Devil's Food Cake

If you’ve made it this far, you’re probably just as hungry as I am. Let’s get ready to ROT with this season’s The Rotting Room-inspired recipe…Bring Your Own Bucket Devil’s Food Cake!

Bring Your Own Bucket Devil’s Food Cake

Cake

• 3 cups almond flour
• 3/4 cup cocoa powder
• 4 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup milk or almond milk
• 6 eggs
• 2/3 cup granulated sugar or coconut sugar
• 3 tsp pure vanilla extract

Cookies

• 3 cups almond flour
• 4 Tbsp softened coconut oil
• 1/2 cup + 2 Tbsp maple syrup or honey
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp almond extract
• Melted chocolate for decorating

Pudding

• 1 package pistachio instant pudding mix
• 2 cups cold milk

Frosting

• 1/2 cup unsweetened almond milk
• 1 1/4 cup dark chocolate chips
• 1/2 cup unsalted butter, softened
• 1 1/4 – 2 cups powdered sugar, sifted

Decoration

• Sprinkles
• Crumbled Oreos
• Chopped nuts

Instructions

1. Cake: Preheat oven to 350F. Butter two 9” cake pans. Mix all ingredients together until batter is smooth. Divide batter into two pans. Bake cakes for 14-16 minutes. Let the cakes cool completely.
2. Cookies: Preheat oven to 350F. Grease a square 9x9” pan with butter. Combine all cookie ingredients until batter is smooth. Press into prepared pan. Bake for 20-22 minutes, until cookies are golden. When cool, cut into 18 uniform rectangles. Melt a bit of chocolate and pipe two lines along the cookies, one a half inch from the bottom and one a half inch from the top. Let set.
3. Pudding: Prepare pistachio pudding according to package instructions. Set aside in the fridge.
4. Frosting: Add almond milk to a glass mixing bowl and microwave for 1 minute, then add chocolate to warm milk. Cover with a towel and let sit for 2 minutes. When ready, stir with a wooden spoon. Incorporate softened butter and cover again. Let rest for 10 minutes. Next, use an electric mixer to combine everything. Add 1 1/2 cups sifted powdered sugar and mix again. Put frosting in the fridge to set for 1-2 hours. When you’re ready to frost, beat the frosting again. Add more powdered sugar if needed.
5. Note: If you want to make this a bit easier, you can use store-bought devil’s food cake mix, store-bought frosting, and/or premade cookie dough for this cake!
6. Assembly: On a cake plate, set the first cake layer onto a bit of frosting. In the center of the cake, dig a small-ish hole to accommodate the pudding, but don’t press through to the bottom of the cake (we don’t want any leakage). Frost the top of the layer (but not the hole). Carefully cut a hole through the second layer, but keep the cake you remove. Cut that in half lengthwise. Put the second layer on top of the first. Fill the cavity with pistachio pudding, then plug with the cake circle. Cover the entire cake in frosting. Press the cookies around the cake. Finally, decorate the top of your cake with whatever looks the most rotten to you--sprinkles, raspberries, chopped nuts, crumbled cookies--be creative!
7. Slice the cake, enjoy the ooze, and pair with a glass of green juice!

Order THE ROTTING ROOM: https://www.amazon.com/Rotting-Room-Historical-Horror-Novel-ebook/dp/B0DZD9B67S/

Sound effects courtesy of Pixabay

Keep up with Horror Humor Hunger:
- Instagram: @horrorhumorhungerpodcast
- Viggy's Instagram: @viggyparrhampton
- Twitter: @HHHPodwithViggy
- Sign up for Viggy's monthly newsletter at www.viggyhampton.com