Chocolate Pecan Bourbon Cake Recipes

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CHOCOLATE PECAN BOURBON CAKE



Chocolate Pecan Bourbon Cake image

A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water

Steps:

  • Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
  • Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
  • In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g

CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN



Chocolate Bourbon Pecan Cake - Paula Deen image

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

8 (1 1/16 ounce) semi-sweet chocolate baking squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup Bourbon
1/4 cup flour
1 1/2 cups chopped pecans
1 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

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



Bourbon Pecan Cake image

Provided by Damaris Phillips

Categories     dessert

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 16

2 2/3 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract
8 tablespoons (1 stick) butter
1/2 cup coconut oil
2 cups granulated sugar
4 eggs, separated
3/4 cup pecans, chopped and toasted
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1 tablespoon bourbon
1/4 cup pecans, chopped and toasted

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.

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