A chocolate layer cake filled with all the delectable flavors of classic pecan pie—and a hint of bourbon—make this Chocolate Pecan Pie Cake a sure winner.
Chocolate Pecan Pie Cake
MAKES 1 (9-INCH) CAKE
Ingredients
- 1¼ cups unsalted butter, softened
- 2 cups sugar
- 2 tablespoons bourbon
- 5 large eggs
- 2½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups whole buttermilk
- ½ cup sour cream
- Bourbon Pecan Pie Filling (recipe follows)
- Buttery Caramel Frosting (recipe follows)
- Chocolate Ganache (recipe follows)
BOURBON PECAN PIE FILLING
- 1½ cups chopped pecans
- ¼ cup bourbon, warmed
- 1 cup firmly packed dark brown sugar
- ⅔ cup dark corn syrup
- ⅓ cup butter, melted
- 2 large eggs
BUTTERY CARAMEL FROSTING
- 1 cup firmly packed dark brown sugar
- ⅓ cup water
- 2 cups butter, softened and divided
- 7½ cups confectioners’ sugar
CHOCOLATE GANACHE
- ½ cup heavy whipping cream
- 2 (4-ounce) bars semisweet chocolate, chopped
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
- In a large bowl, beat butter, sugar, and bourbon with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Divide batter among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Bourbon Pecan Pie Filling between layers. Spread Buttery Caramel Frosting on top and sides of cake. Refrigerate for 1 hour.
- Drizzle Chocolate Ganache over top of cake; let stand until ganache is set. Cover and refrigerate for up to 3 days.
BOURBON PECAN PIE FILLING
- In a medium saucepan, combine pecans and warm bourbon; cover and let stand for 30 minutes.
- Add brown sugar, corn syrup, melted butter, and eggs; bring to a boil over medium heat, stirring constantly. Boil until mixture is thickened and has turned a dark caramel color, about 4 minutes. Remove from heat, and let cool completely.
BUTTERY CARAMEL FROSTING
- In a small saucepan, combine brown sugar and ⅓ cup water. Cook over medium heat, stirring constantly, until sugar is dissolved, about 6 minutes. Add ½ cup butter, stirring until melted. Remove from heat, and let cool completely.
- In a large bowl, beat brown sugar mixture and remaining 1½ cups butter with a mixer at medium-high speed until fluffy. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth.
CHOCOLATE GANACHE
- In a small saucepan, combine cream and chocolate; cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Let cool for 10 minutes before using.
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