For the Cake:Preheat oven to 350 degrees F. Grease and flour a round cake pan.

In a large bowl, sift the flour, cocoa, sugar, baking soda and salt together. Mix well.

In another bowl, mix together the oil, milk and Tabasco. Add the wet ingredients to the dry ingredients and mix for several minutes until well combined.

Pour the mixture into your prepared round cake pan.

Bake for 1 hour. Use a toothpick or knife in the center to check for doneness. As soon as it comes out clean, the cake is done.

Allow to cool completely before pouring the Ganache over the top.

For the Ganache:Heat the cream in a small sauce pan over medium heat. Bring just to a boil, as it's starting to bubble, but not froth, pour the chopped chocolate in and then whisk until nice and smooth.

Remove from stove and allow to cool for about 10-20 minutes before pouring over the top of the cake. Now we whipped ours, but that's not necessary.

For the Hot Blackberry Sauce:Bring all ingredients for the Blackberry sauce to boil in a pan. Mash the blackberries down a little here and there with a fork. Sample the sauce and if you think it needs more sugar (Some blackberries are very tart) add some a few tablespoons at a time, and if you think it needs more spice (some of us like it HOT) add some more Tabasco a ½ teaspoon at a time, stir well and sample again. Cook for an additional 2-3 minutes and remove from heat.

When ready to serve the cake, pour the Spicy Blackberry sauce over the top of the whole cake. It's okay for the liquid to fall off the sides, it soaks into the cake and is heavenly!