RICH CHOCOLATE-BOURBON PECAN CAKE
I found this recipe in a Special Edition Southern Living Christmas Cookbook. I've tweaked it a little using dark cocoa and I added chocolate chips to the frosting for a richer cake and frosting. This cake is moist, rich in chocolate and has a very smooth flavor of bourbon. We presented this cake to a friend who visited us this...
Provided by Diane Atherton
Categories Cakes
Time 1h20m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. NOTE: My pans were 2-inches deep. The cake rose very slightly over this level. No batter spilled over in the oven but I did cut a few little crusty pieces from the rim of the cake pans. And I enjoyed the little treat as well.
- 2. Sift flour, baking powder and salt; set aside.
- 3. Pour boiling water over cocoa; whisk until smooth. Add milk and vanilla; whisk to combine.
- 4. At a medium speed on electic mixer in a large bowl; beat butter until creamy. Gradually add brown sugar beat about 3 minutes until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- 5. Reduce speed on mixer to low. Add dry ingredients alternately with cocoa mixture beginning and ending with the dry ingredients.
- 6. Pour batter evenly into prepared pans; bake for 40 to 45 minutes or until wooden pick or cake tester inserted in center comes out clean. Remove from oven and allow to cool in pans on a wire rack for 10 minutes. Remove cake from pans and cool completely on wire racks for about 1 hour. NOTE: When cooling this cake I made the mistake of flipping one layer top side down on the rack. This layer wanted to crumble a little because it stuck to the wire rack while the other layer I flipped bottom side down did perfect. Take a few seconds to flip the layers so that they are bottom side down on the wire racks.
- 7. Next you will split the layers so that you will have 4 layers. I know of 2 ways of accomplishing this: 1. Use a Cake Slicer/Leveler to slice each layer in half horizontally. This is the method I used. OR 2. Once layers have cooled completely; wrap and freeze each layer for about 1 hour. Using a serrated knife, slice cake layers in half horizontally.
- 8. Brush both sides of each of the 4 layers with bourbon. Place 1st layer on plate; spread pecan frosting between each of 3 layers. Do not spread on top of the 4th layer. Spread top and sides with chocolate frosting. Garnish if desired with more chopped pecans. For best flavor, allow cake to set for 24 hours at room temperature.
- 9. FROSTING AND FILLING: You will be splitting this frosting in half. You will add pecans to one half for the filling and cocoa to the other half for the outer frosting.
- 10. Beat butter at medium speed with an electric mixer until creamy, reduce speed to low and add 2 cups of the powdered sugar, beating until well blended. Add 1/2 cup cream and the vanilla; beat until blended.
- 11. Gradually add remaining sugar, beating until smooth. Remove 1/2 of this mixture to another bowl. To one bowl stir in the nuts and 1 Tbsp of cream. This bowl is your filling. To the other bowl add the cocoa, the remaining 1 Tbsp cream and the melted chocolate chips; beat until well blended. This bowl is your frosting.
- 12. NOTES: If frosting mixture seems too dry add a little more cream, if too wet; add a little more powdered sugar. I find when spreading frosting or filling that if you dip the spatula in water before spreading either the frosting or filling it will spread easier without lifting the cake crumbs.
CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN
Make and share this Chocolate Bourbon Pecan Cake - Paula Deen recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- Grease and flour a 9-inch springform pan.
- Melt the chocolate and butter in a small bowl over a double boiler.
- Remove from heat, and set pot aside leaving the bowl on top of pot.
- Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
- Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
- Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
- Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
- Mix flour with pecans and fold into chocolate mixture.
- Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
- Pour batter into prepared pan and bake for 20 to 25 minutes.
- Allow cake to cool in pan and then place in the freezer for at least 2 hours.
- Once it's frozen, remove sides of springform pan.
- Invert cake onto a wire rack and remove bottom of springform pan.
- Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
- Whisk until completely smooth.
- Set wire rack with cake on top of sheetpan.
- Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
- Gently jiggle wire rack to help drain excess ganache.
- Remove cake from wire rack with spatula and place on a serving plate.
