Chocolate Pecan Pie Cake Recipes

CHOCOLATE PECAN PIECAKEN

Steps:

• Preheat oven to 350.
• Prepare a 10" spring-form pan with non stick cooking spray, set aside.
• In large bowl mix together your cake mix, milk, butter and eggs.
• Pour half of your mixture in your prepared pan.
• Turn your pie face down into pan and cover with remaining cake mix and drop down on counter a few times to make sure the mix covers the whole pie.
• Bake in oven for about 60 minutes, checking after 30 minutes and placing tin foil over the top if the edges are getting too done. (Some may need more baking time, this all depends on your oven. Keep checking for doneness with toothpick inserted into center, once it comes out clean it's done).
• Remove from oven and let cool for about 10 minutes, then take the sides off of your pan and let cool completely.
• Meanwhile to make ganache add your chocolate chips to a bowl.
• Heat up your heavy cream slightly until just boiling, in microwave or on stove.
• Pour over your chocolate chips and cover for about 5-7 minutes.
• Stir you cream into your chocolate, when almost all melted together add your vanilla and continue to stir until smooth.
• Set aside to cool slightly, about 15 minutes.
• Pour over your cooled cake letting some of the ganache drip down the sides.
• Let chocolate set for about another 15 minutes.
• Decorate top with pecans if desired.
• Cut and serve!

CHOCOLATE PECAN PIE CAKE

Steps:

• For the first part: Lightly grease the sides only of a 10x13 pan.
• Mix the first 3 ingredients and place in pan, bake for 20 minutes at 350; let cool.
• Then mix together the remaining ingredients.
• Pour over baked layer and bake 45 minutes at 325 (reduced temp from above).
• If center is not set by then, turn off oven and leave in for 15 minutes; remove and let cool.

CHOCOLATE PUMPKIN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
• Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
• Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
• Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
• Bake in the preheated oven until pie is set, 55 to 65 minutes.

EASY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
• In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
• Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
• Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
• Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
• When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
• Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
• Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
• Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
• Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
• Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
• Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
• The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

CHOCOLATE PECAN PIECAKEN

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.

CHOCOLATE PECAN PIE CAKE

Steps:

• 1. INGREDIENTS YOU WILL NEED.
• 2. Fully bake a pecan pie (or buy one already bake) preferably in a disposable pie tin (so you can take it out easily later). Let it cool to room temperature. NOTE: if you bake your own pecan pie, I would recommend that you put parchment paper on the bottom of the pan. The first time I made this cake, my pie stuck and I had to cut in to 4 pieces. That did not change the taste of the cake, it was still delish!!
• 3. Preheat your oven to 350F degrees. Grease your cake pan and line the bottom with a piece of parchment paper. NOTE: The first time I baked this cake, I used an aluminum mold and it worked fine. I have since purchased a 10 X 3-inch springform pan and I must say I prefer it over the aluminum mold.
• 4. In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside.
• 5. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
• 6. In a standing mixer with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the wet ingredients, beating well after each addition.
• 7. Spoon 1/3 of the batter evenly into the bottom of the cake pan. Take the pecan pie out of the tin (you may need to cut it out, so it might make sense to bake your pie in a disposable pie tin) and place it right side up on top of the batter. I thought that the pie might sink to the bottom either now or during baking, but like a ship, it sailed on top.
• 8. Cover the top and sides of the pie with the remaining batter. You may want to thwack the cake on the counter a couple of times to make sure there are no air pockets hiding between the pie and the side of the cake pan. Don't skip doing this to get the air bubbles out! Smooth the top.
• 9. Bake in a 350 F degree oven for 30-35 minutes or until a toothpick inserted at THE EDGE of the pan comes out with just a few crumbs. NOTE: You are testing the sides because the pie is in the center and that will alter your results. NOTE 2: Ovens vary and I baked my 1st cake an addtional 10 minutes. I've since made my 2nd cake and found additional minutes were required. Don't start testing until you've baked at least 30 minutes. NOTE 3: Don't let the photo turn you away, this will be the bottom of the cake.
• 10. Let the cake cool in the pan for 15 minutes the turn it out upside down onto a cooling rack to cool completely. When the cake is cool, it's time to make the ganache frosting.
• 11. MAKING THE GANACHE FROSTING: Place the chopped chocolate in a bowl.
• 12. Heat the cream to a simmer then pour over the chocolate.
• 13. Let it sit for 1 minute then gently stir until the all the chocolate is melted and the ganache is smooth. Let it sit at room temperature for 25-35 minutes stirring occasionally until it is frosting consistency. NOTE: It took about 45 to 55 minutes for this to come to a good frosting consistency.
• 14. Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans. NOTE: I placed waxed paper strips around cake before frosting for easy clean up.
• 15. NOTE: Make sure the cake and pie in center is completely cooled before frosting and cutting.