BOURBON PRALINE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
- Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
- Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
- Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING
Make and share this Bourbon-Chocolate Cake With Praline Frosting recipe from Food.com.
Provided by scarley
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
- 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
- 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.).
- 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.).
- 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
- Chocolate Ganache:.
- 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
- Praline Frosting:.
- 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
- 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
- Bourbon Glaze:.
- 1. Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
Nutrition Facts : Calories 817.1, Fat 43.4, SaturatedFat 24.9, Cholesterol 117.1, Sodium 413.1, Carbohydrate 99.3, Fiber 4.1, Sugar 76.7, Protein 6.5
BOURBON CHOCOLATE FROSTING
Steps:
- Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE - (3.5/5)
Provided by jeknudson
Number Of Ingredients 13
Steps:
- Preparation 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. *Chocolate Ganache* Ingredients 2 cups (12 oz.) semisweet chocolate morsels 1/3 cup whipping cream 1/4 cup butter, cut into pieces Preparation 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. *Praline Frosting* Ingredients 1/2 cup chopped pecans 2 tablespoons butter 1/2 cup firmly packed light brown sugar 3 tablespoons whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract Preparation 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. *Bourbon Glaze* Ingredients 4 tablespoons butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 1/3 cup bourbon Preparation 1. Melt 4 Tbsp. butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
CHOCOLATE-PRALINE LAYER CAKE
For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine's Day with this cake!-Kathy Engler, Brookfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.
Nutrition Facts : Calories 674 calories, Fat 41g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 506mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE CAKE W/ PRALINE FROSTING & BOURBON GLAZE
Similar to a German Chocolate Cake without the coconut. A little labor intensive but worth making for all the oohs and ahhs.
Provided by Marsha Gardner
Categories Chocolate
Number Of Ingredients 27
Steps:
- 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
- 2. CHOCOLATE GANACHE: Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
- 3. PRALINE FROSTING: Roast pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
- 4. BOURBON GLAZE: Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
More about "bourbon chocolate cake with praline frosting recipes"
CHOCOLATE BOURBON CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPIRITED BOURBON DESSERTS FOR ANY OCCASION - SOUTHERN …
From southernliving.com
- The Lane Cake. Recipe: The Lane Cake. In March 1966, Southern Living featured a recipe for Lane Cake in its second issue. Our latest twist? Dried peaches (finely diced and ridiculously delicious) stand in for raisins, and the traditional meringue frosting gets a boozy makeover with a triple shot of peach schnapps.
- Chocolate-Bourbon Pecan Pie. Recipe: Chocolate-Bourbon Pecan Pie. The new appreciation for whiskey goes beyond drinking as it finds its way into sauces, braises, and especially desserts.
- Caramel Apple Blondie Pie. Recipe: Caramel Apple Blondie Pie. Buttery rich layers of tender cake and caramelized apples add up to one sweet combo. The secret to the crisp, flaky crust?
- Blackberry-Peach Cobbler Bars. Recipe: Blackberry-Peach Cobbler Bars. Looking for a party-perfect treat that's a cut above the classic fruit-filled cobbler?
- Fudgy Pecan Bourbon Balls. Recipe: Fudgy Pecan Bourbon Balls. We took a favorite Southern dessert and turned it into bite-size truffles. These make-ahead gems are easy enough for casual get-togethers and fancy enough for special occasions.
BOURBON CHOCOLATE TIPSY CAKE - I AM BAKER
BOURBON CHOCOLATE CAKE | URBAN BAKES
From urbanbakes.com
47 LUSCIOUS LAYER CAKES PERFECT FOR ANY OCCASION - SOUTHERN …
From southernliving.com
CHOCOLATE-PRALINE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
BOURBON-CHOCOLATE CAKE WITH BROWNED BUTTERCREAM RECIPE
From southernliving.com
THE CHOCOLATE BOURBON PRALINE CAKE RECIPE THAT IS FAR FROM …
THE CHOCOLATE BOURBON PRALINE CAKE RECIPE THAT IS FAR FROM …
From recipepatch.com
CHOCOLATE PRALINE CAKE RECIPE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING (KITCHENPC)
From kitchenpc.com
BOURBON CHOCOLATE PRALINE SHEET CAKE - MISS JONES BAKING CO
From missjones.co
THIRD TIME’S THE CHARM: CHOCOLATE BUNDT CAKE WITH BOURBON GLAZE
From blue-kitchen.com
CHOCOLATE BOURBON CAKE - THE SPICE TRAIN
From thespicetrain.com
BOURBON CHOCOLATE CAKE RECIPE | RECIPELAND
From recipeland.com
BEST BOURBON CHOCOLATE CAKE WITH PRALINE FROSTING RECIPES
From alicerecipes.com
20 BEST CHOCOLATE DESSERTS - MARTHA STEWART
From marthastewart.com
You'll also love