Nutrition Facts : Calories 581, Fat 44.8, SaturatedFat 20.8, Cholesterol 120.5, Sodium 100.5, Carbohydrate 43.9, Fiber 4.3, Sugar 35.4, Protein 6.2
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE PECAN BOURBON CAKE (LOW FAT!)
This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats.
Provided by Heather V.
Categories Dessert
Time 55m
Yield 2-10 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack in the bottom third of the oven and preheat oven to 375°F
- Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
- I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
- In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
- Set aside.
- Finely chop your 3 oz of chocolate.
- In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
- Add boiling water; whisk until chocolate is melted.
- Whisk in egg yolks and bourbon.
- Set aside.
- Combine egg whites with cream of tartar in a medium-size bowl.
- Beat at medium speed until soft peaks form.
- Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
- Whisk flour and pecans into chocolate mixture.
- Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
- Scrape batter into prepared pan.
- Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- Cool in the pan on a wire rack.
- It will sink like a souffle, and the top crust may be broken.
- Cake may be stored at room temperature for one day before serving.
- To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
- Release the spring; remove the pan sides.
- Leave cake on the bottom of the pan and transfer it to a serving dish.
- Sieve powdered sugar very lightly over the top.
- Serve & enjoy with those you love!
Nutrition Facts : Calories 899.2, Fat 39.3, SaturatedFat 17.8, Cholesterol 188.8, Sodium 133.3, Carbohydrate 138.6, Fiber 15.8, Sugar 104.2, Protein 21.7
More about "rich chocolate bourbon pecan cake recipes"
CHOCOLATE PECAN BOURBON CAKE RECIPE
From lifemadedelicious.ca
Servings 16Total Time 2 hrs 30 minsCategory DessertCalories 360 per serving
CHOCOLATE BOURBON PECAN CAKE
From dixiecrystals.com
CHOCOLATE BOURBON CAKE RECIPE
From simplyrecipes.com
CHOCOLATE BOURBON PECAN CAKE
From bellalimento.com
CHOCOLATE-BOURBON PECAN PIE RECIPE
From southernliving.com
BITTERSWEET CHOCOLATE PECAN BOURBON CAKE
From epicurious.com
4.2/5 (11)Author Epicurious
CHOCOLATE BOURBON PECAN CAKE
From thecakeblog.com
Estimated Reading Time 6 mins
CHOCOLATE BOURBON PECAN PIE CUPCAKES WITH BUTTER PECAN FROSTING.
From halfbakedharvest.com
CHOCOLATE CARAMEL PECAN SOUFFLE CAKE
From bakeorbreak.com
57 PECAN RECIPES INCLUDING PECAN PIES, TARTS, COOKIES, AND MORE
From epicurious.com
CHOCOLATE BOURBON PECAN PIE RECIPE
From simplyrecipes.com
BOURBON PECAN CAKE
From kitchenfunwithmy3sons.com
39 EASY DESSERT RECIPES YOU CAN MAKE IN ONE BOWL
From southernliving.com
MALTED CHOCOLATE CAKE WITH NAMELAKA AND CHERRIES
From epicurious.com
GRANNY'S KENTUCKY BOURBON BALLS - RECIPE - COOKS.COM
From cooks.com
CHOCOLATE BOURBON PECAN BARS
From bakedbyanintrovert.com
17 RECIPES TO MAKE FOR THE KENTUCKY DERBY
From foodandwine.com
CHOCOLATE BOURBON PECAN PIE
From grandbaby-cakes.com
SPIRITED BOURBON DESSERTS FOR ANY OCCASION
From southernliving.com
KENTUCKY BOURBON BALLS RECIPE
From today.com
BOOZY BOURBON PECAN CAKE WITH CHOCOLATE
From wedding-cakes-for-you.com
THESE OREO BOURBON BALLS WIN THE DERBY DAY DESSERT RACE
From forbes.com
BOURBON-CHOCOLATE CAKE WITH BROWNED BUTTERCREAM RECIPE
From southernliving.com
You'll also love