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1
For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
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2
Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
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3
Lightly dust the sides of the pans with flour, tapping out the excess.
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4
For best results, use a mixer with a wire whip attachment.
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5
Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
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6
In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
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7
Remove the pan from the heat and stir in the vanilla.
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8
Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
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9
The mixture should be grainy.
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10
Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
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11
Add the eggs on at a time, beating well after each addition.
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12
Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
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13
Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
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14
To cool, set the pans on a wire rack for 15 minutes.
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15
Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
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16
Let sit until completely cool before frosting.
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17
For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
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18
Stir in the buttermilk.
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19
Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
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20
Stir in the bourbon and vanilla.
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21
The frosting should stiffen as it cools.
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22
When it has reached a spreadable consistency, assemble the cake.
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23
If necessary, trim the tops of the cakes so they are level.
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24
Place one of the cake layers onto a 9-inch round cardboard cake circle.
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25
Spread 1 cup of the chilled frosting over the cake layer.
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26
Sprinkle 1 cup of the chopped walnuts over the frosting.
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27
Place the second layer of the cake onto the frosted base.
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28
Use the remaining frosting to cover the top and sides of the cake.
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29
Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
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30
To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
